Egg Noodle Recipes

eggs noodles recipe find best noodle recipes if you are looking for best healthy breakfast recipes then this is right page for you

 Eggs Noodles Recipes You Have Never Seen Before

I want to tell you some awesome recipes

The definitive edition of measures against summer heat, chilled egg noodle

 Material / quantity

• 1 bunch of somen
• Boiled green soybeans
• Boiled corn suitable amount
• Carrot 2cm
• 1 cherry tomato
• 2 salad vegetables
• ■ Soup
• Iodine egg / light egg yolk 1
• 1 teaspoon of soy sauce with iodine egg and light egg
• 1 teaspoon of sesame seeds
• 1 tablespoon of mentsuyu
• How to make
• 1 Boil somen
• 2 Remove the carrots in a flower shape and boil them softly.
• 3 Serve somen noodles in a bowl and add edamame, corn, carrots, cherry tomatoes, and salad vegetables.
• 4 Mix kneaded sesame seeds, mentsuyu and soy sauce in a bowl and put egg yolk on it.
• The colorful taste is appetizing.

FRESH EGG PASTA

• Time
• 40 min
• Difficulty
• Easy
• Portions
• 4
• Cost
• Bass

Presentation

What is the procedure for making fresh homemade egg pasta?

The ingredients are very few, but the success depends on how the processing steps are carried out.

Remember that the ability to make homemade pasta is acquired only with time and practice: the first few times the results may not be encouraging, but it is just a matter of acquiring the right manual skills and in a short time we will be able to become experts. .

Let's find out all the secrets to prepare fresh egg pasta.

Category: First courses

READ ALSO

  Fresh egg pasta with the Thermomix

  Fresh egg pasta without gluten

  Stuffed for agnolotti

Ingredients for 750 g of homemade pasta

00 flour 500 g of 00 flour

egg 250 g of whole eggs

salt 10 g of salt

Preparation

HOW TO PREPARE FRESH EGG PASTA

1. Let's start by creating a fountain of flour, which we will have sifted previously, placing the salt and eggs in the middle. We begin to knead, slowly mixing the flour.
2. The mixture must be worked for at least fifteen or twenty minutes, on a floured table, pulling the dough, folding it on itself and pressing it with the closed hand.
3. An operation to be repeated vigorously several times, until the mixture turns out to be homogeneous and firm.
4. When bubbles begin to appear inside the dough, the processing can be finished: we create a ball and wrap it inside a cloth, or even better in a sheet of transparent film and let it rest for about thirty minutes.
5. After this period, the dough can be rolled out or pulled, either by hand, with a rolling pin, or with the specific machine.
6. We roll out the dough so as to have very thin sheets.
7. At this point with the wheel or with the knife we ​​obtain the shape we prefer: spaghetti, tagliatelle, pappardelle or ravioli.
8.  Don't miss a single recipe