Publication in the group: Recipes in the oven
Lapshevnik - an oven-baked dish of dough strips with eggs and cow's milk - has been known in Russian cuisine since the 17th century. The first pasta products were created in the Middle Kingdom about 2000 years ago, and in modern cooking a variety of webs, tubes, sticks and plates are used to prepare many popular dishes.
Classic recipe
Noodle soup cannot be called a festive or ceremonial dish. The egg recipe is more suitable for a family dinner or a modest celebration. To prepare you will need 10 eggs, two glasses of sugar, half a kilogram of noodles, 70 grams of butter, three large spoons of sour cream, a little vanilla and salt. This dish can rather be called a casserole. First, boil the noodles, but not completely, but until half cooked. Leave it slightly undercooked.
Separately, beat eggs with sugar. The mixture should triple in size. Then add sour cream, butter, a pinch of salt and vanilla. Place the noodles in a greased baking dish and pour in the liquid base. We level everything well and put the noodle maker, the recipe with a photo of which is in this article, into the oven. Baking time is about 40 minutes, provided that the temperature is about 200 degrees.
Lapshevnik with milk
This noodle maker recipe can also be considered a classic. It is very easy to prepare. To do this, you need to take 250 grams of pasta or noodles, one egg, two large spoons of crackers and sugar, a glass of milk, a little salt and a spoon of butter. Traditionally, we boil pasta without bringing it to full readiness. Separately mix milk with eggs, sugar and salt. Mix everything well.
Place the noodles or pasta in a mold and fill them with the milk-egg mixture. Sprinkle the noodle soup, the recipe for which you will probably like, with breadcrumbs on top and sprinkle with vegetable oil. Put it in the oven for 20 minutes. When the noodle maker is ready, a beautiful, appetizing crust will form on top. We take it out and enjoy the taste.
Noodle recipe for noodle maker
Kneads pancake dough. Take 0.5 liters of milk, 3 eggs, a glass of potato starch, a pinch of vanilla and salt.
Mix into a homogeneous mass and bake thin pancakes. Fry on both sides. The thinner the pancake, the more tender the noodle maker itself will be.
Roll the pancakes into a tube and cut into rings. The width of the rings is approximately 1-1. 5 cm.
Place the pancakes cut into rings into a baking dish. I prefer a cast iron skillet. At 0.
Add 5 liters of milk, 1 egg, a little salt and a pinch of vanilla. Beat everything into a homogeneous mass and pour over our noodles. Place pieces of melted butter on top and bake in the oven.
You can eat it by sprinkling it with sand and adding ghee. You can eat without sand. A very tasty dish in any form.
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Lapshevnik in a slow cooker
Today, “smart” technology comes to the aid of the housewife, which allows her to save time and prepare equally delicious dishes. Lapshevnik, a recipe with an egg or any other - it doesn’t matter, you can cook it in a slow cooker. Take 200 grams of dry, preferably wide noodles, 200 grams of cottage cheese, three large spoons of sour cream and sugar, one egg, a small spoon of vegetable oil and two large spoons of breadcrumbs. You can use vanilla if you wish. As in previous recipes, first boil the noodles.
This can be done in two ways: traditionally boil it on the stove or use a slow cooker for this. In the second case, pour water into the bowl and bring it to a boil in baking mode. Then add the noodles and cook for about 10 minutes, remembering to stir. Then drain the pasta in a colander and set aside. Grease the multicooker bowl with oil and sprinkle with breadcrumbs. Separately mix cottage cheese with sugar, egg and sour cream. Mix everything and add noodles. Mix the ingredients again so that the cottage cheese is evenly distributed among the noodles. Place the resulting mass into the slow cooker and level it out. For cooking we use the baking mode.
In 50 minutes, the noodle maker with cottage cheese, the recipe for which is offered here, will be ready. Take out the bowl, cool it a little and take out the noodle maker. Turn it over and place it back in the bowl. Bake it for about 5 more minutes so that it turns out golden brown on both sides. You can serve this dish with fruit and sour cream.
Useful tips and tricks
It has long been noted that the more “simple” a dish is presented in execution, the more difficult the process of obtaining the desired result turns out to be.
