Sourdough Noods

The Recipe BoxSourdoughSavory
Written By Jacqui (Jax) Tress

As an Amazon Associate, I earn from qualifying purchases. Some links in this post may be affiliate links, which means I may earn a small commission if you make a purchase through them, at no additional cost to you.

  • 60g bread flour

  • 60g semolina or rice flour (I used rice flour)

  • 3-4g sea salt

  • 50-60g sourdough starter

  • 1 egg, room temperature

  1. Whisk together dry ingredients

  2. Add starter and egg in a separate bowl, mix well.

  3. Add wet to dry and combine into dough, knead until dough is pliable and no longer cracks. It will be slightly sticky.

  4. Wrap in plastic wrap and rest in fridge for 15-20 minutes.

  5. Remove from fridge and run through pasta machine as normal, dusting with flour BEFORE each pass.

I don’t always use my dough right away; I have left it in the fridge for a day before running it through the GVODE 3-in-1 Pasta Attachment for KitchenAid™ Stand Mixer (paid link) to press and cut my noodles. I prefer waiting, this gives the gluten time to relax.

One other tip, keep the dough that you are NOT working through the machine cold in the fridge… you will be thanking yourself for this later.

We will often double this recipe, hang the noodles on plastic clothes hangers in the dining room to dry, and then put them into airtight jars for storage. We aren’t talking about hanging them for a few hours! No, we hang them for days until they are crispy and a brisk wind from walking by too fast triggers an avalanche of noods flailing themselves onto the floor.

Now, while this is a tragedy in and of itself, I mean all my hard work, now on the floor 😭, but alas, this is where chaos meets opportunity named Rocky… Rocky is six and a half pounds of Chihuahua who believes with every fiber of his being that he is starving. I can assure you that he is indeed NOT. The moment one crumb of nood strikes the floor, that ragtag dog is moving at breakneck speed for the avalanche that is fast behind.

This quantity will sometimes last up to a month for us, but it depends on how often we are incorporating noodles into our meals. It makes quite a lot of noodles.

Jacqui (Jax) Tress

Jacqui is one of the voices and hearts behind T-Bone’s Place. She writes about practical farmstead lessons, living soil experiments, rabbitry conundrums, and the real-life learning that comes from building an un-modern farmstead life alongside Gene, with roots in East Texas and Southeastern Oklahoma. Much like she did years ago with Lil’ Bits & Pieces, The Un-Newsy Newsletter, Jacqui believes in sharing the ups, downs, mess-ups, breakthroughs, and hard-earned lessons, because the honest parts are usually where the most useful learning lives.Jacqui is the voice and heart behind T-Bone’s Place. She shares practical farmstead lessons, living soil experiments, rabbitry conundrums, and she writes down their real-life learning that comes with building an un-modern East Texas farmstead.