Make Amy Rosen's herb-filled lokshen to add to your chicken soup this Passover

These simple egg noodles can be made in advance — but watch how quickly they come together.

These simple egg noodles can be made in advance — but watch how quickly they come together

three images side by side. left to right: a closeup on a plate of noodles, a woman standing at her kitchen counter smiling at the camera, a closeup on a bowl of noodle soup

Amy Rosen invited us into her kitchen to show us how to make her herb-filled version of lokshen for Passover. Make them a few days ahead or a few hours before ladling your hot chicken soup overtop. Watch the video below and scroll down for her full recipe. 

Herb-filled Lokshen — Passover Soup Noodles 

By Amy Rosen 

While wandering the desert for 40 years, the ancient Israelites made a special flatbread over open fires — no time to let dough rise while on the run from Pharaoh — and that’s why we eat matzo during the holiday. But with eight days of Passover, sometimes all of that matzo can be a bit much. That's where lokshen (a Yiddish word meaning noodles) come in handy. These easy, homemade egg noodles are a special treat for Ashkenazi Jews during the holiday, plus they happen to be gluten-free.

Note: Noodles can be made up to three days in advance and stored in an airtight container in the fridge.


  • 6 room-temperature eggs, beaten
  • ½ cup water, room temperature
  • ½ tsp sea salt
  • ½ cup potato starch
  • 1 tbsp minced parsley and/or dill (optional)


Crack six eggs into a medium bowl, add water, salt and sift in potato starch. Whisk to combine, then add minced parsley and/or dill. 

Heat a small non-stick pan over medium-low heat. Using a ¼ cup measuring cup, add egg batter to the hot pan and roll around until evenly coated. Return to heat and cook until the top is dry, about 30 seconds to a minute. Roll the crepe to form a "cigar" using a small rubber spatula. Slice it into ¼-inch sections. Once you unroll them you’ve got noodles. 

Repeat with the remaining egg batter until all batter is used. Stir the batter before each crepe to keep the potato starch from settling. There should be enough batter to make about 10 crepes and a big plateful of noodles.

To serve, add lokshen to bowls and ladle chicken soup over. 

Serves 6–8.

Amy Rosen is an award-winning journalist, magazine editor and author of seven fine cookbooks, including “Canada’s Best New Cookbook” (IndigoPress, 2022). As a TV presenter, Amy demonstrates recipes on Cityline and offers friendly critiques as a Food Network judge. She is also the CEO of Rosen’s Cinnamon Buns, makers of bake-your-own cinnamon buns and spreads. Follow Amy on Twitter and on Instagram @AmyRRosen.

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