How to Make Noodle Dough That Won't Turn into Mush in Soup: Using Eggs and Without a Drop of Water
Noodle soup is loved by both adults and children, but the problem is that the pasta turns into mush when reheated.
At home, you can make dough that will make perfect noodles. This pasta will keep its shape well in the finished dish.
The list of ingredients consists of:
- eggs – 2 pcs.;
- wheat flour – 5 tablespoons;
- semolina – 5 tablespoons;
- salt – 1 teaspoon.
Preparation
1. First, prepare a container in which to mix the ingredients. Combine the eggs with flour, salt and semolina.
2. Knead the dough with a spoon until large crumbs form, then with your hands until smooth. Place the dough on the table and knead for about 10 minutes until elastic.
3. Wrap the dough in cling film and leave for 2-3 hours. Then divide the dough into 6 parts, which are rolled into balls.
4. They are formed into thin layers, which are cut into strips. The thickness can be adjusted independently. The noodles remain to be well dried, and then poured into a storage container or sent to the soup.
