Ashkenazi, Passover, Soup

Passover Potato Starch Noodles

Passover potato starch noodle illustration: dried pasta coils against white backdrop

With all that heavy matzoh at the Passover seder, it’s nice to think of lightening things up by using something other than matzoh balls in the chicken soup. To that end, here’s a recipe for soup noodles made with potato starch instead of flour. The method couldn’t be simpler: you make a batter, cook it up like crepes, roll them up, and slice them to the desired width. Enjoy!

Passover Potato Starch Noodles

Makes 5 dozen noodles


  • 6 eggs, beaten
  • 1⁄2 cup room temperature water
  • 1⁄4 cup potato starch
  • salt
  • oil for greasing the pan


  1. Pour water into potato starch, mixing with a fork
  2. Slowly add starch mixture to beaten eggs, mix until smooth
  3. Add salt to taste.
  4. Heat small nonstick skillet on medium heat
  5. Wipe skillet with paper towel dampened with oil
  6. Ladle a small amount of batter into the hot pan and immediately swirl pan to coat with batter, pouring any excess batter back into mixing bowl
  7. When crepe is set, flip and then turn out onto plate
  8. Roll crepe tightly and slice into 1/4 inch circles, or whatever size you prefer
  9. Leave noodles coiled
  10. Continue to cook batter, rolling and cutting crepes into noodles
  11. Store in air-tight container in refrigerator up to two days before using
  12. Serve in chicken soup