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Project Making-It-So-I-Don’t-Have-To-Buy-It #4: Sourdough Noodles

by on February 3, 2010

For those of you that were wondering: #1 – Sourdough Bread (and bread in general) #2 – Cha Siu Bao. #3 – Pot Stickers.

Sourdough Noodles!  Simple recipe, execution is a little difficult.

  • 1 cup sourdough starter
  • 3 cups flour
  • 3 whole eggs, 3 egg yolks

Mix. Form into a ball, let sit overnight.


In the morning, punch down the dough, form into another ball, and roll it flat onto a floured work surface until it’s about 1/8″ thick:

You want to get it as thin as you possibly can. This will make for smaller noodles later, as they will puff up when boiled.

Cut off the edges to form a “rectangle”, keep the scraps for round 2:


Using a very sharp knife (I used our Crate & Barrel pizza cutter), cut your noodles into whatever shape you wish.  For the sake of this posting, we’re doing spaghetti-type noodles.

If you make any mistakes (i.e. noodles break or are too thick), put them with the scraps.  Take the scraps and mistakes and form another ball, let it rest for about 10 minutes, and repeat the process.  When you’re done, you can cook whatever noodles you want to eat right away, or you can leave them out to dry.  Fresh noodles cook instantly, dried noodles take about 5 minutes.

When you’re done, you should have a pile that looks like this:

These are the noodles from my first batch. Less refined, a little too thick.

The second batch. I spent more time making sure they were extra thin when I cut these. I’m pretty pleased with the result.

These noodles have pretty much the same application as the noodles you would buy in the store. They are fatter, and have more texture, and definitely more flavor.

Our first meal with the sourdough noodles was a simple tomato sauce:

Our second meal was homemade chow mein:

So tasty. Sautee garlic, onions, celery, and shiitake mushrooms. Add the cooked noodles to the pan, and top with about 1 cup of chicken broth mixed with a tablespoon of corn starch.

Cost of the project:

  • 3 cups of flour = 3/4 lb @ $0.89/lb = $0.67
  • 6 eggs = 1/2 dozen @ $1.79/dozen = $0.89
  • 1 cup of starter = 1/2 cup water + 1/2 cup (1/8 lb) of flour @ $0.89/lb = $0.11 (the cost of the water is negligible)

Total cost for one meal’s worth of noodles for 3 people with leftovers: $1.67
Cost of a similar item in the grocery store: $2.79 (Plus, I think you’re actually getting less noodles when you buy the box of spaghetti from the store, so you’d have to spend at least $5.60 to get this quanitity)


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One Comment
  1. yeeyee permalink

    amazing! and oh so cost effective!

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