Delicious Sourdough Egg Noodles (Chewy & Homemade!)
The scent of freshly rolled dough and the rhythmic motion of kneading—these are the moments that make homemade pasta special.
Growing up, my grandmother’s kitchen was always filled with the comforting aroma of freshly made noodles, a Sunday tradition that I now carry on in my own home.
Blending that nostalgia with tangy, fermented sourdough starter results in something truly special.
Sourdough egg noodles have a depth of flavor that store-bought options simply can’t match. They’re silky, rich, and bring an artisanal twist to any dish.
Why You’ll Love This Recipe
- Rich, tangy flavor: The sourdough starter adds a subtle complexity to traditional egg noodles.
- Simple ingredients, big impact: Made with just a handful of pantry staples.
- Homemade freshness: Soft, chewy noodles that elevate any dish—from soups to creamy sauces.
- Preserving tradition: A time-honored pasta-making method with a unique sourdough twist.
Ingredients & Substitutions
- 1 cup sourdough starter (active or discard; bubbly starter enhances flavor)
- 2 cups all-purpose flour (or bread flour for extra chewiness)
- 2 large eggs (room temperature; adds structure and richness)
- 1 teaspoon salt (enhances flavor and strengthens the dough)
- 1-2 tablespoons water (only if needed for consistency)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Dough Resting Time | 30 minutes |
| Cook Time | 5-8 minutes |
Step-by-Step Instructions
- Mix the dough: In a large bowl, combine the sourdough starter, flour, eggs, and salt. Mix until a rough dough forms. If the dough is too dry, add 1 teaspoon of water at a time until it comes together.
- Knead thoroughly: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The longer knead time develops gluten, creating chewy, structured noodles.
- Rest the dough: Cover with plastic wrap or a damp towel and let it rest for at least 1 hour, or overnight in the fridge for a richer sourdough flavor.
- Roll and cut: Divide the dough into quarters and roll each piece as thin as possible (about 1/16-inch for delicate noodles, 1/8-inch for heartier ones). Use a pasta roller or rolling pin. Cut into strips with a knife, pizza cutter, or pasta cutter.
- Dust with flour: Lightly coat noodles with flour to prevent sticking. Let them dry for 10-15 minutes before cooking.
- Cook the noodles: Bring a large pot of salted water to a rolling boil. Drop in the noodles and cook for 3-5 minutes until tender but firm. Taste-test early!
- Drain and serve: Strain the noodles and toss with butter, olive oil, or sauce.
Expert Tips for Perfect Sourdough Egg Noodles
- Adjust hydration: If the dough is too dry, add small amounts of water until pliable.
- Rolling technique: Roll the dough as thin as possible for a more delicate texture.
- Extra flavor: Knead in dried herbs or a pinch of garlic powder for added depth.
- Dry for later: Air-dry noodles before storing them in an airtight container for future use.
- Check for doneness: Fresh pasta cooks faster than dried—taste-test early to avoid overcooking.
Nutrition Facts
| Nutrient | Amount per Serving (1 cup cooked) |
|---|---|
| Calories | 200 |
| Protein | 8g |
| Carbohydrates | 40g |
| Fat | 2g |
| Fiber | 2g |
FAQs About Sourdough Egg Noodles
Can I use a different flour?
Yes! Swap half the all-purpose flour with semolina for a firmer, more traditional pasta texture.
How do I store leftover noodles?
Store cooked noodles in an airtight container in the fridge for up to 3 days. To prevent sticking, toss them with a bit of oil.
Can I freeze these noodles?
Absolutely! Lay them out on a baking tray, freeze until solid, then transfer to a bag for up to 2 months.
Bringing Homemade Pasta to Your Table
There’s something deeply satisfying about making pasta from scratch, and these sourdough egg noodles offer a balance of nostalgic tradition and rustic charm.
Whether folded into a creamy sauce or floating in a warm, comforting broth, they add a uniquely delicious touch to any meal.
