Egg Noodles or Dumplings with sourdough for TP

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
15g water
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.


Bon Appetit!

Terri




 

Method

 

2 comments


Sounds gooood, especially with soup made with love.

THANKS, Terri!

TP
Wow, would have never crossed my mind to try, but now that you have posted the recipe it seems like a natural!  Thanks for posting!