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Sourdough Pasta Recipe

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4.4 from 10 reviews

Sourdough pasta is a delightful homemade pasta made using sourdough starter discard, flour, eggs, olive oil, and salt. This recipe involves mixing, kneading, resting, rolling, cutting, and cooking fresh pasta dough, yielding tender and flavorful noodles that can be cooked fresh, dried for storage, or frozen for later use.

  • Total Time: 25 minutes (plus resting/fermentation time as preferred)
  • Yield: 8 servings

Ingredients

For the Dough

  • 3 cups all-purpose flour or whole wheat flour (or a mix of the two)
  • 1/3 cup sourdough starter discard
  • 2 large eggs (or 3 medium eggs)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1-2 tablespoons water

Instructions

  1. Mix Ingredients: Place the flour in a medium mixing bowl. In a separate small bowl, combine the sourdough starter, eggs, olive oil, and salt, then pour over the flour. Use a fork to blend until large clumps form. Gradually add water (1 teaspoon at a time), mixing with your hands until the dough comes together but is not sticky. Dust with flour if the dough becomes too wet.
  2. Knead Dough: Transfer the dough to a clean surface and knead by hand for 5-10 minutes until smooth and elastic. Shape into a disc, wrap tightly in plastic wrap, and let rest at room temperature for 1 hour. For longer fermentation, rest up to 24 hours at room temperature or refrigerated, using a closed container to contain expansion.
  3. Portion Dough: Divide the rested dough into 4 equal portions, keeping them wrapped in plastic to prevent drying.
  4. Roll Out Dough: Using a rolling pin or pasta machine, roll one dough portion at a time to your desired thickness, generously flouring both sides to avoid sticking. Refer to notes for thickness guidelines.
  5. Cut Pasta: Cut the rolled dough into your preferred pasta shapes using a sharp knife, pizza cutter, bench scraper, or pasta cutter. Place cut pasta on a board, cookie sheet, or hang on a drying rack to rest for about 30 minutes before cooking or storing.
  6. Stand Mixer Option: Combine all ingredients in a stand mixer bowl fitted with a dough hook. Mix at speed 2 for 8-10 minutes until a smooth ball forms. Let rest for 30 minutes before rolling out.
  7. Cook Pasta: Boil fresh pasta in salted water for 4-5 minutes, adjusting based on thickness.
  8. Store Fresh Pasta: Store tightly covered in the refrigerator for up to 2 days.
  9. Freeze Pasta: Dust noodles with flour, freeze in a single layer on a baking sheet for 1 hour, then transfer to airtight containers or bags. Cook directly from frozen in boiling water or soup for 8-10 minutes.
  10. Dry Pasta: Hang pasta on a rod or hanger for about 24 hours until fully dry and brittle. Drying time varies by humidity, temperature, and thickness. Store dried pasta airtight for up to 2 months. Cook dried pasta 8-10 minutes depending on thickness.

Notes

  • Adjust water addition carefully; dough should be firm but pliable and not sticky.
  • Flour generously during rolling to prevent sticking.
  • Resting dough enhances flavor and texture; longer fermentation adds sourdough complexity.
  • Pasta thickness affects cooking time; thinner pasta cooks faster.
  • Dried pasta should snap cleanly when ready; it requires longer cooking times than fresh pasta.
  • Freezing pasta requires an initial freeze on a baking sheet to prevent clumping.
  • Use a pasta machine if available for consistent thickness and shape.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/sourdough-pasta-recipe/