Sourdough Egg Noodles
Sourdough egg noodles are easy to mix up and perfect to add into a pot of hot soup. They cook up quickly, are hearty, filling and taste delicious with your leftover sourdough discard.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 grams sourdough discard (100% hydration, scant 2/3 cup)
- 2 large eggs (about 100 grams)
- 12 grams olive oil (about 1 Tablespoon)
- 7 grams salt (about 1 teaspoon)
- 260 grams all-purpose flour (scant 2 cups)
Instructions
- 1
To a small bowl or a stand mixer, add the ingredients: sourdough discard, eggs, olive oil, salt and flour. Knead the dough together using your hands or a mixer. Knead until combined and fairly smooth, about 2 minutes.
- 2
Set the dough aside to rest for about 15-20 minutes. This relaxes the gluten and makes it easier for you to roll out.
- 3
Roll out dough into a 15 by 15 square, about 1/4 inch thick. If you want thinner noodles, roll the dough into a larger shape. Use a pizza slicer to cut dough into strips of noodles. Cut horizontally to make smaller noodles.
- 4
Add noodles directly to soup and cook for about 3-5 minutes before serving. Noodles can also be cooked in salted, boiling water for 3-5 minutes. Serve immediately.