Sourdough Starter Noodles

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.

Sourdough Starter Noodles made with fresh ground wheat flour.

Ingredients:

  • 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.

Directions:

  1. Whip your egg yolk & egg until fluffy.
  2. Pour eggs into a large bowl.
  3. Add your sourdough starter & stir.
  4. Add your salt & stir.
  5. Add your flour 1/2 cup at a time. Stir until a little sticky.
  6. Coat with the olive oil.
  7. Cover with a towel & allow to swell for about 30 minutes in a warm location.
  8. Once they have sat for approximately 30 minutes, uncover the mixture and using some flour make into balls.
  9. Keep each ball coated with flour and place back into the bowl.
  10. Sprinkle flour on a clean surface and roll a ball into a thin “crust”.
  11. Slice into thin ribbons and set on a cookie sheet.
  12. Continue to your next ball.
  13. 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.
  14. Set your oven on its lowest setting & place your cookie sheet in your oven with the door cracked until the noodles are dried.
  15. You can also use your dehydrator.
  16. Once dried, bag up & keep in the refrigerator or freezer until used fairly soon. These are not meant for long term storage
  17. To use, drop in boiling water or broth and cook like normal egg noodles.
Roll your dough into small fist size balls.
Place your noodles on a cookie sheet

Until Next Time,

Mrs. Kay Rice

Homemade Egg Noodles & Flat Dumplings

On January 19, 2017, I had the wonderful privilege to teach several ladies the art of making egg noodles and flat dumplings.  The old fashioned way, that means from scratch without a fancy pasta maker. We had a wonderful time and oh how wonderful to have these noodles and dumplings ready at a moment notice for a rich broth stew or soup!  So, as promised, here is the recipe and instructions for my Egg Noodles & Flat Dumplings, the way my Grandma Inez and my Mom, Kathy taught me.

Ingredients:

  • 2 Cups of Flour
  • 3 Eggs — you will be using the yokes only
  • a pinch of salt
  • 1/4 tsp of Baking Powder
  • Water

Utensils:

  • 2 butter knives
  • a big bowl
  • a little bowl
  • parchment/wax paper
  • Circular Knife / Pizza Cutter or a pairing knife
  • Rolling Pin
  • Cookie sheets

Directions:

Before you do anything, take off all rings or things off your hands, your going to get messy.  If you like you can put on some latex gloves.  If you want to hurry up the drying process, preheat your oven at 170 degrees F.

  1. Place your two cups of flour in the large bowl, and make a “nest” or an indention in the flour.
  2. Now, we are going to separate your eggs.  There are many ways to do this, there are even little “egg separator cups” you can use.  These are used to separate the whites from the yokes.  In this recipe we want only the yokes.  I personally, gently crack the egg as close to half as possible and then pass the yoke back and forth between the shells over the little bowl.  The whites go in the little bowl, the yoke is left in the shell.
  3. Place your yokes in the “nest” in the flour.
  4. Do this for all three eggs, separate, yokes in the flour nest.
  5. Now add in your pinch of salt.
  6. Add in your Baking Powder.
  7. Using your 2 butter knives, one in each hand, cut the yokes into the flour.  This is done by moving the knives back and forth across from each other until the yokes are making tiny “pearls” in the flour.
  8. Add in a little water, continue to ‘cut’ the flour.
  9. Add in a little more water, continue to ‘cut’ the flour.
  10. Add in a little more water, scrape off your knives and now start kneading the dough in the bowl.
  11. Keep adding water until you can make a nice round ball that isn’t “too squishy and isn’t to hard”, I know its hard to explain but you will understand as your work with the texture.  If it is too squishy add some more flour.  Think play-doh consistency.
  12. Place a large sheet of your parchment/wax paper where you are going to work.
  13. Sprinkle some flour on the parchment/wax paper.
  14. The ingredients here make a small batch of four, So you will squeeze your ball and make two balls, now take one of those two and squeeze it into two balls.
  15. Take one ball and roll it in your hand and then flatten it in your hand.
  16. Place on your paper and turn over so both sides of your dough has flour on it.
  17. Using your rolling pin roll out for noodles, thin enough to pick it up but not so thin it tears apart when you do pick it up.  For Flat Dumplings you want the dough a little thicker.
  18. Keep in mind your noodles and flat dumplings will “puff up” when you cook them in your soups and stews, this will help you gauge your size.
  19. When you get the correct thickness you want, using your pizza cutter cut the dough in half (long ways) now cut slices across making the noodles.  IF you want to do flat dumplings, cut in half twice and make them more like squares about the size of shredded wheat or a little big (keep in mind these puff up when cooked).
  20. For the noodles, after you cut the dough, give each a little twist and place them on your cookie sheet.
  21. For dumplings, they will remain flat on your cookie sheet.
  22. The best method is to air dry them over night.  I place them in a safe counter area where they won’t be disturbed, and I place a cloth over top of them so nothing drops on them.
  23. If you want to hurry the drying process, put them in your preheated oven for about 30 minutes, never go above 175 degrees F.  You do not want them to cook only dry.  They should not brown!
  24. Seal up and put in the freezer after they are dried/cooled.
  25. To use, cook in your soup/stew at a slight boil for 20 minutes (or longer).  You don’t want them doughy inside but nice, thick and yummy!

As a note, when you are preparing your dough you can add herbs and seasonings to add flavor (especially the flat dumplings).  I’ve used garlic powder, oregano, paprika and I have even used parmesan cheese.  Its up to your imagination.

I hope you enjoy this recipe as much as I enjoyed teaching this class.

Have a glorious day & always count your blessings.

Until Next Time,

Mrs. Kay L. Rice