Place the beans in a large bowl or other container, cover with water, and let soak overnight. Drain the beans and rinse thoroughly.

Make the noodles: Place the flour, water, egg, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on the lowest speed for 4 to 6 minutes, until the dough forms a single mass that begins to pull away from the sides of the bowl. (If your mixer can’t handle the density of the dough, slowly add a little more water to increase the hydration.) Turn the dough out onto a counter dusted with flour and knead by hand, rotating the dough 90 degrees with each knead, for an additional 4 to 6 minutes, for a total of 10 minutes. 

Form the dough into a ball and wrap in plastic wrap or store in an airtight plastic bag. Refrigerate for at least 3 hours or up to 3 days.

Remove the dough from the refrigerator and cut into four equal pieces. Wrap up the other three pieces to keep them from drying out while working. Lightly flour the dough and flatten a little with your fingers. Using a pasta sheeter, pass each dough portion through the sheeter one time on the widest setting. Fold the edges of the dough inward to form a rectangle, then flip the dough over and pass through the sheeter on the widest setting one more time. Keep passing the dough through the sheeter, progressively narrowing the settings, until you have a long, very thin strip of dough about 1/16-inch thick. If at any point the dough gets sticky, lightly flour each side. Alternatively, roll out the dough on a smooth, lightly floured surface with a rolling pin until 1⁄16 inch thick.

Lay the sheet of dough out on a floured flat surface. Using a pizza cutter or sharp knife, cut the dough into ½-inch-wide strips. The shape should be rustic, so they don’t need to be perfectly even. Repeat the entire process with the remaining three portions of dough. The noodles can be rolled and cut up to 2 days in advance. Lightly coat them with flour and store in small, loosely packed bundles inside of an airtight container in the refrigerator.

Make the soup: Preheat the oven to 325°F. In a large bowl, add the beans and baking soda and toss to coat. Evenly spread the beans on a sheet pan and bake for 8 minutes.

In a large pot over high heat, add the water and the baked beans. Bring the water to a boil, then decrease the heat to a simmer. Simmer uncovered, skimming off any foam that builds up on the surface with a spoon, for about 30 minutes, until the beans are tender but not falling apart. Remove from the heat and let the beans rest in the liquid for 5 minutes.

In a large stockpot over high heat, add the stock and salt and bring to a boil, then decrease the heat to a simmer. Drain the cooked garbanzo beans and add them to the pot along with the cabbage and carrots and cook for 10 minutes. Add the spinach and wilt for 1 to 2 minutes, then add the noodles, turmeric, and pepper. Cook for 3 to 5 minutes, until the noodles are cooked through. Serve immediately in individual bowls.