Sourdough Pasta

Once we started making sourdough pasta, we didn’t go back. Rather than being a simple vehicle for sauce, toppings and fillings, sourdough pasta is delicious in its own right. It’s also a bit lighter on my stomach than other pasta, the fermentation helping it. The great thing about this pasta is how flexible it is. You can use sourdough discard (unfed sourdough starter) or fresh, active starter. You can ferment the dough or use it immediately. It really is one of those “all win” recipes. 

Don’t forget our Real Bread Week offers with 20% off our sourdough in person events with the code REALBREAD and 50% off our sourdough online courses.

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Sourdough Pasta

Author: Kat Goldin

Prep time: 15 MinCook time: 3 HourInactive time: 2 H & 45 MTotal time: 6 Hour

Ingredients

• 500G (4 US CUPS) PASTA FLOUR (00) FLOUR. STRONG FLOUR WORKS OK HERE TOO
• 3 EGGS (IF YOU GROW YOUR OWN EGGS, YOU ARE LOOKING FOR ABOUT 180G OF EGG HERE)
• 120G SOURDOUGH STARTER

Method

1. Add all the ingredients to a bowl or stand mixer. Mix well.
2. Knead the dough for about 5 minutes until it is a smooth mass. If the dough is too dry to come together, add a splash of cold water. If it’s too wet and sticky, add a bit of flour. The dough should be tough, but still kneadable by hand.
3. Cover and leave for at least 30 minutes or up to 24 hours. If leaving to ferment for more than an hour or so, stick it in the fridge.
4. Cut into 4 pieces and roll out thinly using a pasta machine or rolling pin. Cut into desired shape.
5. 5. To cook, boil in salted water for 3 minutes and drain.

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