One of the things I love most about having a sourdough starter in my kitchen is the abundance of recipes that you can make with the discard. If you have no idea what a sourdough starter is or have no clue how to make it, I have a post that can help you with that: Easy Sourdough Starter. Do not be overwhelmed by the steps included in the making of the starter. Yes, it does require patience and a little bit of effort, but I can tell you right now that it is worth it. You can make delicious bread, muffins, cookies, pancakes, waffles, and main dishes using your sourdough starter. The sourdough starter contains lactic acid bacteria, the good bacteria needed in our gut (also responsible for the sour taste) and yeasts that are responsible for the rising of bread. We all know that fermentation has been used for thousands of years as a way of preserving food. This way of preserving food when done properly unlocks the nutrients in food and prevents the use of artificial preserving ingredients. I do not want to go scientific in this post because I always intentionally leave my introduction short so you can get to the recipe right away. I'm giving you a few resources on the benefits of lactic acid bacteria and the microbe community inside our sourdough starters.
Read: Benefits of Lactic Acid Bacteria, Beneficial Effects of Lactic Acid on Human Beings, Science of Sourdough Starters
My sourdough starter is almost two years old and it is one of the most useful items inside my kitchen (occasionally inside my fridge). Imagine passing it down to your children and them passing it down to the next generation. It is the gift that keeps on giving. When I leave my sourdough starter on my kitchen counter, I am always looking for ways on how I can use the discard. I make muffins, pancakes, waffles, meals, and bread with it. Then when one of my kiddos got sick, I made a big pot of chicken soup. I did not have egg noodles on hand. Of course, you can make healing chicken soup without the noodles but I want to make a meal out of my chicken soup. Adding egg noodles will stretch the recipe further and makes the soup very filling. I realized I have to feed my starter anyway so why not use the discard and make my own egg noodles. This recipe is very easy to make. Even though I do not have a pasta cutter, I was still able to cut the noodle but using a dough cutter and a rolling pin. You can make your sourdough egg noodles as thin or as thick as you want. We prefer short and thicker egg noodles.
Ingredients:
1 cup Sourdough starter (I used my discard)
3 cups of flour
3 eggs (organic if possible)
Directions:
Mix all the ingredients in a bowl until it forms a ball. Leave the dough (covered) in a bowl and let it ferment or sit overnight.
The next day, take a piece of the fermented dough and flatten it so we can cut it into your desired length, shape, or type. I did not use a pasta machine as I do not have one. I used my rolling pin and rolled the dough to my desired thickness.
We like short and fat noodles. Of course, you can do a thinner and longer noodle.
At this point, I already have my chicken soup cooking in the pot. Put the sourdough noodles 4 minutes before turning your stove off. You can also leave the egg noodles out to dry to save for later use. Just make sure that you space them out and sprinkle a generous amount of flour so they will not stick together.
You can also use the noodles with your favorite pasta sauce. Some great side dishes with sourdough egg noodle recipes are garlic bread, rolls, and salad. These noodles are super tasty! You can also use gluten-free flour. Cultures for Health have an easy-to-follow gluten-free sourdough recipe.
Other Sourdough Recipes to try:
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