These homemade noodles for soup are so easy, made with just four ingredients, and take only a few minutes to whip up; no pasta machine required. These noodles are the perfect addition to your favorite soup.
Since the winter days are definitely starting to dwindle down, Iโm trying to sneak in as many soups as possible until it either gets too hot, or the kids are just over it.
Also, I love making homemade noodles. It is one of those recipes that seems way more complicated than it actually is. And truly, there isnโt anything more comforting than homemade chicken noodle soup with handmade noodles.
These are light, fluffy, and filling. You can make them in just a few minutes with only four ingredients that you probably already have. This is also a recipe that is great if you are trying to save money on the ever increasing grocery budget.ย
Since you probably already have all of these ingredients in your pantry and fridge, you arenโt having to buy an extra box of pasta.
We almost always have an overabundance of milk and eggs here, since we have our own dairy cow and so many chickens they’re hard to keep track of at this point.
Literally, the only thing we have to buy is flour, which is super cheap, since I buy it in bulk and grind it myself.
Cheap and nourishing – two of my favorite things. These homemade noodles are also super versatile. Add them to soup, or serve them up with a creamy sauce and meatballs, a beef stroganoff, or someย creamy chicken and mushrooms.
Tips For Making Homemade Noodles:
- I like to make this out of einkorn flour, but you can also substitute all-purpose.
- Donโt knead the dough too much. Knead it just enough to come together and for the dough to be smooth. Overworking can cause the noodles to be tough.
- Allow the dough to rest 5-10 minutes before rolling out. For whatever reason, resting the dough makes it easier to roll out.
- You can prep this dough earlier in the day, cover it with a tight lid, and place in the fridge for a few hours.
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FAQ:
What kind of noodles are best for soup?
This is mostly up to your preference, but it is usually best to use a pasta that doesnโt absorb a lot of liquid – which then leads to a mushy noodle.
Egg noodles tend to be the top choice, and I love to use these homemade egg noodles. Other good pasta options include elbow, orzo, fettuccine, and linguine.ย
You can also use a gluten free pasta if you are wanting to make a gluten free soup.
Should noodles be cooked before adding to soup?
They do not have to be. Usually, I just add them right to the soup at the end of the cooking process. If you are making a double batch of soup to serve at a later time, you may consider cooking them separately and adding noodles to each individual bowl before adding the soup. This helps prevent the noodles from getting mushy in the refrigerator.
If Iโm using a store bought pasta to add to soup, sometimes I will cook them separately and add them later.
This is because store-bought ones tend to absorb more liquid, making the soup thicker. They also tend to get really soft and mushy if left in the soup and reheated for later.
Do homemade noodles need to dry?
Nope, they sure donโt. You can easily make them fresh and cook right away. You can also dry them to save for later.
Why are my homemade noodles tough?
This could be because there was too much flour added or the dough was kneaded for too long.
Ingredients:
Flour: Einkorn flour or all-purpose will work. I like to use einkorn whenever I canโt ferment the flour.
Milk: I prefer to use whole milk since it has more fat.
Eggs:ย Just good olโ large eggs will do. I love using pasture raised eggs. They are packed with more nutrients than conventionally raised eggs, and the yolks have a deep, golden orange color that gives the dough a beautiful yellow hue.
Salt: An easy thing to forget to add, but I promise adding just a touch of salt really brings out the flavor in this pasta. Without it, you will end up with some pretty dull tasting pasta.
Tools You May Need:
Large bowl
Measuring cups and spoons
Rolling pin
Pizza cutter
Grain mill (optional) – I love my new Mockmill. I also have this Nutrimill that is a more affordable option.
How To Make Homemade Noodles:
In a large bowl, add eggs, flour, milk, and salt.
Using your hands (alternatively, you could do this with a stand mixer), stir together the ingredients and knead for a few minutes until a ball forms and the dough becomes smooth and not lumpy.
This takes 2-3 minutes for einkorn and 8-10 minutes for all-purpose. If the dough is too sticky, add a tablespoon of flour at a time until it is no longer sticky.
*Sidenote: Einkorn doesnโt need to be kneaded like all-purpose. If you are using einkorn flour, just mix until it comes together. If using all-purpose, you will want to knead for almost 10 minutes for the gluten strands to develop properly.
Allow the dough to rest for 5-10 minutes uncovered. You donโt want to leave it too long or it will dry out. Alternatively, you could cover it and leave it in the fridge a few hours before rolling it out.
