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How often do you buy pasta? Our family is very fond of pasta, especially the children. But much tastier than store-bought noodles and vermicelli, we get homemade noodles on eggs: yellow, like the sun; nourishing, tender, they just melt in your mouth!
And what a delicious chicken soup with homemade egg noodles turns out - delicious! If you boil it in a rich, golden broth, put circles of orange carrots and a sprinkle of bright, fresh parsley... You can't take children away from such a first course! And adults, too, by the way. They will eat it for breakfast and lunch and ask for more.
I'm going to tell you how to make noodles on eggs at home, without any cunning devices like a noodle cutter! Very easy: a minimum of ingredients, a rolling pin and a knife - that's all we need to make it. From 100 grams of flour you get a decent portion - enough for two soups in a three-liter pot. The first batch of noodles can be cooked immediately, and the second - to dry and perfectly stored for several days.
Sift the flour in a heap on the table. You can cover its surface with a sheet of pastry parchment, so you don't have to wash it later:) Or prepare the dough in a large bowl. Lightly salt the flour.
On top of the slide make a depression and beat an egg there. Of course, first carefully washed the shell.
Mixing with a spoon, continue to knead the dough with your hands, and so it does not stick to them, grease a little vegetable oil.
Knead the dough for noodles, you need quite a long time: five minutes, or better all 10: with prolonged kneading in the dough gluten is formed, so it becomes possible to roll it thinly, without tearing.
The dough is not homogeneous, you need to knead some more:
And, since the dough comes out quite steep, kneading it is a wonderful workout for the hands! A dozen push-ups and a dozen pull-ups will definitely do the trick! It takes some effort to knead the noodle dough properly, but it's a lot of fun:) At first it will be heterogeneous and unyielding, but then you'll notice that the dough becomes elastic and smooth. Aha, so it's ready! Now let's wrap it in a food bag or cling film and put it into a warm place to "rest" for 15-20 minutes.
And now it is already homogeneous, well kneaded:
After the time has passed, we proceed to roll out the dough - another exercise for hand strength! Steep egg dough will tend to shrink as you roll it out, like rubber dough. But do not worry - the noodles will not be so! On the contrary, if you try to roll them thin, so that they see through the pattern on the table, then the noodles will be tender and very tasty!
If the dough sticks a little, you can lightly dust the table with flour. But not too much, so that the dough, absorbing the flour, does not become even steeper:)
Rolling out a thin, shiny layer, leave the dough for about ten minutes to dry out. This is not dumplings, which, just rolled out, must be urgently molded until it dried up and stick! Noodles, on the contrary, it is easier to make from dried dough, then it does not stick.
Well, now let's move on to the most exciting part! You can call children to help. We roll up the dough, not too tightly. And we cut it into 3-4 mm wide rings.
And then we take each spiral roll and shake it over the table to make it unfold! Doesn't want to unfold? We gently help it with our hands, gently, so that the delicate long noodles don't tear.
We get long strips of dough - here are ready homemade noodles! Loosely scatter the strips of dough on the table or on a large board, so that they do not stick together. Now you can air dry them well - or add them to the soup.
So, the first thing is to prepare and cook the chicken. We immerse it in cold water; when it boils, we wait a minute and drain the first water. Pour the new, boil until the meat is soft (try with the tip of a knife). While the chicken is boiling, you can peel three potatoes (although noodles can be cooked without potatoes), one medium carrot, a small onion. Let the greens in advance in cold water, let the soil soak from the sprigs.
We add diced potatoes, sliced carrots, finely chopped onions to the pot (and you can put and cook a whole onion for flavor, if your family does not like it when you get bits of onion in the soup) - and cook further, about 10 minutes, until the vegetables begin to become soft.
Now you can salt the soup (for 3 liters - not full tablespoon of salt, or to taste), and pour into the boiling broth noodles. Immediately stir it, so that it does not stick together into a galushka. Also put in the soup 1-2 bay leaves and chopped fresh parsley greens - the aroma and taste will be delightful! After adding the noodles and greens, the soup should cook just a couple of minutes. Boil for 2-3 minutes, and it's ready: tender homemade noodles cook very quickly. We pour hot soup with chicken noodles in plates and invite the family to the table!