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, I’m 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 isn’t 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.
Since you probably already have all of these ingredients in your pantry and fridge, you aren’t 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 some 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.
- Don’t 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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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 doesn’t 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.
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 I’m 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 don’t. 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.
Flour: Einkorn flour or all-purpose will work. I like to use einkorn whenever I can’t ferment the flour.
Milk: I prefer to use whole milk since it has more fat.
Eggs: Just good ol’ 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:
Measuring cups and spoons
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 doesn’t 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 don’t 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.
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 – 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.
- 2 eggs
- 2 cups all-purpose einkorn flour or regular flour
- 2 tablespoons milk
- 1 teaspoon salt
- 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.
Einkorn doesn’t 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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 285mgCarbohydrates: 34gFiber: 4gSugar: 0gProtein: 7g