Homemade noodles

Ingredients
Wheat flour, 950 eggs 6 pcs., 200 water, salt 20. Output 1 kg of dry noodles.

In a bowl pour cold water, add salt, raw egg and stir, then add the sifted flour and knead the dough. If machine kneaded dough will be not cool enough, we must divide it into pieces weighing approximately 400-500 g and kneading by hand.

The dough for the noodles should be so steep that its layers, pour the flour and folded into three - four layers are not stuck to each other or in the subsequent rolling out, or when cutting noodles.
A small amount of dough you can knead manually. For that flour be placed on the table in the form of a mound in which to make a recess, pour salted water, mixed raw eggs and begin to mix the liquid with the flour, gradually taking the flour all over the circumference from the edges to the middle. So to mix all the fluid with about 1/3 part of the flour, then the resulting semi-liquid mix the dough with the remaining flour, cutting a lot in all areas of a large chef's knife until then, until all the flour is fully incorporated. Then the total mass of dough to separate a small fraction (400-500 g) and knead on the table until then, until the dough is smooth and roll it into a bun. To process so the whole mass of dough.

After kneading balls of dough leave to rest for 20-30 minutes, which makes them easier to roll out into layers.

Each ball of dough to roll out first in elongated stripes, sprinkle it with flour, fold, roll out again, then sprinkle again with flour, fold in three to four layers and continue to roll until you get a thickness of 1-1.5 mm.

Layers of dough, dusted with flour, folded one upon the other in several layers, cut into strips of a width of 35-45 mm, which in turn cut in the transverse direction into strips with a width of 3-4 mm.

Noodles to sprinkle on plywood trays or iron sheets with a layer of 1 cm and dried at a temperature of 40-50° C.

The undried noodles must not be stored, it should be eaten the day of cooking. Homemade noodles used in the preparation of soups, second courses and garnish for fish and meat.