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To a small bowl or a stand mixer, add the ingredients: sourdough discard, eggs, olive oil, salt and flour.
Knead the dough together using your hands or a mixer. Knead until combined and fairly smooth, about 2 minutes.
Set the dough aside to rest for about 15-20 minutes. This relaxes the gluten and makes it easier for you to roll out.
Roll out dough into a 15 by 15 square, about ¼ inch thick. If you want thinner noodles, roll the dough into a larger shape.
Use a pizza slicer to cut dough into strips of noodles. Cut horizontally to make smaller noodles.
Add noodles directly to soup and cook for about 3-5 minutes before serving.
Noodles can also be cooked in salted, boiling water for 3-5 minutes. Serve immediately.