One search continually brings viewers to this blog: the search for a sourdough noodle recipe. Perhaps they’re curious about flavor, or about reducing phytates in their grains or just want to try their hands at one more new thing in the kitchen, but my blog–until now–always left them wanting for I never posted the sourdough noodle recipe until now.
I like my noodles rustic. Thick. Chewy. Hand-cut. If you’ve more refined tastes, you can always use a pasta machine.
To make Rustic Soudough Noodles, you’ll need:
- 1 Cup Sourdough Starter
- 3 Cups of Organic, Whole-grain Flour (I used freshly milled spelt flour.)
- 6 Egg Yolks
Instructions:
- Pour one cup of sourdough starter into your mixing bowl. This is a good opportunity to use up that cup or so of starter you toss out when you add more flour and water.
- Add the flour to your starter.
- Add the egg yolks too. The mix the ingredients together until it forms a ball.
- A ball that looks like this! Now leave it to soak overnight so antinutrients like phytates can be neutralized or–at the very least-mitigated.
- Now dump the ball onto a floured counter top and pat it down.
- Roll it out very, very thin.
- Trim up the edges so you have a nice thin rectangle.
- Slice the noodles in whatever shapes please you.
- And they’re finished. Like that. Now you can either leave them on the counter to dry. Or boil them immediately to serve them with dinner.
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Is it correct to leave overnight on counter or must it be refrigerated due to egg yolks?
Have you tried this using Sprouted Wheat Flour or Sprouted Spelt Flour? Would it work using a 1-to-1 exchange?
I actually haven’t tried this with sprouted grain flours as I haven’t made them for some time, but I would guess that a 1:1 exchange would work beautifully as that’s what I use for other recipes. Let me know how it works out!
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I’m so glad I found this recipe! I thought I was going to have to give up pasta in order to be nourishing. Now I need to get a sourdough starter started.
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Can you use whole egg, not just the yolk? Also, if you used a sprouted flour, would it still need to soak overnight since the sprouting is supposed to have broken down the phytic acid? Have you tried any doughs made from legume flour? I have a flour mill and can grind most anything with it. If you have any recipes for that, could you post them? Thank you.
You can definitely use the whole egg, but keep in mind you’ll need to decrease the other liquids. Also, you wouldn’t need to soak the flour if you’re using sprouted flour; however, I like the extra flavorful nuances you get from souring the grain.
Regarding legume flour, we don’t really use it. I don’t care for it and we rarely eat legumes. But let me know if you come across something tasty, because I could definitely be persuaded.
Thanks for the nice recipe, I just wonder what it is like to make sourdough noodle instead of sourdough bread ..
Hi turiya – I hope you like it. It’s nice change of pace from sourdough bread.
On step 4, what is the dough soaked in overnight?
Many thanks for sharing that!
I tried to make noodles with sourdough, salt, water and flour, without eggs.
I’m glad to see that it works.
To turiya: sourdough permit to have more digestible flour, to avoid problems with calcium digestion ( http://capegooseberry.blogspot.com/2006/01/buttery-sourdough-noodles.html )
ok, did I miss something? I tried to make this and while the noodles did eventually turn out somewhat and tasted great, the dough was really dry. I see in one of the above comments that if you use the whole egg you have to reduce the ‘other liquids’ (oh and what is it ‘soaking in’ over night?) I am only seeing starter, egg yolk and flour. Where is the other liquid? Help! I really want to get some sourdough noodles made up but my dough is just not right. thanks!
Carol -
The dough for sourdough noodles should be pretty stiff, that keeps it from falling apart when boiled. If you use the whole egg, you should reduce the amount of sourdough starter you use. Also, soaking means that you need to leave the dough, covered, in a warm place in your kitchen overnight. Doing so improves the digestibility of the noodles and, I think, the flavor too.
Hope that helps -
Jenny
Hi Lucy! Yes, the recipe is correct: leave the mixture containing egg yolks out on the counter overnight. Provided that your eggs are from healthy, pastured chickens and you cook the noodles thoroughly, this shouldn’t pose a problem for most people. It hasn’t for us.