Preparing a delicious and appetizing noodle soup will not be difficult if you take into account the following useful recommendations:
- In order for the food to meet all culinary requirements, it is necessary to have only fresh and quality products - natural milk should be used, it is advisable to choose large eggs, category СО (table quality), with the inscription SV (highest category);
- When choosing pasta, it is advisable to give preference to products made from whole grain flour. It is better to take hollow tubes with a ribbed surface that retains the filling and does not allow it to drain to the bottom of the mold;
- Before you start boiling pasta, you need to study the manufacturer's instructions located on the product packaging. However, such information is often advisory in nature, so you should be guided by the accepted rules. The product should be cooked al dente (by the tooth), that is, the dish should be brought to a consistency where when you bite into the pasta you feel a “click” or a slight crunch;
- Cook the noodles in a wide saucepan, filling the bowl with drinking water to 2/3 of the container so that the contents of the container do not end up on the stove when boiling. The ratio of liquid to solid product is determined at the rate of 1 liter per 100 g;
- It is necessary to salt the water for cooking pasta before placing it in boiling water and under no circumstances do this during heat treatment of the product;
- to prevent the mass from sticking together, it is recommended to add a little sunflower oil to the liquid;
- Large varieties of pasta (horns, tubes) should be kept on the fire for no longer than 20–30 minutes. from the start of boiling. For thin products (noodles, nests, vermicelli) it will take no more than 5 minutes, large specimens (feathers, horns, shells) will have to boil for up to 13–15 minutes;
- To give the pasta a particularly appetizing and unusual look, you can use an original life hack - add a little beet juice to the cooking water. Natural dye will not only transform the color of the dish, but also add beneficial properties to it. Kids will especially like these dishes.
To prevent the noodle maker, prepared using a filling with eggs and full-fat milk, from turning out dry with an unattractive pale top, you need to scatter pieces of butter over the prepared preparation before putting it in the oven.
Lapshevnik with jam
Many people want to learn the recipe for noodle maker, like in kindergarten. It's very simple, use the classic cooking option. But to make this dish sparkle with new colors, show your imagination and add new ingredients. This culinary creation will appeal to both children and adults. To prepare, you will need 400 grams of vermicelli, which is called “spider web”, 250 grams of any jam, three large spoons of sugar, 50 grams of butter, two liters of water, one egg and a glass of milk.
To make the task easier, we will use a slow cooker, but you can also do this in the oven. In a separate bowl, mix the egg, milk and sugar. Boil vermicelli in a saucepan until half cooked. Please note that it will be ready in literally five minutes, do not overcook it. Place the “cobwebs” in a colander and add to the egg mixture. Add butter to the dish and mix gently. The multicooker bowl must be greased with oil. Then put half of the noodles into it and level it out. Then add a layer of jam and cover it with the remaining vermicelli. Level the surface and turn on the baking mode for 35-40 minutes. The recipe for noodle maker with jam will pleasantly surprise your household.
Lapshevnik with semolina
Take 200 grams of noodles, 400 grams of cottage cheese, a little vanilla, butter, 4 eggs, 4 large spoons of semolina, a glass of sugar and salt. Cook the noodles until half cooked and lightly season with oil (to taste). Separately, beat the eggs with sugar until fluffy. Then add cottage cheese and semolina to them. Continue whisking until the mass is homogeneous. Now pour this mixture into the noodles and mix well. Grease the baking dish with oil and place our semi-finished product into it. We level the surface so that the noodle maker turns out beautiful. You can put a little butter on top, but this is optional. Cooking noodle maker in the oven. The recipe can also be used in a slow cooker. After 50 minutes, provided that it is baked at 170 degrees, the casserole will be ready. You can check readiness with a wooden stick.
Lapshevnik with minced meat
If you use the noodle maker recipe with minced meat, you will get a more nutritious dish that is not related to desserts. To prepare you will need 400 grams of any minced meat, an onion, 400-500 grams of pasta, two chicken eggs, 100 grams of hard cheese, 100 grams of sour cream, salt and pepper. Boil the pasta until half cooked and drain it in a colander. Separately mix sour cream with eggs and add them to the pasta. Now let's get to the filling. Peel the onion and cut it very finely. Fry it in a frying pan until transparent, and then add spices. After this, add the minced meat.
The fire should not be small. Fry the minced meat very quickly for 5 minutes. Place half of the pasta and sauce into the prepared pan. Level it out and place the minced meat filling on top. Cover the dish with the remaining pasta and sprinkle with grated cheese. Place the dish in the oven for 30 minutes. Baking temperature is 180 degrees. Students will love this noodle maker recipe because of its simplicity and low budget. A set of products for preparing this dish is always available.
