Egg and Soba Noodles

11 May 2022

Egg and Soba Noodles

While noodles and pasta are used synonymously, they are not quite the same. Pasta is made from durum wheat and water and formed into different shapes. Note that our definition is changing with a greater understanding of food allergies and intolerances as well as preferences of grain. Noodles are not connected with any single type of grain.

So, noodles use a finer type of flour while pasta needs a more dense or heavier flour for the weight. While it is common to add salt to your pasta mix, it is not required; noodles need the salt to allow the cook to work the dough for it to form gluten protein.

Noodles are relatively easy to make and less labor intensive when you can use a pasta machine, either manual or electric. However, there is no need for the machinery if you don’t mind wielding a rolling pin.

Egg Noodles


  • 2 cups all purpose or whole wheat flour
  • 3 egg yolks
  • 1 egg
  • 2 teaspoons salt
  • ¼ to ½ cup water


  • Form a well in the center of the flour and add the egg yolks, whole egg, and salt. Mix. Adding the water one tablespoon at a time until the dough is stiff but easy to roll.
  • Roll into paper thin rectangles on a well floured board. You may opt to divide the dough into quarters to work easier.
  • Fold over itself and cut into strips to the desired width.

Fresh noodles will cook quicker than dried, so be cautious. You can also allow them to dry and store covered.


  • Toss with 1/3 cup Italian salad dressing
  • ¼ cup slivered almonds browned in butter
  • ½ cup dry bread crumbs or croutons
  • Herbs like thyme, basil, parsley, chives
  • Onion and bell pepper
  • Poppy seeds

Soba Noodles


  • 2 cups stone-milled buckwheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup (6 ounces) water, filtered or mineral
  • Buckwheat starch or tapioca starch, for rolling the soba


  • Combine flours and water
  • Knead to a crumbly dough. Add water a tablespoon at a time until all the flour is integrated.
  • Knead on the counter or board until smooth. This will be a dense dough.
  • Form into a ball or disk and roll onto a board sprinkled with starch. Working from the center roll outward in long, even strokes until you have a rectangle.
  • Fold the dough to make it easy to cut into straight, thin noodles.
  • Cook the soba for 60 seconds in boiling water and then drain and rinse to remove any film.


  • Chopped scallions
  • Shredded nori
  • Fresh wasabi
  • Sesame seeds
  • Grated ginger
  • Grated daikon
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