Comments on: Rustic Sourdough Noodles

By: Lesson #3: Sourdoughs

Lesson #3: Sourdoughs — Fri, 12 Aug 2011 20:02:52 +0000

[...] Rustic Sourdough Noodles [...]

By: Cheryl

Cheryl — Thu, 24 Mar 2011 03:50:36 +0000

I just tried these wonderful rustic noodles and my family was delighted with them. I am so impressed with how well they hold together, and how delicious they are!

Because a number of people had commented on the dryness of the dough I modified it to begin with. To the 6 egg yolks and 1 cup starter I added only 2 cups of sprouted flour (I was in a hurry so didn’t use fresh flour); it turned out to be just the right amount of flour – call it beginners luck! Of course I used extra flour for flouring my counter.

My experience has been that sprouted flour is a drier flour then fresh ground, so I took that into consideration. Anyway Jenny, thank you for this recipe, I can’t tell you how happy I am to have pasta back in my diet!

By: Yolanda

Yolanda — Wed, 23 Mar 2011 01:29:08 +0000

There can be a lot of difference in flours. If the dough is too dry, you might want to use less flour.

By: Homemade vs. Store-bought: Noodles | The Frugal Twosome

Homemade vs. Store-bought: Noodles | The Frugal Twosome — Sun, 20 Mar 2011 15:44:19 +0000

[...] made these sourdough noodles three or four times now and each time has been progressively, even exponentially, [...]

By: Ani

Ani — Fri, 28 Jan 2011 16:12:17 +0000

I’m having some trouble, too. I can’t get this to hold together it is so dry. Should I add some liquid? I just used most of my starter so I can’t abandon this to try another recipe.

By: Rabbit Recipe: Rabbit with Riesling and Winter Vegetables from Nourished Kitchen

Rabbit Recipe: Rabbit with Riesling and Winter Vegetables from Nourished Kitchen — Mon, 10 Jan 2011 03:08:21 +0000

[...] husband came home, after a long day in the powder, dinner was ready. I’d serve rabbit with sourdough noodles if it weren’t for a sad renewal in my reactivity toward gluten; instead, we ate it on its own [...]

By: ashley

ashley — Fri, 22 Oct 2010 04:16:50 +0000

drier than a desert. i had to add 1/4 extra starter, an extra egg yolk and when that didnt work i added about 1/3 cup of milk and it was still very very dry and crumbled. can i get a request for weights instead of volume because, i hate to say it but cup weights vary from cup to cup. were you using a liquid starter rather than a stiff starter? ostrich yolks, perhaps? lol

By: Lorna

Lorna — Tue, 05 Oct 2010 12:41:15 +0000

How long do you cook these? Do you only make as much as you will consume or are you able to store them uncooked?

By: Jenny

Jenny — Fri, 24 Sep 2010 01:47:17 +0000

Heather –
You’re going to fall in love. The pelmeni were so lovely! And they’re supposed to be a distant relative of the wonton / momo / insert favorite dumpling here. Planning to post Monday.

By: Heather

Heather — Fri, 24 Sep 2010 01:43:30 +0000

I have this recipe book for chinese dumplings and I was so disappointed and overwhelmed that the dough was not healthy. So I had kinda given up on the whole thing. Than I noticed your noodle recipe and I saw a spark of hope. We absolutley love dim sum and were going to miss it so much. Thank You. I can wait, I have been looking for awhile now. I will have to learn to substitute the ingredients inside, but that is alot easier than trying to figure out how to make the dough. Thank you Thank you!!

By: Jenny

Jenny — Thu, 23 Sep 2010 22:59:15 +0000

Heather –
I’ll be posting a recipe for pelmeni (a traditional Siberian dumpling) and if you hang on for a day or two, I’d recommend you use that dough.

By: Heather

Heather — Thu, 23 Sep 2010 22:57:22 +0000

Does anyone know if you could roll this recipe out and make chinese dumplings with this. I have been looking for a recipe to replace the dough recipe that they use traditionally.