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.