Composition / ingredients
Step-by-step cooking
Step 1:
Break the egg with sugar and salt with a whisk. The amount of added flour will depend on the size of the egg. For the selected or the first category, up to 60 grams may be required, for the second - about 40. The mass of flour should be approximately equal to the mass of the egg. Flour should be added gradually to get the dough flowing down from the whisk with one narrow ribbon. If there is more flour, the noodles will turn out to be tough. For a beautiful color, you can add turmeric powder.
Step 2:
Pour the dough into a bag. It can be a pastry bag or a regular plastic bag. But it will be more convenient if you take a denser bag. The dough does not run away, but for reliability it is better to tie it.
Step 3:
In a wide container: a saucepan, a brazier or a high frying pan, pour the broth. It can be any: vegetable, chicken or meat. You can use a ready-made broth base. You can take a little more liquid, as it will evaporate during cooking. Bring the broth to a boil.
Step 4:
We cut off the corner of the package to make a hole of about 2 millimeters and squeeze the dough into boiling broth. Noodles immediately seize and sink. In the first seconds, the threads may stick together, so it is necessary to squeeze out over the entire surface of the pan. As soon as the noodles have surfaced, they need to be taken out and put on a plate so that they do not digest.
Ready-made noodles can be eaten separately, they are delicious on their own. You can pour it with the broth in which it was cooked, you will get a dish very similar to Lasha Rollton.
Any sauces and gravies complement the taste of noodles well.
You can knead the dough on the yolks alone, the ratio to flour is the same. Then the noodles will be an appetizing yellowish color without any turmeric and with a richer taste.
If there is a pastry syringe with a thin nozzle, then you can squeeze the dough through it.Noodles can be of any length to taste. But it's easier to catch long noodles. If you need short ones, it is better to use a slotted spoon.
It is important not to overcook the noodles so that they remain elastic.
This is a quick dish - while the broth is boiling, the dough will be ready.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Turmeric - 325 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
