Ingredients
Method
- In a bowl, mix the starter, eggs, and flour until it starts to come together. If it feels too dry, add water 1 teaspoon at a time. If it feels too sticky, add a little flour.
- Knead the dough by hand for 5–7 minutes, or use a stand mixer with the dough hook for 3–4 minutes. The dough should be smooth, firm, and easy to handle, like pasta dough.
- Shape it into a ball, cover the bowl with plastic wrap, and let the dough rest for 20–30 minutes.
- Lightly flour a clean surface and the dough.
- Roll the dough into a rectangle about 12 × 11 inches, roughly ¼ inch thick. It doesn't have to be perfect.
- Cut it into strips about ½ inch wide, then cut each strip into pieces 1½ inches long.
- Dust the strips with flour to prevent sticking.
- Bring a pot of salted water (or your soup/broth) to a gentle boil, then add the noodles, stirring gently. Cook them for 5–7 minutes, until they float and feel firm but tender.
- Enjoy immediately.
Nutrition
Notes
To Store Uncooked Dough: Place them in an airtight container and refrigerate them for up to 2 days. Keep in mind that the sourdough fermentation continues and can deepen their flavor.
To Freeze Before Cooking: Cut the noodles, dust them with flour, freeze them flat on a tray for 1–2 hours, then bag them. They'll last up to 3 months and cook straight from frozen.
Cooked Noodles: Store them in an airtight container in the fridge for 3–4 days.
Reheating: Warm them gently in simmering broth or a splash of water on low heat.
