Egg Noodles or Dumplings with sourdough for TP

Millciti's picture

I am always playing around with my sourdough starter and was thinking humm... I bet you could use it to give a little lift to a nice egg dumpling.  Since I have been playing around with a Durum starter... The best kind of flour for pasta anyway - I thought why not!

Unfortunately I learned cooking at my Grandmother's Knee, and somewhere over the years developed her keen sense for a pinch of this and a pinch of that.  I think it's a Scots-Irish gene.  

Fortunately I have been learning to document my "experiments" and will soon post a real recipe for this.

But for those without a little patience but some of their own cooking savy you are welcome to experiment with this rough guide. Besides I am not at home to check my notes.

1 egg yolk
15g water
1/4 to 1/2 tsp salt - depends on taste the noodles will pick up salt from your soup.  Did I forget to mention that you need a nice tasty chicken, lamb, beef or vegetable soup, the soupier the better.  Or at least a nice chicken/vegetable broth with some veggies just to be healthy... 

Place in a small mixing bowl (tare the bowl first) and beat well with a fork.  
Next weigh the mixture.

Add pasta or durum flour to the egg mix starting with an amount of flour equal to the egg mixture.  Just enough flour to make a soft wet dough.  I added some very finely chopped thyme and chives from my garden to complement the soup but you don't need to.

Add about 50-100g of durum  or white starter fed strong bread flour

Then add enough durum or pasta flour to make the dough a bit stiffer and turn out to knead.  Add enough flour to get a nice smooth soft dough. 

At this point I just rolled out the dough very thin and cut it into 1/8-1/4 inch strips 3-4 inches long. 

Heat up your soup or broth to a low boil add - drop in a few at a time so they don't stick together cover and turn off the pot.  They will cook in about 3-5 minutes as long as you leave them alone for that long.  They were pretty good even when I re-heated the soup the next day, it was chicken noodle of course.  They were firm but a little al-dente.  They also don't seem to soak up the broth as much as regular quick dough dumplings.

Bon Appetit!





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CraftyBread 2009 June 12
Wow, would have never crossed my mind to try, but now that you have posted the recipe it seems like a natural!  Thanks for posting!

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