Recipe for noodle maker with egg. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “noodle soup with egg”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 130.8 kcal | 1684 kcal | 7.8% | 6% | 1287 g |
| Squirrels | 6.5 g | 76 g | 8.6% | 6.6% | 1169 g |
| Fats | 5.6 g | 56 g | 10% | 7.6% | 1000 g |
| Carbohydrates | 13.5 g | 219 g | 6.2% | 4.7% | 1622 g |
| Alimentary fiber | 0.8 g | 20 g | 4% | 3.1% | 2500 g |
| Water | 72.8 g | 2273 g | 3.2% | 2.4% | 3122 g |
| Ash | 0.731 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 84.7 mcg | 900 mcg | 9.4% | 7.2% | 1063 g |
| Retinol | 0.081 mg | ~ | |||
| beta carotene | 0.02 mg | 5 mg | 0.4% | 0.3% | 25000 g |
| Lutein + Zeaxanthin | 0.186 mcg | ~ | |||
| Vitamin B1, thiamine | 0.051 mg | 1.5 mg | 3.4% | 2.6% | 2941 g |
| Vitamin B2, riboflavin | 0.151 mg | 1.8 mg | 8.4% | 6.4% | 1192 g |
| Vitamin B4, choline | 81.99 mg | 500 mg | 16.4% | 12.5% | 610 g |
| Vitamin B5, pantothenic | 0.43 mg | 5 mg | 8.6% | 6.6% | 1163 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 2.3% | 3333 g |
| Vitamin B9, folates | 2.314 mcg | 400 mcg | 0.6% | 0.5% | 17286 g |
| Vitamin B12, cobalamin | 0.169 mcg | 3 mcg | 5.6% | 4.3% | 1775 g |
| Vitamin C, ascorbic acid | 0.36 mg | 90 mg | 0.4% | 0.3% | 25000 g |
| Vitamin D, calciferol | 0.716 mcg | 10 mcg | 7.2% | 5.5% | 1397 g |
| Vitamin E, alpha tocopherol, TE | 1.236 mg | 15 mg | 8.2% | 6.3% | 1214 g |
| Vitamin H, biotin | 6.577 mcg | 50 mcg | 13.2% | 10.1% | 760 g |
| Vitamin K, phylloquinone | 0.1 mcg | 120 mcg | 0.1% | 0.1% | 120000 g |
| Vitamin RR, NE | 1.7621 mg | 20 mg | 8.8% | 6.7% | 1135 g |
| Niacin | 0.32 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 66.41 mg | 2500 mg | 2.7% | 2.1% | 3764 g |
| Calcium, Ca | 24.54 mg | 1000 mg | 2.5% | 1.9% | 4075 g |
| Magnesium, Mg | 8.08 mg | 400 mg | 2% | 1.5% | 4950 g |
| Sodium, Na | 158.26 mg | 1300 mg | 12.2% | 9.3% | 821 g |
| Sera, S | 57.3 mg | 1000 mg | 5.7% | 4.4% | 1745 g |
| Phosphorus, P | 79.8 mg | 800 mg | 10% | 7.6% | 1003 g |
| Chlorine, Cl | 50.79 mg | 2300 mg | 2.2% | 1.7% | 4528 g |
| Microelements | |||||
| Iron, Fe | 1.222 mg | 18 mg | 6.8% | 5.2% | 1473 g |
| Yod, I | 6.51 mcg | 150 mcg | 4.3% | 3.3% | 2304 g |
| Cobalt, Co | 3.256 mcg | 10 mcg | 32.6% | 24.9% | 307 g |
| Manganese, Mn | 0.0289 mg | 2 mg | 1.4% | 1.1% | 6920 g |
| Copper, Cu | 30.5 mcg | 1000 mcg | 3.1% | 2.4% | 3279 g |
| Molybdenum, Mo | 1.953 mcg | 70 mcg | 2.8% | 2.1% | 3584 g |
| Selenium, Se | 10.486 mcg | 55 mcg | 19.1% | 14.6% | 525 g |
| Fluorine, F | 17.91 mcg | 4000 mcg | 0.4% | 0.3% | 22334 g |
| Chromium, Cr | 1.3 mcg | 50 mcg | 2.6% | 2% | 3846 g |
| Zinc, Zn | 0.3749 mg | 12 mg | 3.1% | 2.4% | 3201 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 12.478 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.265 g | ~ | |||
| Valin | 0.254 g | ~ | |||
| Histidine* | 0.112 g | ~ | |||
| Isoleucine | 0.198 g | ~ | |||
| Leucine | 0.355 g | ~ | |||
| Lysine | 0.296 g | ~ | |||
| Methionine | 0.138 g | ~ | |||
| Methionine + Cysteine | 0.234 g | ~ | |||
| Threonine | 0.2 g | ~ | |||
| Tryptophan | 0.066 g | ~ | |||
| Phenylalanine | 0.214 g | ~ | |||
| Phenylalanine+Tyrosine | 0.368 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.233 g | ~ | |||
| Aspartic acid | 0.406 g | ~ | |||
| Glycine | 0.139 g | ~ | |||
| Glutamic acid | 0.586 g | ~ | |||
| Proline | 0.131 g | ~ | |||
| Serin | 0.305 g | ~ | |||
| Tyrosine | 0.157 g | ~ | |||
| Cysteine | 0.095 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 185.58 mg | max 300 mg | |||
| beta sitosterol | 3.256 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.2 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.013 g | ~ | |||
| 15:0 Pentadecane | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 0.769 g | ~ | |||
| 17:0 Margarine | 0.01 g | ~ | |||
| 18:0 Stearic | 0.353 g | ~ | |||
| 20:0 Arakhinovaya | 0.015 g | ~ | |||
| 22:0 Begenovaya | 0.011 g | ~ | |||
| Monounsaturated fatty acids | 2.006 g | min 16.8 g | 11.9% | 9.1% | |
| 16:1 Palmitoleic | 0.127 g | ~ | |||
| 17:1 Heptadecene | 0.003 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.718 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.013 g | ~ | |||
| Polyunsaturated fatty acids | 1.387 g | from 11.2 to 20.6 g | 12.4% | 9.5% | |
| 18:2 Linolevaya | 1.334 g | ~ | |||
