You can make fresh noodles without egg. I seem to remember that is how I made noodles for soup as a kid. Just be sure to knead well (the dough should not pull apart too easily if you're pulling off a walnut-sized bunch) before you roll out to cut. If you are putting in an acidic soup, the noodles will stay together. I don't remember ever boiling them like pasta in salt water, though. Today I had a whole wheat sourdough sponge rising and ready for the next stage (salt and extra flour), so I pinched 1/2 cup off it, rolled with white flour and salt and kneaded a bit before rolled out. It was good, came out a bit like boiled wonton noodles-- a bit cohesive but light and fluffy, springy. A little between flour noodles and egg noodles. I am not sure if it needs more time to cook than usual fresh noodles or not or what time is ideal.

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