Homemade Noodles For Soup

This homemade noodle recipe transforms any ordinary soup into a comforting, rustic meal that tastes like it came straight from grandma's kitchen. The tender, perfectly chewy noodles elevate even the simplest broth, creating a satisfying meal that feels like culinary magic despite requiring just four basic ingredients.

I first made these noodles during a snowstorm when we couldn't get to the store, and my family was amazed at how much better our chicken soup tasted with these tender, fresh noodles. Now my children help roll and cut them, turning soup night into a cherished family activity.

Ingredients

• Eggs: Provide structure and richness to the noodles, giving them that classic golden color and tender texture
• All-purpose flour or einkorn flour: Forms the base of the dough; look for unbleached flour for best flavor
• Milk: Adds just enough moisture and tenderness to create the perfect texture; use whole milk if possible
• Salt: Enhances all the flavors and creates the proper consistency for perfect noodles; use kosher salt for best results

Step-by-Step Instructions

Combine ingredients:

In a large bowl, place your eggs, flour, milk, and salt together. The order doesn't matter much, but having the eggs on the bottom makes initial mixing easier. The ingredients will seem disconnected at first, but will gradually come together.

Knead the dough:

Using your hands, work the ingredients until they form a cohesive mass, then continue kneading until smooth. For einkorn flour, this takes just 2-3 minutes until the dough feels silky. With all-purpose flour, you'll need 8-10 minutes to develop the gluten properly, resulting in a smooth, elastic dough that springs back when poked.

Rest the dough:

Allow the dough to rest uncovered for 5-10 minutes. This relaxes the gluten strands, making the dough easier to roll out and resulting in more tender noodles. You'll notice the texture becomes more pliable after resting.

Roll out the dough:

Lightly dust your work surface with flour if needed. Using a rolling pin, roll the dough to approximately 1/4 inch thickness, turning frequently to maintain an even thickness and prevent sticking. Work from the center outward in all directions for the most even results.

Cut the noodles:

Using a pizza cutter, slice the dough into your desired noodle shape. For traditional soup noodles, cut them about 1/4 inch wide and 2 inches long, but feel free to adjust based on your preference or the type of soup. The thickness determines cooking time, so keep them consistent.

Cook the noodles:

Add the fresh noodles directly to simmering soup or boiling water. They cook quickly, typically in 3-5 minutes. Taste one to check doneness; they should be tender but still have a slight chew. Unlike dried pasta, these won't have a distinct al dente stage.

Einkorn flour creates my favorite version of these noodles with its naturally nutty, complex flavor. I discovered it after my daughter developed a slight sensitivity to modern wheat. The first time I served einkorn noodles in our family chicken soup, my husband immediately noticed the difference, saying they reminded him of the noodles his grandmother made on their Nebraska farm.

Storing Homemade Noodles

Fresh noodles can be stored in three ways, depending on your timeline. For immediate use, simply cook them right after cutting. For later same-day use, allow the cut noodles to dry on the counter for a few hours, lightly dusted with flour to prevent sticking. They'll develop a slightly firmer texture that holds up beautifully in soup. For long-term storage, freeze uncooked noodles on a parchment-lined baking sheet until solid, then transfer to freezer bags. These will keep for up to three months and can be added directly to simmering soup without thawing.

Flour Variations

While this recipe works beautifully with all-purpose or einkorn flour, you can experiment with other options. Whole wheat flour creates hearty, rustic noodles perfect for beef-based soups, though you might need an extra tablespoon of milk due to higher absorption. For gluten-free noodles, a cup-for-cup gluten-free flour blend works, but add 1/4 teaspoon of xanthan gum if your blend doesn't include it. The texture will be slightly different but still delicious. Italian "00" flour creates silkier, more delicate noodles ideal for lighter chicken or vegetable broths.

Perfect Soup Pairings

These rustic homemade noodles shine in classic chicken noodle soup, but their versatility extends much further. They add wonderful texture to beef and vegetable soup, turning it into a complete meal. For something different, try them in a creamy mushroom soup, where they absorb the rich flavors beautifully. In summer months, I even add them to cold soups after cooling completely for a unique twist. The slightly chewy texture and fresh flavor elevate any broth-based dish, transforming simple ingredients into something special.

Frequently Asked Questions

→ Can I use a different type of flour?

Yes, you can use a variety of flours, but the recipe is written for all-purpose or einkorn flour. If using other flours, textures and kneading time may vary.

→ Do I need a pasta machine to make these noodles?

No pasta machine is required! These noodles are rolled out with a rolling pin and cut with a pizza cutter for simplicity.

→ How do I know when the noodles are cooked?

The noodles typically cook in 3-5 minutes. To check doneness, simply taste one to ensure it has the desired texture.

→ What soups pair best with these noodles?

These noodles work wonderfully in chicken broth, vegetable soups, or any clear broth-based dishes that benefit from hearty, homemade noodles.

→ Can I make the noodles in advance?

Yes, you can prepare the dough and cut the noodles in advance. Store them in an airtight container in the fridge or freeze them for later use.