Homemade lagman noodles - easy and simple 🍝

Kitchen appliances and utensils:

• beaker;
• deep bowl;
• teaspoon and tablespoon;
• sieve;
• plastic bag;
• rolling pin;
• silicone brush;
• roller knife for the test;
• large flat plate
• hob;
• pan;
• scapula;
• colander.

Ingredients

Step cooking

1. Add 1 tsp to cold water. salt and 1 chicken egg. All actively mix with a teaspoon.
   
2. Sift half a kilogram of wheat flour into a deep bowl. Add the mixture obtained from water and eggs in portions. After each addition, mix the ingredients with your hands. Slowly knead the dough, controlling the amount of liquid poured.
   
3. If necessary, you can add a little more water. The main thing is that the dough is homogeneous and elastic. On average, the kneading process takes 10 minutes.
   
4. We put the finished dough in a plastic bag or wrap it in cling film. Cover with a bowl on top and let it stand for 40 minutes.
   
5. After 40 minutes, crush the dough for several minutes, put it in the bag again and set aside for 20 minutes. After 20 minutes, remove the dough from the bag and roll it into a circle using a rolling pin. The thickness of the dough should be 2 cm.
   
6. Lubricate the resulting dough circle with vegetable oil. It is more convenient to do this with a silicone brush, while oil will need about 4-5 tbsp. l We cut the dough with a roller knife into strips 2-3 cm wide. If there is no roller knife, then you can use the usual one.
   
7. We lay out the resulting strips on top of each other and lubricate dry places with vegetable oil.
   
8. We put strips of dough in a plastic bag, cover with a bowl and leave for 20 minutes.
   
9. From each strip we roll the flagella with our hands. It is important not to overdo it and not make them very thin, as they will tear.
   
10. We grease a flat large dish with vegetable oil and spread the dough blanks with a spiral. Each needs to be greased and covered with a bowl. This is done to prevent the weathering of the dough. If the flagella from the dough do not fit on a plate, then put them in 2 tiers.
    
11. After laying out 2 layers of workpieces, turn them over and take the very first piece located in the center. Cover the remaining workpieces with a bowl. We pull out each noodle, rolling it with one hand and pulling it with the other. You can also do this with your fingers while rolling and stretching the noodles. Repeat similarly with the remaining blanks. After stretching, each must be lubricated with vegetable oil. Add 2 noodles together and wrap. Then we stretch everything together, hitting the table a little. The noodles should be uniform, while not tearing.
    
12. Pour 2 liters of water into the pan and set it to boil on the stove. Salt liquid 1-1.5 tsp.
    
13. We spread 3-4 bundles of noodles in boiling water and cook, without reducing the heat for 4-5 minutes. Periodically stir the noodles with a spatula.
    
14. Using a colander, take out the finished noodles and dip it in cold water for a few seconds. This is required so that the noodles do not stick together.
    
15. Put the finished noodles on a plate and serve with meat or any other dish.
    

Video recipe

The video details the process of making noodles for lagman. It is not particularly difficult to prepare, while the whole process is described in detail and accessible. At the beginning of the video there are all the necessary ingredients that you will need.

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