Kitchen appliances and utensils:
- containers for ingredients;
- large mixing bowl;
- fork;
- brush for lubrication;
- rolling pin;
- film;
- package;
- sharp knife.
Ingredients
| Eggs | 1 PC. |
| Water | 1 tbsp. |
| Salt | 1 tsp |
| Flour | 3 tbsp. |
| Vegetable oil | 30 ml |
Step cooking
- We prepare all the ingredients. Break the egg into a large bowl and beat it.
- Pour a glass of water and continue whisking with water. Add a little less than one teaspoon of salt.
- Sift the flour. Add 2-3 cups of premium flour to the bowl.
- We begin to knead the dough with your hands, mixing the flour and water with the egg until smooth. If necessary, add a little more flour. Knead the dough thoroughly to make it tight enough.
- When the dough is ready, remove it in a film or bag. We hide the dough in the refrigerator for 1 hour. After an hour, we take out the dough, knead it a little with our hands and start rolling out with a rolling pin. Roll out the dough 1 cm thick.
- Add a little vegetable oil to the plate in front of you on the work surface. Using a brush, grease the entire plate with oil.
- Cut the dough into strips with a sharp knife. Be sure to sharpen the knife before slicing!
- When all the strips are cut, we begin to roll them. In order to roll out the dough correctly, perform the following technique. First, roll out the dough evenly with both hands, stretching the strip in width. Then we begin to stretch the strip with the left hand, while rolling the dough with the right hand. Thus, the dough is rolled evenly.
- Strongly pull the dough is not necessary, otherwise the strip will break. We spread the rolled noodles in a plate and grease with a brush with oil. Turn the noodles "snail". And at this time we roll out the remaining strips.
- Then we fold all the strips evenly into the dishes and cover with a film. Leave for about 15-20 minutes, so that the oil is absorbed into the dough.
- Next, when the dough is infused, repeat the procedure for rolling strips. Now the strips should become even thinner and longer. We roll out the dough using the same technology as in the past - we pull it out with our left hand and roll it out with our right.
- We turn the noodles, “beat” it on the table, and you can continue to form the remaining strips. To cook such noodles, be sure to put it in boiling hot water. The noodles are cooked for about 1-2 minutes. Done! Enjoy your meal!
Video recipe
The most difficult part in making homemade noodles is rolling out the dough. It is hard enough to roll it out, especially if you have never done it before. Many refuse to make noodles or spaghetti on their own, because they do not know how to roll strips so that they do not tear. However, it is not as difficult as it seems! To understand the process of creating a test for the lagman and the correct "stretching" of strips from the test, watch this video. You will be able to repeat the same movements, and learn how to independently extend the noodles. Enjoy watching!
Now you know that the dough for the lagman is easy enough. This is a rather painstaking job that requires patience and skill, but even if you are cooking noodles for the first time, you will almost immediately beat your hand.Several strips may turn out to be unsuccessful, but as soon as you understand how to properly implement the technique of stretching noodles, you will get used to it and be able to cook noodles regularly in your own kitchen!
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