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.
Ingredients
- 150 gramssourdough discard (100% hydration, scant 2/3 cup)
- 2 largeeggs (about 100 grams)
- 12 gramsolive oil (about 1 tablespoon)
- 7 gramssalt (about 1 teaspoon)
- 260 gramsall-purpose flour (scant 2 cups)
Directions
- 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.