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
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
Servings: 8 servings
Calories: 50kcal
Print Recipe
Ingredients
- 3/4 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.
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Cholesterol: 97mg | Sodium: 4mg | Potassium: 9mg | Vitamin A: 130IU | Calcium: 12mg | Iron: 0.3mg
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Hi,
A friend reccomended this recipe and I’m sure the boys in my house will love this but is there anyway of making it vegan? I’m very new to sourdough and tend to stick to recipes as to not waste my starter when I’ve got a couple of very hungry mouths to feed.
Thank you
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?
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!