Ingredients

• 1 cup (240 g) sourdough starter (discard or active)

• 1 large egg

• 1–1½ cups (120–180 g) all-purpose flour (amount varies depending on starter hydration)

• ½ tsp salt

• Optional: 1 tbsp olive oil for a softer dough

Instructions

1. Make the dough

1. In a bowl, mix:

   • sourdough starter

   • egg

   • salt

   • (optional) oil

2. Add flour gradually until the dough comes together and is firm but slightly tacky.

3. Knead 5–8 minutes until smooth.

2. Rest

• Cover and rest 20–30 minutes (or up to 2 hours).
  This lets the gluten relax and the dough hydrate.

3. Roll and cut

• Roll the dough thin with a rolling pin or pasta machine.

• Dust lightly with flour.

• Cut into:

  • Linguine or fettuccine

  • Hand-cut rustic noodles

  • Or sheets for lasagna/ravioli

4. Cook

• Boil in salted water for 2–4 minutes until tender.

• Fresh sourdough noodles cook quickly—watch closely.

🌟 Variations

Garlic + Herb Noodles

Add 1 tsp garlic powder and 1 tsp dried herbs to the dry ingredients.

Ramen-Style Alkaline Noodles

Add ½–1 tsp baked baking soda to the flour for a firmer, springier noodle.

Overnight Fermented Version (more tang)

After kneading, cover and refrigerate overnight. Roll/cut the next day.

Want a specific style?

I can give tailored recipes for:

• Sourdough ramen

• Sourdough udon

• Sourdough egg noodles

• Sourdough pasta dough with exact hydration ratios

Just tell me the style!