Sourdough starter can be used in so many recipes, and when you are feeding a good batch to keep the maturity & yeast going, you start looking for even more ways!
This is an easy egg noodle recipe using your sourdough starter. It gives the noodles a lighter texture and a “sour cream” taste. That’s the best way I can explain that perfect yeast taste.
- 1 whole egg
- 1 egg yolk
- 1 cup of mature sourdough starter
- 1 tbsp of olive oil
- 2 1/2 cups flour
- Pinch of salt.
- Whip your egg yolk & egg until fluffy.
- Pour eggs into a large bowl.
- Add your sourdough starter & stir.
- Add your salt & stir.
- Add your flour 1/2 cup at a time. Stir until a little sticky.
- Coat with the olive oil.
- Cover with a towel & allow to swell for about 30 minutes in a warm location.
- Once they have sat for approximately 30 minutes, uncover the mixture and using some flour make into balls.
- Keep each ball coated with flour and place back into the bowl.
- Sprinkle flour on a clean surface and roll a ball into a thin “crust”.
- Slice into thin ribbons and set on a cookie sheet.
- Continue to your next ball.
- NOTE: I normally stop at 4 balls of dough in making the noodles. The remaining balls of dough I put in a freezer safe bag & freeze for the next time I need noodles.
- Set your oven on its lowest setting & place your cookie sheet in your oven with the door cracked until the noodles are dried.
- You can also use your dehydrator.
- Once dried, bag up & keep in the refrigerator or freezer until used fairly soon. These are not meant for long term storage
- To use, drop in boiling water or broth and cook like normal egg noodles.
Until Next Time,
Mrs. Kay Rice