The most basic homemade eggless noodles & zero-waste soup
(In a word of introduction: the following recipes are more kind of inspiration and encouragement to operate in the kitchen creatively and with a zero-waste spirit. So the ingredients can be modified, for example, feel free to replace noodles flour with rice flour or the other) I know that there are plenty of ways to make homemade pasta. There are also a lot of people who create magic by preparing the most beautiful tagliatelle, spaghetti or even lasagne pasta at home. Therefore, this recipe is just ignorant pasta recipe. Prepared quickly, simply and carelessly. And that is the power of it: tasty homemade noodles that you will make in less than 15 minutes and preparing them is already a lot of fun. Changing the subject and taking advantage of the opportunity, I encourage you to collect all the vegetable leftovers and skins so you can prepare a simple zero-waste broth, which, thanks to a few basic additions, will get an Asian style. You will find a few words about the soup under the dumpling recipe.
Not perfect, but the simplest homemade noodles
- 200g wheat flour
- 110g hot water
- half a teaspoon of salt
- two pinches of turmeric
Preparation:
- In a bowl, mix flour with turmeric and salt, add water, knead the ball of dough for 2 minutes
- On a flour-covered surface, roll out the dough as thin as possible (2/3mm) (to facilitate this process, lift and turn the whole dough several times), try to achieve the shape of an irregular rectangle
- Cover a flattened dough with a thin layer of flour and cut into several smaller, long rectangles. Place the rectangles on each other (with the flour in between to prevent sticking), what will help with cutting your noodles
- Use a knife to carelessly cut the slices of dough to the desired thickness, sprinkle all the noodles generously with flour and mix with your hands
- Cook the noodles in the salted water for one or two minutes depends on how thick your noodles are. Try one or two of them straight from the pot to see if you want to cook for another second
- Mix the drained noodles with a bit of oil/olive oil.
Serve in a simple way: with homemade soup; with garlic fried for a sec in olive oil with fresh herbs; or with cinnamon, strawberries and a little sugar (for the sweet version try adding toasted, carelessly crushed nuts: pistachios or even pumpkin seeds)
A few words about the leftover broth
At this point, I would like to thank my brother who showed me a very valuable and simple thing a few years ago. It is just daily freezing all the peels/skins/vegetable shells. Simply collect all the stuff like carrot peels, green parts of the leek, celery skin, pieces of onion, the core of pepper, asparagus ends, or these two tomatoes that will be already bad tomorrow. In the freezer, prepare a container or a bag into which you will put all the vegetables. In this way, you can prepare a healthy, flavoured broth every week or two: use it as a base for the soup, risotto, sauce.
Zero-waste Asian style broth
- a portion of frozen vegetables (for half a kilo of vegetables, add 500/700ml of water)
- a tablespoon of oil
- a few slices of ginger
- two cloves of garlic
- a piece of fresh chilli or a large pinch of dried chilli
- 1/3 teaspoon turmeric
- two tablespoons soy sauce
- a tablespoon of lemon/lime juice
- a teaspoon of sugar
- salt to taste
optional for serving, examples: chives / coriander / finely chopped leek part / spoon of kimchi / few slices of fried tofu / additional lime or lemon juice / drop of sesame oil / crispy roasted onion
- Simmer frozen vegetables for at least 30 minutes
- After that time, it is worth putting them away for some time, so the broth can gain some more power
- In a separate pot/wok, fry for two minutes with oil: ginger, garlic, chillies
- Add strained broth, soy sauce and other ingredients
- Garnish the soup as you like, use the above list of ingredients if you are looking for an inspiration
- And of course: Soup tastes best with hot homemade noodles.
