Here’s a recipe for homemade noodles that you can use for chicken noodle soup or a less familiar soup like ash reshteh, which is a springtime soup with a lot of leafy greens that celebrates the Persian New Year. This noodle dough will work for lasagna too, but you’ll want to double the ingredients to make enough for four layers in a 9×13 inch pan.
Homemade noodles, greens, beans and lentils
With the recipe below (300 grams or 2 1/3 cups of flour), you’ll have enough noodles for a large batch of soup, about 4 quarts or 8-10 servings. You can scale the recipe as needed and we’ve included instructions on how to store extra uncooked noodles. The dough development approach in this recipe, as well as the idea to use rice flour between layers of dough when cutting noodles, comes from this Persian noodle recipe. It doesn’t use egg in the dough because the noodle is supposed to be soft, but I prefer a slightly chewier noodle so I use egg and water in the dough. You’ll find both options in the recipe below.
If you’d like to use whole wheat or high extraction flours instead of white all purpose flour, you’ll likely need more liquid. This should be added slowly as the ideal dough texture is hydrated just enough to knead without it “cracking.” See the video below and photo gallery after the recipe for the target dough texture and for how to roll out and cut the dough.
Take your soup and lasagna to another level with fresh, tasty homemade noodles. This recipe is simple and can be scaled for more or less servings (double it for a 9×13″ pan of lasagna) and you can try different flours for enhanced flavor, nutrition and texture.
Ingredients
By Weight
- 300 grams all purpose flour *
- 150-180 grams water OR 100-130 grams water + 1 egg
- 6 grams salt
By Volume
- 2 1/3 cups all purpose flour *
- scant 2/3 to 3/4 cup water only OR scant 1/2 cup to heaping 1/2 cup water + 1 egg
- 1 tsp salt
Baker’s Percentage
Instructions
- Prep a large baking sheet or large cutting board with a dusting of rice flour. Semolina, all purpose flour or other flours are fine too.
- The target dough consistency for pasta is as low hydration as possible without having dry bits or “cracking” at the end of the kneading process. By cracking I mean breaks in the dough’s surface that reveal dry flour.
- Add the ingredients to a bowl, holding back some of the water. Mix the dough with a Danish dough whisk or spatula until the liquid is distributed, then switch to kneading the dough in the bowl until all the dry bits are incorporated. (You can use a stand mixer or food processor but check on the dough texture regularly.)
- Transfer the dough to a clean work surface and knead it for 1-2 minutes. Cover or bag the dough and let it rest 10 minutes. Knead the dough again for 1-2 minutes and add a small amount of water if isn’t supple. Cover or bag the dough a second time and let it rest 10 minutes. Knead again just a few times to confirm smoothness, cover or bag the dough and let it rest 30-60 minutes.
- Unless you have a very large work surface (minimum of 24×24 inches), divide the dough in two for rolling out in batches.
- With a rolling pin, roll out the dough to 2-3 mm thickness.
- Cut the sheet of dough into strips that are 3-5 inches wide; this will be the length of your noodles.
- Dust the strips of dough with rice flour on both sides, stack them and cut the noodles with a sharp knife. When deciding on thickness, note that they will expand when cooking by about 150%.
- Lift and separate the noodles as you lay them on your floured baking sheet.
- Repeat the rolling and cutting of the second half of the dough.
- When all the noodles are on the baking sheet, dust with more flour and lift and toss them to ensure they don’t stick to one another.
- Add the noodles to your soup at the end of the cooking process. They will only need 3-5 minutes to fully cook. You should test one to be sure it’s fully cooked and not doughy still.
- If you have unused noodles, you can leave them on the baking sheet to dry for a few hours, then transfer them to an airtight container and refrigerate. Use within three days. You can also freeze uncooked noodles on a floured baking sheet (try to separate them as much as possible), then transfer them to a sealed container or bag. Use within three months.
Notes
* You can use different flours (whole grain, high extraction) and different wheat varieties (e.g. durum, spelt, hard white spring wheat) for your noodles. In most substitutions, you will need more water to hydrate the dough. The flour used in this recipe is Breadtopia’s organic all purpose flour, which has 10-10.5% protein. Flours with more protein or more bran and germ tend to be more absorbent. Any einkorn flour and white spelt are likely to be less absorbent.
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