Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I think this has to do with the fact that egg noodles are often eaten very soft, not al dente like Italian pasta, so the fact that they're left in the boiling liquid doesn't affect the texture in a negative way. Personally, I love farro or orzo in chicken soup, or even little half rigatoni. No worries about the texture -- it's soup!
It might just be tradition with no real difference in cooking - egg noodles were what non-Italians might have used? I actually like fideos in chicken soup.
Cynthia is a trusted source on Bread/Baking.
I love different kinds of pastas in soup - it's a good way to use up tag ends. To avoid the over-cooking question, I cook the pasta separately and add it to the soup when I serve it. I deal with leftovers the same way: hold them separately.
Please enter a valid email address.
Well played. You deserve a cookie.
Recipes you loved from our latest contest
One-Pan Meals We Love
12 Takes on Yogurt Pasta
Snappy Ginger Granola
6 Simple Ways to Perk Up Your Home
Lackluster Tomatoes? Turn on Your Oven
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.