Laghman

34 min
Medium

4 servings

🌾

500 g

Wheat Flour

💧

250 ml

Cold Water

🧂

1 g

Salt

🛢️

Neutral Oil

Preparation Steps

  1. Step 1/8

    Add salt to the flour and gradually add the water, kneading it into a smooth, firm dough.

  2. Step 2/8

    Let the dough rest for 20-30 minutes, covered with foil or a damp cloth.

  3. Step 3/8

    Oil the dough and divide it into four or more parts.

  4. Step 4/8

    Roll these parts into long sausages and let them rest for a quarter of an hour on an oiled plate.

  5. Step 5/8

    Wrap the slightly thicker noodle around the palms, holding the ends between the thumb and index finger.

  6. Step 6/8

    Loosen it a bit in the air and then smack it against an oiled table surface.

  7. Step 7/8

    The noodles should be 0.5-0.8 mm thin, as they will swell in water later.

  8. Step 8/8

    Let them simmer in boiling salted water for 5-8 minutes, drain (be sure to keep the pasta water and serve it with it) rinse with cold water and serve with prepared vegetables.

Composition

Ingredients

Types

Grains, Beverages, Seasonings, Oils

Ingredients

Wheat flour, Cold water, Salt, Neutral oil

Allergens

Gluten

Dietetics

Dietary regimen

Vegan

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

4 minutes

Overall

34 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Bowl, Foil or damp cloth, Rolling pin

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Central Asian, Uyghur

Geographic

to inform

Various

Aspect

Texture

Chewy

Flavors

Neutral

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : , freezer :