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    » Home » Recipes » Sourdough Recipes » Rustic Sourdough Noodles

    Rustic Sourdough Noodles

    Posted: Feb 16, 2008 · Updated: May 4, 2022 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    sourdough noodles with herbs drying on a rack

    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.

    Rate this Recipe
    4.5 from 2 votes
    8 servings

    Rustic Sourdough Noodles

    These rustic noodles, all thick and chewy and rich with sourdough flavor, are excellent when you serve them with brown butter and fresh herbs.  It's also a great way to use up extra sourdough starter.
    Prep Time30 mins
    Total Time30 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • ¾ cup sourdough starter
    • 3 cups all-purpose einkorn flour
    • 4 egg yolks

    Instructions

    • Pour one cup of sourdough starter into your mixing bowl, and then add the flour and egg yolks.  Mix the ingredients together until it forms a ball.
    • Place the ball on a floured work surface, pat it into a rectangle, and then roll it flat to a thickness of 1/16 of an inch.  Cut noodles to your desired shape. Allow them to dry on the counter or boil them for right away.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    Try these sourdough recipes next

    • Bread Kvass
    • Sourdough Bagels
    • Easy Sourdough Starter
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    « Herbed Buttermilk Mashed Potatoes
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    Reader Interactions

    Comments

    1. Nicole says

      March 10, 2021 at 8:58 pm

      5 stars
      I love this recipe!!!!!!!!!!!
      Thank you !!!

      Reply
    2. Kay says

      June 19, 2020 at 7:10 pm

      4 stars
      I made these tonight to use in my chicken and dumpling soup instead of the frozen noodles I usually use. I used started that I had feed the night before. I used 3 whole eggs. My husband and I both loved them. I had to cook them in the hot soup longer than my usual 30 minutes. It took about 45 minutes on simmer. I don't know if I will buy frozen again. These were super easy. It made enough for two batches of soup so I'm going to freeze the other half for my next pot of soup.

      Reply
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