Sourdough Egg Noodles

When soup season rolls around, there’s nothing I love more than a comforting bowl of homemade chicken noodle soup. The warm broth, the veggies, the chicken and these sourdough egg noodles make it one of my all-time favorites. Sourdough egg noodles are so easy to mix together and perfect to add into a pot of hot soup. These noodles cook up quickly, are hearty, filling and taste delicious with your leftover sourdough discard. And if you don’t want to make them for soup, you can use this recipe to make easy pasta too. Try them in your next pot of chicken noodle soup and let me know what you think!

Ingredients in Sourdough Egg Noodles

  • Sourdough Discard: I use 100% hydration sourdough discard in discard recipes. You can also use fresh, bubbly sourdough starter or discard that’s been in your refrigerator for a week or longer if you like the taste of older sourdough discard.
  • Eggs: This recipe has 2 large eggs in it. The egg makes the pasta noodles yellow and increases the protein in the dough. I have not tried to make this recipe without the eggs.
  • Olive Oil: A little bit of olive oil makes the dough smooth and easy to knead together.
  • Salt: Salt gives flavor to the pasta dough. This recipe only has 5 ingredients, salt being one of them, so definitely don’t leave it out.
  • All-Purpose Flour: These are easy sourdough egg noodles. You can change up the flour you use in this recipe to get different textures and flavors, but all-purpose flour works really well in this recipe. No special flour is needed.

Mixing Sourdough Egg Noodle Dough

Mix together all of the ingredients in a stand mixer or by hand in a bowl. This dough can be a little bit on the stiffer side. If you feel it is too dry, add a little water a Tablespoon at a time. If it’s too sticky, add a little more flour a Tablespoon at a time. The exact hydration in your discard can vary from one starter to another, also the weight of the egg will vary slightly. Knead the dough together for about 2 minutes until you have a smooth dough. Set the dough in a bowl and cover it. Let the dough rest for 20 minutes to relax the gluten before you roll the dough out and cut it into strips.

If you want more of the health benefits of sourdough, long-ferment the egg noodles. Mix up the dough and stick it in the refrigerator for a few days before using.

Cutting Sourdough Noodles

Roll the dough into a 15 by 15 square. These homemade noodles are a little on the thicker side due to the rustic way they are rolled and cut. If you prefer a thinner noodle, use a pasta machine attachment or roll the dough thinner. Take a pizza cutter or sharp knife and cut the dough into strips. Then cut the other direction into the size you want for your noodles. This recipe makes a lot of soup noodles. If you want to save noodles for a different day, let the extra noodles dry for a few hours. Then refrigerate or freeze the noodles to use for a different day.

Cooking Sourdough Egg Noodles

Sourdough egg noodles can be added directly to your pot of soup. I love this recipe for creamy chicken noodle soup where I make the soup broth, add in all the chicken and veggies and then stir the homemade noodles directly into the soup broth. I take a batch of noodles, using a spatula to scrape them off my counter and then toss them straight into the soup. Stir them around immediately after adding them to the soup so they don’t stick together, then repeat with the next batch of noodles until you’ve added all the noodles into the soup. I let the noodles cook for about 3-5 minutes before serving. It’s perfection! If you don’t want to add these noodles into soup, you can cook them in salted boiling water for about 3-5 minutes. Serve them as a side dish or with a sauce. The longer the noodles sit in the liquid, the softer they become. If you prefer a softer noodle, cook them for longer in the broth or water, and enjoy. I hope you love them!

Frequently Asked Questions

This recipe made a lot of noodles. Can I store leftover noodles?


Yes. This recipe makes a lot of soup noodles! If you don’t want that many in your soup, noodles can be cut, left to dry for a few hours and then put in the refrigerator for 3-5 days. Noodles can also be frozen on a baking sheet (separate them so they don’t touch). After a few hours, place the frozen noodles into an airtight container and freeze. They can be added directly from the freezer into the soup broth.

Can I make these noodles and use a pasta attachment to cut and shape them?


Yes. This recipe will work with a pasta attachment. Separate the dough into sections and flatten out before running through a pasta machine. You can also try out my recipe for sourdough pasta here.

My noodles were thick and hard. What did I do wrong?


If your pasta noodles were too thick, you may want to try rolling your noodles thinner before slicing. You can also decrease your kneading time so that this dough stays soft. And lastly, I would try cooking your noodles for a little bit longer if they aren’t as soft as you want them to be. These are rustic-style homemade sourdough egg noodles, so they aren’t meant to look perfect. But they should taste delicious!

Sourdough Egg Noodles

Amy
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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Pasta
Cuisine American
Servings 6 servings

Ingredients
  

  • 150 grams sourdough discard 100% hydration, about 3/4 cup
  • 2 large eggs
  • 12 grams olive oil about 1 Tablespoon
  • 7 grams salt about 1 teaspoon
  • 260 grams all-purpose flour about 1 2/3 cup

Instructions
 

  • 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.
  • Set the dough aside to rest for about 15-20 minutes. This relaxes the gluten and makes it easier for you to roll out.
  • 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.
  • 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.

Notes

Storing extra noodles: Noodles can be cut, left to dry for a few hours and then put in the refrigerator for 3-5 days. They can also be frozen on a baking sheet (separate them so they don’t touch). After a few hours, place the frozen noodles into an airtight container and freeze. Noodles can be added directly from the freezer into soup broth.
Long-Fermented Noodles: If you want more sourdough health benefits, you’ll want to long-ferment the noodles by mixing up the dough and then letting it sit overnight on the counter or up to a few days in the refrigerator. 
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