This delicious noodle recipe is from the Cultures for Health site, though the same recipe is also on The Nourished Kitchen site, and that one has lots of helpful comments. These noodles are thick, chewy, and delicious, plus they are another great way to use your never-ending sourdough starter. If you prefer your noodles less ‘rustic', feel free to use a pasta machine.
This recipe requires an 8 hour or overnight proof, so I recommend putting it together the night before you want to eat them. You can also freeze portions of the prepared dough, or freeze the finished (uncooked) noodles, for later near-instant gratification. You should get enough dough for 2-3 meals for a family of four, depending on your appetite and how thinly you roll the dough.
- 1 cup sourdough starter
- 3 cups whole-grain flour
- 6 egg yolks*
Preparing the dough
- Pour the sourdough starter into a mixing bowl.
- Beat the yolks into the starter. (*If you find you need a bit more moisture, you can add one of your egg whites.)
- Add 2 cups of the flour to the mixture, and work it in using clean hands.
- Add the rest of the flour a little at a time, working the dough thoroughly with folding and pressing motions, until you can work no more in. (You may not use it all.)
- Form a dough ball and let it sit at room temperature to proof, covered so it does not dry out too much, for 8 hours or overnight.
Making the noodles
- Once the dough has proofed for at least 8 hours, place the dough ball on counter.
- Separate the dough into portions.
- At this point, you have the option to freeze tightly wrapped portions of the dough. To use the frozen dough, allow it to come to room temperature before continuing.
- If you have a pasta roller/pasta maker, you can roll or press out portions of your dough and then feed it through your machine.
- If you do not have such a machine, you are about to get in a little workout with your rolling pin: Separate the dough into manageable portions and roll it out until it is very thin. (It will puff a bit when you cook it.)
- Optionally, trim the edges to make a rectangle.
- Slice the noodles into any shape you like—a pasta maker, pizza cutter, pastry cutter, or sharp knife can all work here.
- You now have the options to leave the noodles on the counter or hang to dry before boiling, or boil them immediately for 2-3 minutes, or freeze them for later cooking.
- Some flours are thirstier than others, and may require extra moisture. If it seems necessary, you can add an egg white, and/or a small amount of water (try 1 T at a time).
- Rolling out the dough can be very hard work, but the noodles are so excellent it is worth it. If you really enjoy homemade pasta, I will tell you that the addition of a pasta maker to my kitchen has rocked my world.
- The left over egg whites can be frozen, and can later turned into some very tasty coconut macaroons.