Should noodles be cooked before adding to soup?
They do not have to be. Usually, when the soup is almost done cooking, I just toss them in. You might think about cooking them separately and adding noodles to each individual bowl before adding the soup if you are preparing a double batch of soup to serve later. This keeps the noodles from becoming too soft in the fridge.
Sometimes I’ll cook the store-bought pasta on its own and add it to the soup afterwards.
This is due to the fact that store-bought ones often absorb more liquid, thickening the soup. Additionally, if they are left in the soup and reheated later, they often become extremely mushy and soft.
Tips For Making Homemade Noodles:
- Although I prefer to use einkorn flour for this, you can use all-purpose instead.
- Don’t knead the dough too much. Work the dough just enough to bring it together and make it smooth. Overworking can cause the noodles to be tough.
- Allow the dough to rest 5-10 minutes before rolling out. For whatever reason, rolling out the dough is made simpler when it has rested.
- This dough can be prepared earlier in the day, sealed tightly, and stored in the refrigerator for a few hours.
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What kind of noodles are best for soup?
Although it really depends on your taste, it’s usually best to use pasta that doesn’t absorb a lot of liquid because that will result in mushy noodles.
The most popular option is usually egg noodles, which I especially enjoy using these homemade ones. Other good pasta options include elbow, orzo, fettuccine, and linguine.
If you want to make a gluten-free soup, you can also use gluten-free pasta.
