Lean noodles

Is the diet tormented? And you try this dish! And lunch will be a joy again! Fast and delicious. Lean noodles are a great light dish.

MARCH

Recipe author

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Composition / ingredients

Servings:

Flour

100

Vegetable oil

Water (boiling water)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 18 % 10 g

Carbohydrates 69 % 38 g

267 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Prepare the products.
Step 2:
Flour must be sifted!
Step 3:
Add salt, vegetable oil. (I used olive oil).
Step 4:
Then add boiling water (cool) and immediately start kneading. First with a spoon, then we knead with our hands.
Step 5:
Knead the dough. Look at the flour according to your dough, if necessary, add it. The better you knead, the tastier the noodles)))
Step 6:
Then we wrap our dough ball in a film and leave it for 30-40 minutes - let it rest).
Step 7:
Then we divide the rested dough into pieces - it's more convenient to roll out. We dust the table with flour and roll it into thin layers.
Step 8:
Adjust the thickness yourself. Which noodles do you want - thicker or thinner.
Step 9:
Then twist the dough into a roller and cut it into strips with a knife)
Step 10:
This is the noodles turned out. Sprinkle a little flour. And give it time to dry.
Step 11:
Lean noodles are ready. Cook as usual in salted water. Delight your family with homemade dishes) Enjoy your meal!

Take the flour and pour it into a small container. Sprinkle with salt as much as we need. Put vegetable oil in flour, and last add water heated to boiling water. The boiling water should be strong, literally fresh from the fire. Knead the dough.

At first you can stir with a tablespoon, but then, as it gets thicker, only with your hands. Lean noodles are difficult to prepare for a beginner, primarily by making dough. Have patience and try to knead it well.

When finished, we close the container with the dough with a plate, or a towel, and forget about it for half an hour. Half an hour has passed, we remember, take it out and roll it. We divide the dough into separate circles. We press them, shaping noodles, and rolling them into very thin threads. Let the dough dry a little, and twist the individual threads into one gut-like bouquet, and cut into separate pasta.

Ready-made pasta needs at least an hour, or better, more time to dry thoroughly and become suitable for cooking. For noodles in stock, the optimal solution is to extend the drying for a couple of days.