Lapsha - Homemade Russian Noodles
- Ready In:
- To a large saucepan, add water and bring to boil.
- Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm.
- In a large mixing bowl, add salt, eggs and beat well.
- Gradually add water/butter mixture to eggs and whisk well to blend.
- Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition.
- Place dough on a lightly floured surface and knead for about 10 minutes.
- Cut dough into pieces to form dough balls the size of a medium orange.
- Cover dough balls with a damp cloth while rolling out dough.
- Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible.
- Preheat oven to 300°F.
- Place dough circles on a large round pizza cooking sheet.
- Dry each dough circle in the preheated oven until dry to the touch, about 20 minutes, BUT DO NOT BROWN.
- Fold each dried dough circles individually into a fold that is about 1 1/2 inches wide.
- Cover folded dough with a cloth until all circles are dried and folded.
- On a cutting board, using a very sharp knife, cut off very thin slices, cutting on a slight angle and cutting across the 1 1/2 inch fold.
- Spread cut strands on cookie sheets and dry in a preheated 350 F oven for about 20 minutes, or until nice and crisp,stirring the strands at least twice during the drying process.
- Cool completely and store in noodles in glass jars with a tight fitting lid.
- Use in soups or make a Lapshevnik.
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I used this recipe to make lapsha this afternoon. It's the same recipe that's in the big blue USCC cookbook. This recipe made a lovely pliable, stretchy non-sticky yellow dough. It was very easy to work. I used my Kitchenaid mixer with pasta roller and cutting attachments. The resulting noodles looked slightly different than what my Mom makes using her handcrank pasta rolling machine. We had thick lapsha with butter for dinner tonight. I'm teaching my non-Russian husband to appreciate Russian cuisine. He loves this dish in particular. This is a wonderful recipe. I wouldn't hesitate to try it out.. Happy noodling!
RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.