Makes 8 adult portions.
Ingredients:
4 eggs
3 cups flour
160g or 1 cup sourdough discard
1/2 teaspoon salt
Method:
Combine everything in the bowl of a mixer with a dough hook attached. Knead for 6-8 minutes, 8-10 if kneading by hand. Wrap in plastic and rest for at least one hour. Do this in the counter if you’ll be using the dough within a few hours, or in the fridge if you’ll make this early in the day. The dough will feel very firm and elastic.
After the dough has rested, roll out to the desired shape and consistency. I use a rolling pin for thicker egg noodles used in chicken noodle soup. I use a hand crank pasta maker for regular noodles.
These noodles only take 2-3 minutes to cook in salted boiling water! For the chicken noodle soup, I add them to the soup for the last 3 minutes of cooking.