Place the flour, starter, and eggs into the bowl of your stand mixer.
Place the dough hook on the stand mixer and mix on low until the dough comes together. It could take a full five minutes. The dough should feel silky, bounce back if you pinch it and be slightly sticky/tacky but not too much. If you touch it, a little dough should stick to your fingers but you should be still able to handle it fairly easily. Go by feel for this recipe. If the dough is too dry, you can add 1 Tablespoon of water to achieve the right consistency. If the dough is too wet, add 1 Tablespoon of flour at a time until the dough is right.
Cover the dough with plastic wrap and allow to sit on the counter for at least 30 minutes, or up to two hours. The dough won’t rise. If you want a more pronounced sourdough flavor, you can leave it on the counter for an hour or two and then cover and refrigerate for up to 24 hours.
Flour your counter and place the dough on your counter.
Divide the dough into four equal portions.
Working with one portion of dough at a time, roll the dough as thin as you can. Make sure you keep picking up the dough, re-flouring your counter as needed, and turning the dough over, so it doesn't stick to your counter. Use your rolling pin lightly - don’t push and smash the dough into the counter or it will be more likely to stick. THe dough should be easy to roll out, as long as you are being light and making sure you are keeping the counter floured.
Using a sharp knife or a pizza cutter, cut your pasta into even strips. Don’t cut them too thin or it will be hard to pick up and they will be more likely to tear.
Carefully pick up the pasta strands and hang them up to dry. You can hang them over a wooden spoon suspended between two glasses, or a clean broom handle suspended over two chairs, or you can even place them on a cooling rack. They just need to be separated and have some air flow to dry and not stick together.
Repeat with the remaining sections of dough.
When all the pasta has been cut, you can cook it or dry and store it for later.Start a large pot of salted water on high heat.
When the water is boiling, add the pasta to the water. Cook, stirring frequently, for 3-5 minutes. If your noodles are thinner they will require less time, and if they are thicker they will require more time.
Drain the noodles and eat as desired!
Notes
If you are planning on cooking all of the pasta and eating it right away, it only needs to hang while you get your boiling water ready. If you want to store your sourdough noodles for later, you need to let it hang until it feels completely dry. How long that takes depends on the temperature and humidity level of your house.When your sourdough pasta noodles are completely dry, you can place them in a ziploc bag, remove all the excess air, and place in the fridge for up to 3 days. You can also freeze these noodles to save for later. Take the fresh, dried noodles and lay them flat on a cookie sheet. Place the cookie sheet in the freezer for about an hour. Then transfer the frozen noodles to a freezer safe container and store for up to 6 months. To reheat the noodles, add them straight from the freezer to boiling water for 8-10 minutes.