Sourdough lasagna noodles
Keeping sourdough starter active means using it multiple times a week, so I’m enjoying finding new things to use it for. Like lasagna noodles! I used all whole wheat flour, but you could blend in white or whatever you like. My recipe was something like this:
Mix:
- 1 cup starter
- 3 cups flour (or enough to form dry ball)
- 3 eggs
- 1 t salt
Leave in a bowl, covered with a cloth, overnight. Don’t be afraid of leaving an egg batter out overnight, you’ll cook the noodles twice.
Knead a couple minutes and roll out, about 1/8 inch. If you’re living in a van (or otherwise don’t have a rolling pin) find a jar or bottle to roll evenly.
First my noodle dough looked a bit like Australia, but I figured the noodles would fit in a pan more reasonably if I trimmed it up. (Turns out, it wouldn’t have mattered, as you’ll see.)
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My noodles fell apart when I parboiled them. Could’ve been too thin (but they’re just right in the finished product) but I can think of a few other reasons for the mess - so next time I’ll add oil to the dough.
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They were also just sticking to each other, so I’ll add oil to the water next time, too.
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They do taste wonderful, and I like the chewy texture. And truly, once they’re layered with sauce, extra veggies (I like carrots and peppers) and cottage cheese/egg, we couldn’t tell the noodles had been so messy. I made the lasagna juicier than I normally would, thinking the noodles might soak up more liquid than store-bought ones. Even if they did, the final product was quite juicy - which works well cause we froze it and have been reheating it for a week, and the extra moisture is great for all that.
We’re using sourdough for all sorts of things, including: