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No Chicken Noodle Soup

For this Rosh Hashanah - No Chicken Noodle Soup, made with handmade noodles plunged into our rich vegetable broth. See how we make the noodles below! 

a close up of a bowl of noodles with sauce


Makes  for 2-4 servings

500 grams of whole milk
3 eggs
200 grams of sifted flour
15 grams of melted butter
Herb mix of 5 grams of tarragon, 15 grams of chives, 10 grams of parsley, and 10 grams of salt

Suggested Equipment

   • knife or a pizza cutter
   • silicone baking tray
   • blender
   • cutting board


  1. Measure out all ingredients and set them aside.

    logo For best results, we recommend using kitchen scale to weigh ingredients instead of measuring with cups & spoons.

  2. Preheat the oven to 500F or 475F

  3. Mix all ingredients together in order in a blender

  4. Pour the mixture onto a silicone or parchment-lined baking sheet

  5. Bake for 3-4 minutes or until cooked

  6. Let cool for 10 minutes

  7. Peel mixture away from silicone onto a cutting board, roll and slice into noodles

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