Light, chewy, and tangy, these Sourdough Egg Noodles turn a few pantry staples into a comforting, homemade staple for soups, stroganoff, or simple buttered noodles. They use everyday ingredients and roll out in minutes, making them perfect for busy weeknights or meal prep. Try a tangy loaf alongside them like this blueberry lemon sourdough bread recipe for a complete sourdough spread.
Why You’ll Love This Sourdough Egg Noodles
- Deep, tangy flavor from the starter that beats store-bought pasta.
- Quick to mix and roll for fast weeknight dinners.
- Great for meal prep — cook now or dry for later.
- Family-friendly texture that kids and adults both enjoy.
- Versatile: use in soups, with sauces, or simply buttered.
Ingredients Needed
- Eggs & Starter
- 2 large eggs
- 1/4 cup sourdough starter (active or discard)
- 1/4 cup warm water
- Dry Ingredients
- 1 tsp salt
- 2–2½ cups all-purpose flour
Step-by-Step Instructions
- Add all the ingredients to a large bowl or the bowl of your stand mixer, beating lightly to combine.
- Add flour 1/2 cup at a time until the dough is firm but pliable for rolling out.
- Turn the dough onto a well-floured surface and roll into a large rectangular shape. For thinner, flatter noodles roll dough out to about 1/8th an inch or less — SEE NOTE ONE for tips about thinness. Noodles that are not very thin will be more like dumplings after they have cooked (they still taste great!).
- Using a pizza cutter, cut the dough into long thin strips.
- To cook right away: boil noodles in soup or a pot of boiling water about 8–10 minutes until tender.
- To dry: place noodles on a drying rack or flat surface for about 24 hours or until noodles pass the snap test — SEE NOTE TWO.
Serving Suggestions Sourdough Egg Noodles
- Toss with browned butter, sage, and grated Parmesan for a simple side.
- Stir into chicken noodle soup or rich beef stroganoff.
- Serve with a creamy mushroom sauce and fresh herbs.
- For a hearty breakfast idea, top with a fried egg and a side of air fryer egg and cheese toast.
- Finish with a sprinkle of toasted breadcrumbs or chopped scallions for crunch.
Tips for Success Sourdough Egg Noodles
- If dough is sticky, add flour 1 tablespoon at a time; avoid over-flouring to keep noodles tender.
- Roll thinner for delicate noodles and thicker for dumpling-like bites.
- Dry noodles completely before storing to prevent mold; use airtight containers once fully dry.
- Cook a small test noodle to check salt and doneness before boiling the whole batch.
- Store cooked noodles in the fridge up to 3 days or freeze in portions for longer storage.
Variations
- Add 1 tsp dried herbs or finely chopped fresh herbs to the dough for a savory twist.
- Swap half the all-purpose flour for whole wheat for a nuttier flavor and firmer texture.
- Make a gluten-reduced batch by mixing in a small portion of oat flour (expect different texture).
- If you have discard to use elsewhere, try sweet sourdough baking like blueberry muffins with sourdough discard to avoid waste.
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Sourdough Egg Noodles
Light, chewy, and tangy, these Sourdough Egg Noodles are an excellent homemade option for soups, stroganoff, or buttered noodles made from pantry staples.
Ingredients
Eggs & Starter
- 2 large large eggs
- 1/4 cup sourdough starter (active or discard)
- 1/4 cup warm water
Dry Ingredients
- 1 tsp salt
- 2–2½ cups all-purpose flour
Instructions
Preparation
- Add all the ingredients to a large bowl or the bowl of your stand mixer, beating lightly to combine.
- Add flour 1/2 cup at a time until the dough is firm but pliable for rolling out.
- Turn the dough onto a well-floured surface and roll into a large rectangular shape. For thinner, flatter noodles roll dough out to about 1/8th an inch or less.
- Using a pizza cutter, cut the dough into long thin strips.
Cooking
- To cook right away: boil noodles in soup or a pot of boiling water about 8–10 minutes until tender.
- To dry: place noodles on a drying rack or flat surface for about 24 hours or until noodles pass the snap test.
Notes
If dough is sticky, add flour 1 tablespoon at a time; avoid over-flouring to keep noodles tender. Roll thinner for delicate noodles and thicker for dumpling-like bites. Dry noodles completely before storing to prevent mold; use airtight containers once fully dry. Cook a small test noodle to check salt and doneness before boiling the whole batch. Store cooked noodles in the fridge up to 3 days or freeze in portions for longer storage.