Pasta is one of the most frequently made meals in America. Those who have turned to more traditional food preparations, such as sourdough and sprouted grains, have all but said adios to this beloved grain dish.
Fortunately, noodles have been made for thousands of years in various forms and the sourdough noodle is nothing new. This rustic grain dish provides the base for a flavorful sauce or as an addition to soups and stews.
- 1 cup fresh rye sourdough starter
- 2 egg yolks
- 1/2 cup water
- 3 cups rye flour
- In a medium-size bowl, combine sourdough starter, egg yolks, and water. Whisk well to combine.
- Slowly mix in flour until a stiff dough can be formed into a ball. Use more or less flour depending on the humidity in the environment and the hydration of your starter.
- Knead the dough 5-10 minutes or until smooth. Cover tightly with a lid or plastic wrap and allow to sit at room temperature for at least 8 hours.
- After the rest period, divide the dough into quarters. Take each quarter and roll it out with a rolling pin or a pasta machine. If using a rolling pin roll as thinly as possible.
- Cut pasta into long thick strands. Repeat with the other three portions of dough.
- To cook, drop noodles into boiling, heavily salted water and cook for 3-5 minutes or until noodles float. Serve with your favorite sauce.