Print

Sourdough Pasta 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.

Ingredients

Scale

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

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