Using a rolling pin, roll out the dough to about 1/4 inch. Turn it frequently. If you have a stone countertop, you probably will not need to dust the countertops with flour. If you are using a different type of surface like a wood cutting board, dust with a little flour to help prevent sticking.
Take a pizza cutter and cut dough into the size and shape of noodles you would like – longer to make fettuccine type noodles, or smaller noodles for soup.
Cooking Fresh Pasta:
Add to salted boiling water or straight to soup and cook for 3-5 minutes, being careful not to overcook.
Storage:
Freeze: This recipe can easily be frozen by forming the dough as directed and freezing in an air-tight container. Allow to thaw before rolling and slicing.
You can also freeze by preparing the dough as directed, slicing up the noodles, then placing them in one layer of parchment paper, trying your best not to let the noodles touch.
Freeze for a few hours and then place in a storage bag to put back in the freezer for up to 3 months.
Fridge: Allow the noodles to dry for 1-2 hours. Place in an air-tight container in the fridge for up to 3 days.
Find More Delicious Comforting Recipes:
- Easy Zuppa Toscana Soup
- Beef Carnitas โ Instant Pot, Slow Cooker Or Oven
- Greek Chicken With Orzo Pasta
- Pork Steaks With Creamy Onion Gravy
- Butternut Squash Pasta Sauce
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Homemade Noodles For Soup
Ingredients
- 2 large eggs
- 2 cups all-purpose einkorn flour or regular flour
- 2 tablespoons milk
- 1 teaspoon salt
Instructions
- In a large bowl, add eggs, flour, milk, and salt.
- Using your hands (alternatively, you could do this with a stand mixer), stir together the ingredients and knead for a few minutes until a ball forms and the dough becomes smooth and not lumpy. This takes 2-3 minutes for einkorn and 8-10 minutes for all-purpose.
- Allow the dough to rest for 5-10 minutes uncovered.
- Lightly dust the work surface with flour. Using a rolling pin, roll out the dough to about 1/4 inch. Turn it frequently.
- Use a pizza cutter to slice the dough into the size and shape of noodles you would like.
- Once cut, you are ready to cook. Cook for 3-5 minutes. Taste to determine doneness.
Notes
- Einkorn doesnโt need to be kneaded like all-purpose. If you are using einkorn flour, just mix until it comes together. If using all-purpose, you will want to knead for almost 10 minutes for the gluten strands to develop properly.
- If the dough is too sticky, add a tablespoon of flour at a time until it is no longer sticky.
- If you have a stone countertop for rolling out, you probably will not need to dust the countertops with flour. If you are using a different type of surface like a wood cutting board, dust with a little flour to help prevent sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes like childhood!
Probably the best compliment one could give.
Can I add sourdough to this and then dry it ?
Yes. You can make a sourdough version of these noodles.
I’m having a baby in a few months and would love to preserve some homemade noodles for soups during postpartum. Is it best to freeze these or to set them out to dry and store in an air tight container?
That is really a personal preference on what you prefer. You can dry or freeze these noodles.
Hi! I love all your recipes and Iโm so thankful for you! I was wondering, if I wanted to make a long fermented sourdough version of this, would anything need to change? Or could I just add a cup or half a cup of starter and let it sit over night? Thank you for your input!
Thank you so much Courtney. I actually have a sourdough pasta recipe you could use: https://www.farmhouseonboone.com/homemade-sourdough-pasta Hope that helps!
Have you ever used fresh milled flour?
Also have you ever incorporated sourdough discard?
I would love to try this recipe with a take on those 2 things!
My noodles were tough. I either added to much flour while kneading or kneaded to long. Do you have any suggestions?
Mine were tough too. The instructions say to knead 8-10min if you’re using all purpose flour. Is that true even if using the stand mixer? I didn’t knead for this long because the dough came together and looked good after kneading just a few minutes with the stand mixer but they still turned out tough.
These are perfect every time.
Wonderful to hear!
2 eggs for 2 cups of flour and lil milk is very dry. Are you sure that’s rights?
What type of flour did you use? Einkorn flour absorbs less liquid that conventional wheat so it requires less liquid. But if you used, say all-purpose flour, you may need to adjust the recipe a bit.
So yummy!! Thanks Lisa!
Glad you enjoyed!
Can you dehydrate these and pack them for later?