| 18:3 Linolenic | 0.02 g | ~ | |||
| 20:4 Arachidonic | 0.033 g | ~ | |||
| Omega-6 fatty acids | 0.4 g | from 4.7 to 16.8 g | 8.5% | 6.5% |
The energy value of noodle soup with egg is 130.8 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Lapshevnik with broccoli, zucchini and squid
Well, if you want to cook something very unusual, then the following noodle maker recipe is ideal for this. Take two servings of boiled pasta, 300 grams of squid, 200 grams of zucchini and broccoli, 8 pitted olives, 4 eggs, greens (any) and three large spoons of hard cheese. Boil the squid for three minutes, but no more. If you overcook them, they will become tough. Then we cut them into small strips. Separate the broccoli into florets and pour boiling water over it for five minutes.
Grind the zucchini using a coarse grater. Olives should be cut into rings. You can also chop the pasta a little to make the dish easier to eat. Now mix all the ingredients and add chopped herbs. You can use flour or starch, but this is optional. Place the pasta with squid and vegetables in a greased form and place the dish in an oven preheated to 180-200 degrees. In 25 minutes the noodle maker will be ready. It can be served with lemon, garlic and mustard sauce.
Cooking noodle maker from pasta in the oven
My pasta was boiled, but for the step-by-step recipe I boiled another portion. Throw small spirals into boiling water and add salt. Stirring until it boils, cook until done.
Look at the packaging for the time, usually it does not exceed ten minutes. I drained the water, threw the pasta into a colander, and left it to drain. There is no need to lubricate, even if they stick together, then, when adding eggs and sugar, they will separate.
While the water was draining from the pasta, I prepared the filling for the sweet noodle maker. Mixed two eggs and fine sugar, beat lightly with a whisk.
Pour in cold milk and whisk again. This time until completely homogeneous and a cap of foam appears. Instead of milk, cream will do, sour cream will also work.
But when adding sour cream, you will have to dilute the filling with water, otherwise it will be very thick and will not penetrate to the very bottom. The consistency and composition of the filling should resemble an omelette mixture, only sweet.
The apples I took were sweet and sour, juicy, with dense pulp. I cut out the core, but did not peel off the peel. I cut it into small pieces, much like for apple pies.
Pour boiling water over the raisins for five minutes. Rinse under cold water. Mixed pasta, raisins and apples in a deep bowl.
Pour in the egg and milk mixture and stir. Grease a baking dish with a piece of butter and fill it to the top with the prepared mixture. Preheat the oven to 180 degrees.
I placed the rack on the middle level, placed the pan on it and baked the pasta maker in the oven for 30 minutes. My oven bakes well, evenly, everything was ready in half an hour.
The top of the pasta is slightly dried and covered with a golden crust. If you want them to remain soft, cover the pan with foil or a lid, and about ten minutes before it’s ready, move it to the top and turn up the heat a little.
We ate a large portion of pasta noodle soup with eggs and apples warm, letting it cool slightly. And the piece that you see in the photo is already cooled, it has become denser and has dried out a little on top. For my taste, both options are good, choose either one and cook pasta noodle maker for health.
Bon appetit and new culinary ideas! Your Plyushkin!
Lapshevnik with mushrooms and eggs
As you can see, the fillings for this dish can be very different. Take 300 grams of pasta, 300 grams of champignons, 4 eggs, two onions, 150 grams of cheese, a bunch of leeks or chives, 150 grams of sour cream (fat), oil for greasing the pan, spices, 100 milliliters of vegetable broth or water. Boil the pasta, but not completely, and place in a colander.
Boil the eggs. Finely chop the onion and fry it in butter in a saucepan. Then add chopped mushrooms to it. Simmer these two ingredients, and then pour in the broth and add sour cream. Add spices to taste. Mix the finished pasta with sauce, chopped chives or leeks, grated cheese and chopped eggs. Place the mixture in the prepared pan and place it in the oven. Bake for 20 minutes at 200 degrees.
