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Homemade Noodles for Soup

Author
Cookinero 3 Nov 2025
2860
Homemade Noodles for Soup

A special recipe for those who want to achieve the most authentic taste. Here's a hint: homemade noodles are made from three ingredients that you definitely don't have to go to the store for. These are chicken eggs, wheat flour, and water. Make your own homemade noodles and use them to create a delicious and nutritious dish with your favorite ingredients.

How to cook Homemade Noodles for Soup

Step 1

Homemade Noodles for Soup

Pour the egg and water into the well in the flour. Knead the dough with your hands for about 20 minutes (during this time it should become homogeneous and smooth).

Step 2

Homemade Noodles for Soup

Wrap the dough in cling film and refrigerate overnight.

Step 3

Homemade Noodles for Soup

Roll out the dough into a thin layer and cut into noodles.

Homemade Noodles for Soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the egg with an additional 3 tablespoons of water to bind the dough. The texture might be slightly less elastic, but it will still work well for homemade noodles.
Once cooked, the noodles are best enjoyed immediately. However, you can store the uncooked, cut noodles on a floured baking sheet, covered, in the fridge for up to 24 hours. For longer storage, freeze them on a baking sheet until solid, then transfer to a container for up to 3 months.
Yes, but it requires a gluten-free all-purpose flour blend that includes a binder like xanthan gum. Keep in mind the texture and elasticity will be different from traditional wheat-based noodles.
Cook them in a large pot of generously salted, boiling water. Use a generous amount of water to give them space. Stir gently immediately after adding them to the water. Once cooked, drain immediately and toss with a little oil if you're not serving them right away in soup.
Absolutely! Use the dough hook attachment on a low speed. Combine the ingredients until a shaggy dough forms, then increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. This can save a lot of arm work!
Yes, you can freeze it. After kneading, wrap the dough tightly in plastic wrap (or in an airtight container) and freeze for up to 3 months. Thaw in the refrigerator before attempting to roll it out. You can also freeze the noodles after cutting them; freeze them on a baking sheet first, then transfer to a container.

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