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|| |
- 1 Cup Sourdough Starter
- 3 Cups of Organic, Whole-grain Flour (I used freshly milled spelt flour.)
- 6 Egg Yolks
- 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 orâ€“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.