Noodles For Soup

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.

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 38.8

Dietary: Vegetarian

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

2 Eggs
1/2 teaspoon Salt
1 cup All-purpose flour

Directions

1
In a medium bowl, beat the eggs and salt together until well combined.
2
Gradually add the flour, mixing with a fork or your hands until a shaggy dough forms.
3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4
Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
5
On a floured surface, roll the dough out as thin as possible using a rolling pin.
6
Lightly dust the rolled dough with flour, fold it loosely like an accordion, and cut into narrow strips using a sharp knife.
7
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.

Keywords: noodles, homemade, egg noodles, pasta, soup, dough, hand-rolled, comfort food, easy, from scratch

Read it online: https://www.chefs-mate.com/recipe/noodles-for-soup/