Lapsha - Homemade Russian Noodles

⏱ 120 mins 🍽 8 serving(s) 🏷 European

This is a cherished family recipe for homemade Russian noodles, passed down through generations. The process involves creating a simple dough from eggs, flour, and butter, which is then rolled very thin, dried, and sliced into fine strands. The finished noodles are dried until crisp, ready to be stored and used in comforting soups or traditional dishes. It yields enough for eight servings.

Lapsha - Homemade Russian Noodles

Ingredients

  • 1/2 cup boiling water
  • 1/2 cup melted butter
  • 1 1/2 teaspoons salt
  • 6 large eggs
  • 5 cups all-purpose flour

Method

  1. Bring water to a boil in a large saucepan.
  2. Stir the melted butter into the boiled water until it dissolves, then whisk thoroughly and allow the mixture to cool until warm.
  3. Place the salt and eggs into a large mixing bowl and beat them together well.
  4. Pour the warm water and butter mixture into the eggs gradually, whisking to combine fully.
  5. Mix the flour into the egg mixture, adding it half a cup at a time and ensuring it is incorporated after each addition.
  6. Transfer the dough to a floured surface and knead it for about 10 minutes.
  7. Divide the kneaded dough into pieces, shaping each into a ball roughly the size of a medium orange.
  8. Keep the dough balls covered with a damp cloth while you work.
  9. Roll out each ball of dough with a wooden rolling pin until it is as thin as you can make it, ideally paper thin.
  10. Heat your oven to 300°F.
  11. Lay the rolled dough circles onto a large round pizza pan or baking sheet.
  12. Dry the dough circles in the oven until they feel dry to the touch, for about 20 minutes, ensuring they do not brown.
  13. Fold each dried circle individually into a roll approximately 1 1/2 inches wide.
  14. Cover the folded dough with a cloth until all circles have been dried and folded.
  15. On a cutting board, use a sharp knife to slice very thin strips from the folded dough, cutting at a slight angle across the 1 1/2 inch fold.
  16. Spread the cut noodle strands onto cookie sheets and dry them in a preheated 350 F oven for about 20 minutes until crisp, stirring them at least twice during drying.
  17. Let the noodles cool completely before storing them in glass jars with tight fitting lids.
  18. The noodles can be used in soups or to make a Lapshevnik.

Nutrition (per serving)

Sodium572100 mg

Recipe details

CategoryEuropean
AuthorWilliam Uncle Bill