Sourdough Pasta Recipe

Introduction

Sourdough pasta is a delightful way to use sourdough starter discard, bringing a subtle tang and beautiful texture to homemade noodles. This recipe creates tender, flavorful pasta that can be shaped and cooked fresh or dried for later use.

Ingredients

• 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. Step 1: Place the flour in a medium-sized mixing bowl. In a separate small bowl, combine the sourdough starter, eggs, olive oil, and salt. Pour this mixture over the flour.
2. Step 2: Use a fork to blend until large clumps form. Gradually add water one teaspoon at a time, incorporating it with your hands until the dough comes together but is not sticky. Add more flour if needed.
3. Step 3: Turn the dough onto a clean surface and knead by hand for 5 to 10 minutes until smooth and elastic. Shape into a disc, wrap tightly with plastic wrap, and let rest on the counter for 1 hour. For longer fermentation, rest up to 24 hours at room temperature or in the fridge in a closed container.
4. Step 4: Divide the dough into 4 equal portions, keeping them wrapped to prevent drying. Roll out each portion with a rolling pin or pasta machine to your preferred thickness, dusting generously with flour to prevent sticking.
5. Step 5: Cut the rolled sheets into your desired pasta shape using a sharp knife, pizza cutter, or pasta cutter. Let the cut pasta rest on a board, sheet, or drying rack for about 30 minutes before cooking.
6. Step 6 (Optional): For stand mixer use, combine all ingredients in the bowl fitted with a dough hook and mix on speed 2 for 8-10 minutes until a smooth ball forms. Let rest for 30 minutes before rolling.
7. Step 7: Cook fresh pasta in salted boiling water for 4 to 5 minutes, adjusting the time based on thickness.

Tips & Variations

• Use a mix of whole wheat and all-purpose flour for a nuttier flavor and chewier texture.
• Dust pasta sheets generously with flour while rolling to prevent sticking and tearing.
• For a tangier taste, allow the dough to ferment longer at room temperature, up to 24 hours.
• Try different shapes by cutting the pasta into fettuccine, tagliatelle, or pappardelle.

Storage

Store fresh sourdough pasta tightly covered in the refrigerator for up to 2 days. To freeze, dust noodles with flour and freeze them spread on a baking sheet for 1 hour before transferring to an airtight container. Cook frozen pasta directly from the freezer in boiling water for 8 to 10 minutes. For dried pasta, hang strands for 24 hours or until fully dry (they should snap). Store dried pasta in an airtight container for up to 2 months and cook it for 8 to 10 minutes depending on thickness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter that has been fed instead of discard?

Yes, you can use active sourdough starter, but since it contains more moisture and yeast activity, you may need to adjust the flour and water quantities slightly to achieve the right dough consistency.

How thick should I roll out the pasta dough?

Roll the dough to your preferred thickness, usually between 1 to 2 millimeters for most pasta shapes. Thinner sheets work well for delicate noodles, while slightly thicker sheets hold up better for hearty shapes. Always flour the dough well to avoid sticking.

Sourdough Pasta Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

This recipe for Sourdough Pasta combines the tangy flavor of sourdough starter discard with traditional pasta ingredients to create fresh, homemade pasta. Using flour, eggs, olive oil, and salt, the dough is kneaded and rested to develop texture and flavor. After rolling and cutting to your preferred shape and thickness, the pasta can be cooked fresh, dried for long-term storage, or frozen for convenience. The recipe also includes instructions for both hand kneading and stand mixer use, providing versatility for home cooks.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 20 minutes (including 1 hour resting time)
• Yield: Serves 4
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 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: In a medium bowl, place the flour. In a separate small bowl, combine sourdough starter discard, eggs, olive oil, and sea salt. Pour this mixture over the flour and use a fork to mix until large clumps form. Add water one teaspoon at a time, using your hands to bring the dough together until it is not sticky.
2. Knead the Dough: Turn the dough onto a clean surface and knead by hand for 5 to 10 minutes until smooth and elastic. Shape into a disc and tightly wrap in plastic wrap. Let it rest at room temperature for 1 hour, or for enhanced fermentation up to 24 hours in the fridge or at room temperature in a closed container.
3. Divide and Roll Out Dough: Divide the dough disc into 4 equal portions, keeping them wrapped to prevent drying. Roll each portion with a rolling pin or pasta machine to your preferred thickness, generously dusting with flour to avoid sticking.
4. Cut Pasta: Cut rolled sheets into desired shapes using a sharp knife, pizza cutter, bench scraper, or pasta cutter. Lay the cut pasta on a board, cookie sheet, or hang on a drying rack and rest for 30 minutes before cooking or further use.
5. Stand Mixer Option: Place all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on speed 2 for 8-10 minutes until dough forms a smooth ball. Rest dough for 30 minutes before rolling out.
6. Cook Fresh Pasta: Boil salted water and cook fresh pasta for 4 to 5 minutes, adjusting time based on thickness.
7. Store Fresh Pasta: Refrigerate fresh pasta tightly covered for up to 2 days.
8. Freeze Fresh Pasta: Dust noodles with flour, spread in a single layer on a baking sheet, and freeze for 1 hour. Transfer frozen pasta to airtight containers or bags, label, and freeze. Cook directly from frozen in boiling water for 8-10 minutes.
9. Dry Fresh Pasta: Hang pasta on a rod or hanger for 24 hours until fully dried and snaps when bent. Store dried pasta in airtight containers for up to 2 months. Dried pasta requires 8-10 minutes cooking time depending on thickness.

Notes

• The dough should not be sticky; add flour or water gradually to achieve correct consistency.
• Longer fermentation (up to 24 hours) enhances flavor and texture.
• Use a pasta machine or rolling pin for even thickness; recommended thickness varies by pasta shape but generally around 1-2 mm for tagliatelle or fettuccine.
• Flour both sides of dough sheets during rolling to prevent sticking.
• Fresh pasta cooks quickly—watch carefully to avoid overcooking.
• Dried pasta stores much longer and requires more cooking time than fresh pasta.
• Freezing pasta expands options for meal prep and can be cooked directly from frozen.

Keywords: Sourdough pasta, homemade pasta, fresh pasta recipe, sourdough discard recipes, Italian pasta, pasta dough