There are dishes that are loved not only for its excellent taste, but also for the wonderful memories that they evoke. These include dishes such as mushroom soup with noodles, which for many is a real symbol of hearth and home. Soup recipes passed down from generation to generation, reviving memories of a lovely family dinner.

How to make your own noodles

Despite the fact that the stores selling many varieties of pasta, homemade noodles does not become less attractive. This is not surprising. Firstly, the noodles made independently - is one hundred percent natural product made without the use of dyes, preservatives, and other chemicals. Secondly, the home-made noodles made from the flour to make soft varieties. Of course, durum flour is more useful, but it standardizes the elusive taste of products, which added. As a result, purchased pasta alike.

Tagliatelle recipe can be changed to your liking, adding more and more ingredients. For example, even a small addition to the wheat flour flour different varieties significantly alter the taste of the finished noodles. Creative possibilities here are endless: for wheat flour can be added to the flour buckwheat, rice, pea, flax, rye ... And all these changes will inevitably affect the taste, make it original. You can also add the recipe various oils, spices and seasonings. Thus obtained noodles will have a strong pleasant aroma and original shade. Very gentle, although unsuitable for long-term storage is obtained noodles, mix with milk.

Pasta: cooking technique

The main components of noodles: flour, water, egg and salt. Flour poured slide on the table, pour in the center of the egg, mix with warm water and salt and knead the dough. The main challenge cook - make the dough tough as possible, that is, add the flour as much as possible.

Dough thoroughly kneaded and rolled out very thin. The secret to tasty noodle simple: Roll out the dough thinner, the tastier the dish will be ready. When rolling out the table should always sprinkled with flour, so the dough will not stick layer.

Roll out the dough cut into strips. They can be short or long, in the latter case it is recommended to cut the dough, rolled roll. Cooked noodles priporashivayut flour and leave to dry. It can be directly used for soup or store in the refrigerator.

This mushroom noodles

To prepare the soup noodles can be used as an industrial manufacturing, and made their own. In two liters of water should be taken six or seven of dried porcini mushrooms, two hundred grams of tagliatelle (noodles or purchase in a little fewer), one onion, parsley root, two carrots, salt, pepper and other spices to taste.

Dried mushrooms are well washed, put in a saucepan, cover with water and cook until tender. Then pull out the mushrooms, cut into small pieces and drop back into the broth. There also add fried onions, carrots, parsley and noodles. Season with salt soup and season it to taste. Simmer the soup until cooked noodles for a few minutes, then turn off the heat, cover the pan with a lid and let the soup sit for five - ten minutes.

When serving the soup is recommended to decorate with fresh herbs. Separately, it should apply the cream Smetana: untold riches of Russian cuisine Which perfectly emphasizes the taste of porcini mushrooms.

Maria Bykov

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