Here\u2019s a recipe for homemade noodles that you can use for chicken noodle soup or a less familiar soup like ash reshteh<\/a>, 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\u2019ll want to double the ingredients to make enough for four layers in a 9\u00d713 inch pan.<\/p>\n Homemade noodles, greens, beans and lentils<\/p>\n<\/div>\n With the recipe below (300 grams or 2 1\/3 cups of flour), you\u2019ll 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\u2019ve 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<\/a>. It doesn\u2019t 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\u2019ll find both options in the recipe below.<\/p>\n If you\u2019d like to use whole wheat or high extraction flours instead of white all purpose flour, you\u2019ll likely need more liquid. This should be added slowly as the ideal dough texture is hydrated just enough to knead without it \u201ccracking.\u201d 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.<\/p>\n![\"\"](\"https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/03\/20250319_114711-EDIT1-Copy.jpg\")
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