Sourdough Herb Noodles
Published Dec. 3, 2024
- Total Time
- 1 hour 55 minutes, plus 8 hours’ resting
- Prep Time
- 5 minutes
- Cook Time
- 1 hour and 50 minutes, plus 8 hours’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/208 grams sourdough starter
- 3cups/348 grams 00 flour, plus more as needed
- 4large eggs
- Salt
- 1½loosely packed cups basil leaves, dill fronds or small parsley sprigs with tender stems (or a combination)
Nutritional analysis per serving (10 servings)
214 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 9 grams protein; 192 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a large bowl, add the sourdough starter followed by the flour. Use a large fork to create a well in the center of the flour and add the eggs to it. Use the fork to beat the eggs in the well and then gradually combine with the flour and starter.
- Step 2
When shaggy clumps begin to form, swap the fork for hands and knead the mixture until a smooth and elastic dough comes together, 5 to 10 minutes. Add more flour in small increments if the dough is sticky.
- Step 3
Form the dough into a ball and flatten into a thick disk. Wrap in plastic and let rest in the refrigerator for 8 hours or overnight.
- Step 4
Set a large pot of salted water to boil. Quarter the dough disk, then rewrap and set aside three of the pieces. On a lightly floured work surface use a rolling pin to roll out the dough almost as thinly as possible or to desired thickness (use a pasta machine or pasta attachment for a stand mixer if preferred; see Tips). If the dough is rolled too thin, it may tear after adding the herbs; the flattened dough sheet should be nearly transparent but still opaque and about 10 by 5 inches. Set the dough sheet aside on a lined sheet pan or other clean surface, and repeat with remaining pieces of dough (see Tips).
- Step 5
Lay out one of the dough sheets so the long sides are perpendicular to you. Arrange the herbs on half the sheet (the left side), placing the sprigs or leaves alongside one another, almost touching. Fold the right half of the dough over the herbs so the short edges of the sheet meet.
- Step 6
Use the rolling pin, pasta machine or attachment to flatten the dough one more time, seal in the herbs and make one sheet. Cut the sheet into the desired shape of noodle. Set noodles aside on a lined sheet pan or other clean surface, spreading them out slightly (it’s OK to mound them up a bit, just be gentle). Repeat with the remaining dough sheets.
- Step 7
Working in batches if necessary to keep the water at a rolling boil, cook the noodles until tender, 2 to 4 minutes. Drain and use as desired, such as in beef stroganoff (see Tips).
- If using a pasta machine or attachment, to prevent the dough from tearing when rerolled with the herbs, do not flatten the dough sheets to the thinnest setting before adding the herbs.
- When setting the dough sheets aside on a clean surface or lined sheet pan, a sprinkling of cornmeal will help prevent sticking.
- If not using the noodles immediately, cover and refrigerate fresh pasta in a single layer on a parchment-lined baking sheet for up to one night. To freeze, divide the noodles into about 3-ounce nests on a parchment-lined baking sheet. Freeze until rock hard then transfer to a freezer bag. To cook, drop frozen pasta into salted boiling water and cook for 4 to 7 minutes.
Private Notes
Comments
Don't forget that the salt from her tears adds lots of flavor.
Does this call for feed sourdough, or can sourdough discard be used?
Love this recipe
This wasn’t good.The dough is very wet and extremely hard to work with even after dusting copiously with more flour. I often make fresh pasta and was excited to try sourdough, but my family didn’t like it and it took me twice as long to work with as a regular pasta recipe.
Carol-- I can't imagine that the starter would need to be well-fed. Since pasta needs no leavening, my guess is that the starter (as opposed to plain water) provides some flavor, and perhaps alters the texture somewhat-- it's fermenting properties probably does something positive to the gluten in the flour, too, making it more digestible....but that's just a guess.
Don't forget that the salt from her tears adds lots of flavor.
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