I am always playing around with my sourdough starter and was thinking humm... I bet you could use it to give a little lift to a nice egg dumpling. Since I have been playing around with a Durum starter... The best kind of flour for pasta anyway - I thought why not!
Unfortunately I learned cooking at my Grandmother's Knee, and somewhere over the years developed her keen sense for a pinch of this and a pinch of that. I think it's a Scots-Irish gene.
Fortunately I have been learning to document my "experiments" and will soon post a real recipe for this.
But for those without a little patience but some of their own cooking savy you are welcome to experiment with this rough guide. Besides I am not at home to check my notes.
1 egg yolk
1/4 to 1/2 tsp salt - depends on taste the noodles will pick up salt from your soup. Did I forget to mention that you need a nice tasty chicken, lamb, beef or vegetable soup, the soupier the better. Or at least a nice chicken/vegetable broth with some veggies just to be healthy...
Place in a small mixing bowl (tare the bowl first) and beat well with a fork.
Next weigh the mixture.
Add pasta or durum flour to the egg mix starting with an amount of flour equal to the egg mixture. Just enough flour to make a soft wet dough. I added some very finely chopped thyme and chives from my garden to complement the soup but you don't need to.
Add about 50-100g of durum or white starter fed strong bread flour
Then add enough durum or pasta flour to make the dough a bit stiffer and turn out to knead. Add enough flour to get a nice smooth soft dough.
At this point I just rolled out the dough very thin and cut it into 1/8-1/4 inch strips 3-4 inches long.
Heat up your soup or broth to a low boil add - drop in a few at a time so they don't stick together cover and turn off the pot. They will cook in about 3-5 minutes as long as you leave them alone for that long. They were pretty good even when I re-heated the soup the next day, it was chicken noodle of course. They were firm but a little al-dente. They also don't seem to soak up the broth as much as regular quick dough dumplings.