March is national noodle month, so the Sunday Funday crew is kicking off the month with all things noodles!
Since I can never seem to find my favorite soup noodles locally anymore, I decided to try to make them myself. When I was still able to find them, I saw them marketed as either “Fine Egg Noodles” or “German Soup Noodles”.
Research led me to semolina flour, made of durum wheat, which yields structurally more sturdy noodles that hold up well to soups and casseroles. Semolina noodles also have that classic yellow color. However, I did find the dough much fussier to work with than a typical all purpose flour dough. I was glad I was planning to make short noodles in the first place as longer noodles would have been a bit infuriating.
Despite the fussiness, the noodles were delicious and did hold up well in soup, keeping an almost al dente texture rather than becoming mushy - even as leftovers!
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Semolina Soup Noodles
Recipe from Bob’s Red Mill
1 ½ cups semolina flour
2 tablespoons olive oil
2-3 tablespoons water
Place all ingredients in the bowl of a food processor fitted with the dough blade. Process until smooth, adding a bit more water if necessary.
Turn out onto the counter and knead a bit longer, until the dough is smooth and elastic. Wrap, and set aside for 30-60 minutes to allow the dough to rest.
Divide the dough into smaller balls. Roll the dough through a pasta roller, starting the widest setting and moving toward the thinnest setting. Finally, roll small, 2-3 inch sections through the thin cutter to make small soup noodles.
Noodles can be used right away or dried for future use.