Sourdough Egg Noodles
A quick and easy sourdough egg noodle recipe for soups and broths. Make these noodles from scratch in less than fifteen minutes and add to your from-scratch dinner for a delicious real food experience! Double this recipe for a large batch of noodles to dry and use on the go!
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
NOTE ONE: If you want thin noodles to enjoy now or you are drying them for use later make sure they are rolled out as thin as possible but they should not be so thin that you are unable to transfer or pick up without them breaking. If they fall apart easily you have rolled the dough too thin and may need to start the rolling out process over again.
NOTE TWO: The snap test is as easy as it sounds. Simply snap the noodle in half and if it is completely dry all the way through you are good to go!
STORING DRY NOODLES: After the noodles have passed the snap test and are completely dry, store them in a plastic bag, mason jar, or air-tight container for up to six months in a cool, dry place or up to one year in the freezer.
COOKING WITH DRY NOODLES: Cook dry noodles in boiling water or add to boiling soup for 10-13 minutes or until noodles are completely soft in the center.