Main Dishes · Pasta

Sourdough Egg Noodles


I bought sourdough starter during our trip to Alaska this summer, and I’ve been trying to come up with creative uses for it ever since.  As with many interesting new recipes, I found this one on Pinterest. I appreciate that the recipe uses the old, unfed starter that is normally thrown away.

I like to roll the noodles thick, making them perfect for chicken noodle soup. After preparing the soup, I let the noodles stew for a good 15 minutes or so. They have a slight sourdough tang, and end up delightfully chewy.



1 cup unfed sourdough starter
3 cups flour
6 egg yolks


1. Pour the sourdough starter into a mixing bowl. Add flour and egg yolks, and mix thoroughly with a fork until the mixture forms a ball. Cover and refrigerate for 8 hours or overnight.

2. Tear a small piece of dough from the ball. Roughly flatten with hand, coating with a generous amount of flour. Pass flattened dough through a pasta machine at the widest setting. Fold dough in half and pass through pasta machine again. Reducing the width of the pasta machine each time, continue passing dough through, making sure it is always well floured. When desired thickness is achieved, lay dough aside on flattened surface.

3. Piece by piece, flatten remaining dough, then cut each piece to desired width with pasta machine. Generously flour noodles to prevent them from sticking to one another, then leave noodles on the counter to dry, or boil immediately.

(Recipe Adapted From: Cultures for Health)



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