In my Maramureș, homemade noodles - or "laste", as we call them - are still made, although not as often as before. I have always been used to preparing them at least once a month, especially when I have good flour from the mill. I make them simply, without additives and without anything extra, just like I saw my grandmother do. This time I didn't let them dry, but boiled them directly and served them with sautéed cabbage.
Quick info
Total time: approx. 1 hour
Preparation time: 40-50 minutes
Cooking time: 2-5 minutes
Servings: 3-4
Difficulty: easy to medium
Traditional recipe, suitable for lunch or dinner
Ingredients
500 g flour (I use sifted wheat flour)
1 egg
cold water, as needed (approximately, added gradually)
Preparation method
1. Sift the flour into a large bowl. The flour should be as fine and dry as possible.
2. Crack the egg and add it over the flour.
3. Add a little cold water and start mixing the ingredients with your hand or a sturdy spoon.
4. Continue to add water gradually, not all at once. Stop adding water when the dough becomes compact and elastic, slightly firm to the touch.
5. Knead for 5-10 minutes, until it no longer sticks to your fingers and binds well.
6. Sprinkle plenty of flour on the work surface and on the dough.
7. Roll out the dough with a rolling pin as thin as possible – the thickness is up to you, but generally, the sheet should not be too thick.
8. Cut the sheet into pieces if necessary, then pass it through the noodle machine or cut it manually. For lastele with wavy edges, I use the old cutter with 3 discs.
9. Sprinkle more flour to prevent sticking.
10. If I want to dry them, I place them on a clean cotton towel, spread out, until they become rigid. This time I boiled them directly, without drying.
11. When it's time to cook, I put a large pot of water to boil and add salt only to the water, not to the dough.
12. When the water boils, I add the lastele and stir them gently. They cook quickly, in 2-5 minutes, depending on thickness.
13. Drain and use them as preferred – usually, I make them with cabbage or cheese.
Why I make the recipe often
Homemade lastele have a different texture and taste than what I find in the store, especially if I use fresh flour. I can make them quickly and control exactly what I put in them. Nothing is left from one portion to the next.
Tips and variations
Tips
- Quality flour really matters; the fresher it is, the better the noodles turn out.
- Do not add salt to the dough, only to the boiling water.
- Sprinkle enough flour between sheets, otherwise, they will stick together.
- If you don't have a cutter for wavy edges, use a knife or noodle roller.
Substitutions
- The egg can be omitted for vegan versions, but then a little more water will be needed.
- For a softer dough, you can add a little more egg or water, but it must remain firm.
Variations
- They can be cut wider or thinner, according to preference.
- They can be left to dry and stored for later.
- They can be used directly in soups or with other dishes, not just with cabbage.
Serving ideas
- They can be served freshly boiled with sautéed cabbage or cheese.
- They are also good with sour cream or alongside stew.
- If you dry them, you can store and use them when you need homemade pasta quickly.
Frequently asked questions
1. Do I need to use special flour for pasta?
No special flour is needed, just make sure it is sifted and as fresh as possible.
2. How thin should I roll out the dough?
It depends on taste, but usually, the sheet should be thin enough, about 1-2 mm, to cook quickly and evenly.
3. Can I make noodles without eggs?
Yes, it is possible, but more water is needed, and the texture will be slightly different, a bit denser.
4. Why don't I add salt to the dough?
Salt is added only to the boiling water to avoid toughening the dough or making it too crumbly.
5. How long do they last if I let them dry?
If dried well on a towel, they can last even a few weeks in a cool, dry place.
Nutritional values
(Estimates for one serving from 500 g flour + 1 egg, without additives)
Calories: approx. 320-350 kcal / serving
Protein: 8-10 g
Carbohydrates: 65-70 g
Fats: 1-2 g
Values may vary depending on the type of flour, size of the egg, and how much water is used. Lastele have no added fats or additives.
