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Noodles for soup
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How to Make Homemade Egg Noodles for Soup

Just two ingredients and a little effort are enough to conjure up delicious homemade soup noodles! These taste best with chicken or beef soup.
Course Soup
Cuisine Czech
Keyword Pasta recipes
Prep Time 20 minutes
Cook Time 2 minutes
Resting time 45 minutes
Total Time 1 hour 7 minutes
Servings 2 cups
Calories 206kcal

Ingredients

  • 1 egg
  • ¾ cup all-purpose flour (100 g) plus more for flouring

Instructions

  • Pour the flour into a bowl and make a well in the middle. Crack an egg into it. Gradually beat the egg and flour with a fork until a dough forms. Dump this and the remaining flour onto a floured surface and work it into a semi-stiff dough. If the dough sticks, dust it with a tablespoon of flour and work it into the dough.
  • Wrap the dough in cling film and leave it to rest for 15 minutes. Using a rolling pin, roll it out into a sheet of thin dough, aiming for a rectangle or square with as regular edges as possible. Expect this part to require a bit of physical work.
  • Now, let the dough sheet dry for about 30 minutes. If you let it dry longer, the over-dried dough would break when you cut the noodles. A well-dried dough is relatively elastic when folded, and it does not crack.
  • Cut the dough into strips about 2 inches (5 cm) wide. Cut off any irregular edges. Stack two strips on top of each other and cut into thin noodles. Noodles should be about as wide as a straw. 

Notes

  • The exact amount of flour always depends on the size of the egg. I spoon and - spread two tablespoons of flour on my work surface, and if the dough is sticky, I work it in until the dough is semi-solid.
  • Softer dough (with less flour) is simpler to roll out but sticks more. It would help if you sprinkled it with flour to prevent the dough strips from sticking together irrevocably when cutting the pasta.
  • No salt is added to homemade pasta. Noodles gain saltiness when cooked in salted water. If you salted the noodle dough and then stored the dried pasta out of it, know that salt attracts water. The noodles could become wet and then moldy.
  • How to cook fresh noodles: If you're going to use fresh noodles right away, always cook them before adding to the soup. Boil them separately in a pot of salted water for two minutes. Drain the noodles and rinse with cold water (photo 2). That way, you stop the cooking process, and the noodles stay al dente. Then put them in a bowl with hot soup when serving.
  • How to dry egg noodles: Dry the noodles for later use. Leave them in a warm, dry place. It takes about two days until thoroughly dried. Store them at room temperature in an airtight container to prevent moisture from getting to them. Well stored, they last six months or more. Cooking dry noodles takes more time than fresh ones. Boil them alone in salted water for five minutes. Then rinse them with cold water and add them to the soup.

Nutrition

Calories: 206kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 36mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Calcium: 21mg | Iron: 3mg