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These sourdough egg noodles are simple and quick to make from scratch! They can be used right away or dried to use later as needed. Roll them out thinner for a chewy noodle perfect for adding to soups and broths or make them thicker for a delicious dumpling like texture!
Simple: No Noodle Making Experience Required
These sourdough egg noodles require almost zero skill- which makes them perfect for the beginner from-scratch cook! You can make them any shape, or size you prefer. Very little technique is required! Here are just a few things to know before getting started…
- You want a nice, thick dough that is easy to work with and not super sticky but that is sticky enough to roll easily. This might sound complicated but you will learn what I am talking about the more you make these sourdough egg noodles. Do not be concerned if you do not achieve the proper texture on your first try! Even if it is not quite right as long as you are able to roll the dough out they will taste just fine. You could say they are almost fail proof!
- Dough thinness matters. For a more noodley texture and look you will want to roll the dough as thin as you can possibly get it. This may require lots of flour on the rolling surface and the dough pin to keep things from sticking too much. Thinness matters especially if you are wanting to store extra noodles for later! They dry best when they are thin and may take a very long time to dry if they are not thin enough. If you find that they are too thin to work with and they begin to fall apart then they are too thin.
Want to make your own sourdough starter from scratch? Click to learn how!
Fermenting Sourdough Egg Noodles
One reason sourdough is always a healthier, better option is due to the fermentation process that most sourdough recipes require. The benefits of fermentation for your gut health are numerous! Some people who have a gluten intolerance or experience sensitivity may find that they can enjoy sourdough recipes even when they contain gluten. This is because the fermentation process in sourdough helps to “break-down” the gluten more than in traditional or yeast products.
Sourdough egg noodles do not require the fermentation step when making them for a quick, from-scratch dinner. Even unfermented from scratch food is always healthier than store-bought and processed ingredients! However, if you do have issues processing gluten, have stomach issues, or are diabetic I would highly recommend adding this step.
How to Add the Fermenting Step
- Adding the fermenting step is easy, it just adds more time- 8-12 hours to be exact.
- The best time do add the fermentation step is right after the dough has been mixed and shaped into a ball.
- Place the covered dough in the refrigerator for 8-12 hours.
- For timing purposes the best time to do this is right after making the dough in first thing in the morning (if you want them by dinner time) or right before bed so the noodle dough can ferment while you sleep.
Drying Sourdough Egg Noodles
Doubling this recipe will make you enough noodles to have store what you do not use for another meal! Drying these noodles is easy and fun! You can also improvise if you do not own a noodle drying wrack (I don’t!). Here’s how to dry your noodles…
- Follow the recipe instructions for rolling, shaping, and cutting the noodle dough. If you are planning to dry the noodles keep in mind you will want your the dough to be fairly thin so that is can dry all the way in through.
- Place cut noodles over a cutting board or sheet pan. Line with parchment to prevent sticking and extra mess.
- Allow to dry about 24 hours (or until fully dried; test by snapping in half) then store in a ziplock bag, mason jar, or other dry container.
- Keep in a cool, dry place and use as needed up to six months.
Looking for more from scratch recipes? Check out my list of 15 Favorite Real Food Dinner Recipes you can make quickly and easily!
Ingredients
The ingredients used in making these egg noodles are very simple! If you are new here, we prefer using only natural, real food ingredients in as many recipes we possibly can. This means having a great source for all your ingredients. We found this source over at Thrive Market! Our family has been using Thrive products for nearly three years now and we love their only organic, affordable products.
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Ingredients for Sourdough Egg Noodles
- 2 large eggs
- 1/4 cup starter (active or discard)
- 1/4 cup water
- 1 tsp salt
- 2-2 1/2 cups all-purpose flour
Sourdough Egg Noodles
Ingredients
- 2 large eggs
- ¼ cup sourdough starter
- ¼ cup warm water
- 1 tsp salt
- 2-2½ cups all-purpose flour
Instructions
- Add all the ingredients to a large bowl or bowl of your stand mixer. Add flour ½ cup at a time until the dough is firm but pliable for rolling out.
- Roll dough out on to a well-floured surface into a large rectangular shape. For thinner, flatter noodles roll dough out to about 1/8th an inch or less- SEE NOTE ONE for tips about thinness. Noodles that are not very thin will be more like dumplings after they have cooked. (They still taste great!)
- Using a pizza cutter, cut into long thin strips.
- To cook right away: Boil noodles in soup or boiling water about 8-10 minutes. To dry: Place noodles on drying wrack (or a flat surface) for about 24 hours or until noodles pass the snap test. SEE NOTE TWO.
Notes
Save the recipe for later!
