Noodles For Soup
Description
These homemade egg noodles offer a superior texture and flavor compared to dried store-bought varieties. Made with just eggs, salt, and flour, they cook quickly and absorb the rich flavors of any soup base. The dough is simple to prepare, requiring only a brief rest to relax the gluten before rolling. These noodles are incredibly versatile, pairing beautifully with chicken broth, vegetable stock, or hearty meat-based soups. They provide a comforting, home-style element to your meal, elevating simple broths into a satisfying dish. Ideal for weekend cooking or when you want to add a personal touch to a weeknight dinner, these noodles are a staple skill for any home cook.Ingredients
Directions
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In a medium bowl, beat the eggs and salt together until well combined.
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Gradually add the flour, mixing with a fork or your hands until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
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Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
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On a floured surface, roll the dough out as thin as possible using a rolling pin.
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Lightly dust the rolled dough with flour, fold it loosely like an accordion, and cut into narrow strips using a sharp knife.
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Unfold the strips and toss gently to separate. Boil in salted water for 2-4 minutes until tender, then drain and serve.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 38.8kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.8g4%
- Cholesterol 93.2mg32%
- Sodium 2468.5mg103%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Fresh noodles can be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, lay them out on a baking sheet to dry completely, then freeze in a bag.
Substitutions: For a vegan version, substitute the eggs with 2 tablespoons of water and 1 tablespoon of oil, though the texture will be slightly chewier.
Tip: If the dough is too sticky, add more flour one tablespoon at a time. If it cracks while rolling, it needs more moisture; add a few drops of water.
Cooking: Cook the noodles directly in your soup broth for the last 2-3 minutes of simmering to allow them to absorb flavor.
