Sourdough Egg Noodles

There’s something deeply comforting about a pot of soup with homemade noodles swirling through the broth. These sourdough egg noodles are soft, hearty, and just a little bit special thanks to the sourdough discard tucked into the dough.

This is the kind of recipe that makes sourdough feel approachable and useful. No pasta machine required. No complicated shaping. Just a simple dough, a short rest, and a handful of tender noodles that cook right in your soup or salted water.

If you’ve ever wondered what else your starter can do beyond bread, this is one of those quiet, satisfying answers.

Why you’ll love this recipe

• A subtle sourdough twist – The discard adds a gentle tang and depth of flavor that makes these noodles more interesting than standard egg noodles without overpowering your dish.
• Comforting, soup-ready texture – These noodles are soft but sturdy, holding their shape beautifully in broth without turning mushy.
• Simple and flexible – Made with basic pantry ingredients and rolled by hand—no pasta machine, no special tools, no stress.

How to make fresh egg noodles with sourdough discard

Here’s a brief overview of making this recipe so you can get an idea of the process. For the full set of directions, please scroll down to the recipe card below.

Step One: Make the Dough

In a medium bowl, mix the sourdough starter, eggs, and flour until a shaggy dough begins to form. The dough should look rough at first but hold together when pressed.

If the dough feels too dry or crumbly, add water 1 teaspoon at a time until it comes together. If it feels sticky, dust in a little extra flour. This dough should be firm and similar to pasta dough—not soft like bread dough.

You can use unfed discard straight from the fridge for a mild tang, or room-temperature starter if you want a slightly more pronounced sourdough flavor.

Step Two: Knead and Rest

Knead the dough by hand for 5–7 minutes, or use a stand mixer with the dough hook for 3–4 minutes. You’re looking for a smooth, elastic dough that’s easy to handle and no longer sticky.

Shape the dough into a ball, cover the bowl, and let it rest for 20–30 minutes. This rest allows the gluten to relax, making the dough much easier to roll out.

Step Three: Roll and cut the noodles

Lightly flour a clean work surface and the dough. Roll it into a rough rectangle about 12 × 11 inches and approximately ¼-inch thick. Perfection isn’t necessary here.

Cut the dough into strips about ½ inch wide, then cut each strip into pieces about 1½ inches long. Lightly dust the noodles with flour as you cut them to prevent sticking.

If your noodles are sticking together, it usually means there’s too much moisture or not enough flour dusting.

Step Four: Cook the noodles

Bring a pot of well-salted water or simmering broth to a gentle boil. Add the noodles and stir gently to separate them.

Cook for 5–7 minutes, until the noodles float and feel tender but still slightly firm when bitten. Serve immediately.

If cooking directly in soup, keep the broth at a gentle simmer rather than a rolling boil to maintain the noodle texture.

Recipe Notes & Tips

• Adding salt to the dough: You can add salt if you like, but consider how salty your broth or soup will be to avoid over-seasoning.
• Pasta machine option: A pasta machine isn’t required, but you can absolutely use one if you prefer thinner noodles or already have it on hand.
• Egg-free variation: For an egg-free version, replace the eggs with water. The noodles will be slightly less rich but still sturdy and flavorful.

Storage & Reheating

• Uncooked Dough: Store in an airtight container in the fridge for up to 2 days. Flavor will continue to develop.
• Freeze Before Cooking: Freeze cut noodles on a tray, then transfer to a bag. Cook straight from frozen within 3 months.
• Cooked Noodles: Refrigerate for 3–4 days in an airtight container.
• Reheating: Warm gently in simmering broth or with a splash of water over low heat.