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Noodles - sourdough Soft dough cut into small thick rectangles made like gnocchi. Stiffer dough makes a tougher more noodle like option. ~Firmer noodles serving 6
In mixing bowl stir together: 5 oz starter 2 eggs 1/2 oz olive oil Stir in gradually so that you have a smooth batter first then a firm dough. Stir, rest and knead: 1 t salt 8-9 oz all purpose white flour Ferment in damp towel on counter. Roll thin, but not paper thin. Cut and cook right in the soup or salty water. ~Basic one egg pasta: In mixing bowl stir together: 3 oz starter 1 egg 1/4 oz (8 g) olive oil 1/2 t salt 41/2 - 5 oz all purpose white flour ~Soft gnocchi like noodles serving 6
In mixing bowl stir together: 5 oz starter 2 eggs 1/2 oz olive oil Stir in gradually so that you have a smooth batter first then a soft dough. Stir and rest so you don't add too much flour: 1 t salt 8 oz all purpose white flour Cover dough and let ferment on counter. Roll out rather thick, cut into small rectangles, and cook directly in the soup or salty water. ~Basic one egg pasta: In mixing bowl stir together: 3 oz starter 1 egg 1/4 oz (8 g) olive oil Stir in gradually so that you have a smooth batter first then a soft dough. Stir and rest so you don't add too much flour: 1/2 t salt 4 oz all purpose white flour
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