Main Dishes · Pasta

Sourdough Egg Noodles

IMG_1148Ever since I brought back sourdough starter from our trip to Alaska this past summer, I have been trying to come up with creative uses for it. After finding this recipe on Pinterest, I immediately wanted to try it. I especially appreciated that the recipe could be used with the old, unfed starter that is normally thrown away.

I decided that the noodles would be a perfect in chicken noodle soup. When the weather starts to turn cold, I crave warm soups. Especially the kind with thick, homemade noodles. After preparing the soup, I let the noodles stew for a good 15 minutes. They ended up with a slight sourdough tang, and were 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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