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.
| rustic sourdough noodles | Print |
Recipe type: Entrée
Cuisine: American
Ingredients
- 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.
Is it correct to leave overnight on counter or must it be refrigerated due to egg yolks?
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.
There can be a lot of difference in flours. If the dough is too dry, you might want to use less flour.
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!
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!
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.
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
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.
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.
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!!
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.
How long do you cook these? Do you only make as much as you will consume or are you able to store them uncooked?
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
Hi Jenny,
Would it work to run this through a juicer that has a noodle making attachement for making noodles?
Thanks!
Tried it with just three whole eggs..low on eggs right now. .. turned out great. I was a bit hesitant at first because I make egg noodles often and I did not know how sticky this would turn out with the culture. I spread out a lot of flour on my workspace just in case, and ended up not needing as much as I thought. The taste was very similar to “regular” egg noodles with the added culture flavor. I hope to make some as Christmas gifts to my WAPF friends.
I know this post is old… but could you tell me if the sourdough starter is fresh (fed and bubbly) or dormant (in the fridge)? I would think you could use dormant starter but might need to let it set out a bit longer to culture???
It’s dormant as we don’t want our noodles to rise.
Is it possible to use the overnight sourdough technique as a starter ( known as no need bread ) that uses yeast or does this neutralise the phylates because of the freindly bacteria ?
Yes and yes!
This looks yummy! But I wonder, is there any danger with those raw egg yolks sitting in the ferment for 8+ hours at room temperatur?