Puffy Cloud Drop Noodles (No Roll Egg Noodle Dough)
I have said before that my family is not a big fan of soup. One way I get them to complain less is to serve it with a hefty carb. These noodles are one of my favorite things to add to soups. I especially like them with vegetable beef soup, but they are amazing with any broth-based soup.
These noodles are kind of a cross between a noodle and a dumpling. They do not have baking powder or baking soda so they do not get fluffy like a dumpling. You don’t have to roll or cut the dough so they are easier to make than homemade noodles or pasta. They are called drop noodles because you drop them into boiling water free-form. They make irregular and craggy-shaped noodles that are totally irresistible.
The noodles use a few pantry basics and only take a few minutes to prepare. Flour, eggs, and a little bit of salt are mixed together and dropped into heavily salted boiling water. They will get a little bit puffy from the eggs as they cook. They have an amazing chewy texture. I call them Puffy Cloud Noodles because they look a little like white puffy clouds. Each one will be a little different in shape. They have lots of craggy surfaces to cling to the soup.
You can boil them in broth or salted water. I highly recommend boiling them separately from the soup. They absorb a lot of liquid and can make a soup dry if you cook them in the soup. Instead, boil the noodles separately from the soup and add them when serving.
If you have leftovers, I recommend storing the puffy cloud noodles separately from the soup. As they sit in the refrigerator, they will continue to absorb liquid and when you reheat the soup, there will be little to no liquid if you store the noodles in the same container as the soup.
- 2 Quarts Water
- 1 Cup All-Purpose Flour
- 1/4 teaspoon Salt plus 1 Tablespoon Salt, divided
- 2 Eggs
- Bring two quarts of water to boil in a large (3 Qt) saucepan.
- In a medium bowl, mix flour, eggs, and 1/4 teaspoon table salt into a stiff dough.
- Once the water is boiling, add One Tablespoon salt to the water and stir to combine.
- Using two forks, drop the dough into the salted and boiling water in mounds that are about 1 Tablespoon each. The dough will sink to the bottom of the pot and as it cooks will begin to float.
- Cook the noodles in the boiling water for three to four minutes. They are done when the inside of the noodle is dry and not doughy.
- Remove the noodles from the boiling water with a slotted spoon and serve in your favorite soup.
It is important to have well-salted water for boiling the noodles. You can boil the noodles in broth if you prefer. I do not recommend cooking the noodles in the soup broth. It is best to cook them separately as they absorb a great amount of liquid.
If there are leftovers I recommend storing the noodles and soup separately in the refrigerator. The noodles will continue to absorb liquid and if they are stored together the soup will be very dry when you reheat it.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 74mgSodium: 1419mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 5g
Nutrition information is provided as a courtesy and may not be completely accurate.
Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.