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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 165.0
  • Total Fat: 3.5 g
  • Cholesterol: 111.6 mg
  • Sodium: 739.6 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Sourdough Egg Noodles calories by ingredient
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Sourdough Egg Noodles

Submitted by: JSPENCER77

Introduction

Homemade egg noodles, soaked overnight. These are delicious in soups or cooked alone, drained and served with butter, grated cheese or tomato sauce. Homemade egg noodles, soaked overnight. These are delicious in soups or cooked alone, drained and served with butter, grated cheese or tomato sauce.
Number of Servings: 5

Ingredients

    1/2 cup sourdough starter
    3 eggs
    1.5 cups freshly ground whole wheat flour
    1.5 teaspoons sea salt
    Unbleached all-purpose flour (or sprouted flour) for kneading
    5 quarts boiling water that contains 2 Tablespoons Extra-Virgin Olive Oil and 2 Tablespoons sea salt.

Directions

The night before, combine the starter, eggs, flour and salt in a medium bowl. Stir together thoroughly. Cover tightly with plastic wrap and leave at room temperature.

In the morning, knead the dough, with a little unbleached all-purpose flour (or sprouted flour) for 2 minutes.

Bring 5 quarts of water to a rolling boil and add 2 Tablespoons sea salt and 2 Tablespoons extra-virgin olive oil.

Cut your dough into 4 pieces. One at a time, roll them as thin as possible on a floured surface.

Cut the noodles using a pizza cutter. (Alternately, you can use a pasta machine.)

Add them to the boiling water and cooked them for about 4 minutes, (start counting after the last noodles are in the pot) stirring occasionally.

Pour into a colander placed in the sink and drain.

You may cook them in soup, not water, if you wish.

Serving Size: 4-6

Number of Servings: 5

Recipe submitted by SparkPeople user JSPENCER77.






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