Storage and reheating
Fresh noodles can be stored in the refrigerator, in a clean towel, for up to 1 day. For longer storage, they should be left to dry well and placed in a paper bag or box. If cooked, I do not recommend keeping them for more than a day, as they harden. When reheating, sprinkle with a little water and steam or quickly heat in a pan.
Quick info
Total time: approx. 1 hour
Preparation time: 40-50 minutes
Cooking time: 2-5 minutes
Servings: 3-4
Difficulty: easy to medium
Traditional recipe, suitable for lunch or dinner
Ingredients
500 g flour (I use sifted wheat flour)
1 egg
cold water, as needed (approximately, added gradually)
Preparation method
1. Sift the flour into a large bowl. The flour should be as fine and dry as possible.
2. Crack the egg and add it over the flour.
3. Add a little cold water and start mixing the ingredients with your hand or a sturdy spoon.
4. Continue to add water gradually, not all at once. Stop adding water when the dough becomes compact and elastic, slightly firm to the touch.
5. Knead for 5-10 minutes, until it no longer sticks to your fingers and binds well.
6. Sprinkle plenty of flour on the work surface and on the dough.
7. Roll out the dough with a rolling pin as thin as possible – the thickness is up to you, but generally, the sheet should not be too thick.
8. Cut the sheet into pieces if necessary, then pass it through the noodle machine or cut it manually. For lastele with wavy edges, I use the old cutter with 3 discs.
9. Sprinkle more flour to prevent sticking.
10. If I want to dry them, I place them on a clean cotton towel, spread out, until they become rigid. This time I boiled them directly, without drying.
11. When it's time to cook, I put a large pot of water to boil and add salt only to the water, not to the dough.
12. When the water boils, I add the lastele and stir them gently. They cook quickly, in 2-5 minutes, depending on thickness.
13. Drain and use them as preferred – usually, I make them with cabbage or cheese.
Why I make the recipe often
Homemade lastele have a different texture and taste than what I find in the store, especially if I use fresh flour. I can make them quickly and control exactly what I put in them. Nothing is left from one portion to the next.
Tips and variations
Tips
- Quality flour really matters; the fresher it is, the better the noodles turn out.
- Do not add salt to the dough, only to the boiling water.
- Sprinkle enough flour between sheets, otherwise, they will stick together.
- If you don't have a cutter for wavy edges, use a knife or noodle roller.
Substitutions
- The egg can be omitted for vegan versions, but then a little more water will be needed.
- For a softer dough, you can add a little more egg or water, but it must remain firm.
Variations
- They can be cut wider or thinner, according to preference.
- They can be left to dry and stored for later.
- They can be used directly in soups or with other dishes, not just with cabbage.
Serving ideas
- They can be served freshly boiled with sautéed cabbage or cheese.
- They are also good with sour cream or alongside stew.
- If you dry them, you can store and use them when you need homemade pasta quickly.
Frequently asked questions
1. Do I need to use special flour for pasta?
No special flour is needed, just make sure it is sifted and as fresh as possible.
2. How thin should I roll out the dough?
It depends on taste, but usually, the sheet should be thin enough, about 1-2 mm, to cook quickly and evenly.
3. Can I make noodles without eggs?
Yes, it is possible, but more water is needed, and the texture will be slightly different, a bit denser.
4. Why don't I add salt to the dough?
Salt is added only to the boiling water to avoid toughening the dough or making it too crumbly.
5. How long do they last if I let them dry?
If dried well on a towel, they can last even a few weeks in a cool, dry place.
Nutritional values
(Estimates for one serving from 500 g flour + 1 egg, without additives)
Calories: approx. 320-350 kcal / serving
Protein: 8-10 g
Carbohydrates: 65-70 g
Fats: 1-2 g
Values may vary depending on the type of flour, size of the egg, and how much water is used. Lastele have no added fats or additives.
Storage and reheating
Fresh noodles can be stored in the refrigerator, in a clean towel, for up to 1 day. For longer storage, they should be left to dry well and placed in a paper bag or box. If cooked, I do not recommend keeping them for more than a day, as they harden. When reheating, sprinkle with a little water and steam or quickly heat in a pan.