Sourdough Pasta

Looking for one more recipe for your sourdough starter? Give this one a shot! Homemade pasta has the best texture; it’s truly a treat that everyone should try at some point.
Watch the video for a visual on each step. I promise that even though it takes a bit of work, it’s EASY (so don’t be intimidated!) and it’s also a ton of fun.
Sourdough pasta ingredients
2 Eggs
2 Teaspoon salt (1 tsp for the pasta, 1 tsp for the boiling water)
1 Cup Active Sourdough Starter, Stirred Down
2-3 cups all-purpose flour total: 1 1/2 cup all-purpose flour to start. May need to add another 1/2 cup while preparing the dough depending on the hydration of your sourdough starter. Note: I used all-purpose flour but this works with wheat flour as well.
Your favorite pasta sauce, olive oil, butter, or pesto
Sourdough pasta directions
- Place 1 1/2 cup flour into a pile. Smooth outward with fingers until a ring of flour is formed with a well in the middle.
- Add 2 eggs and 1 tsp salt to the well
- Add 1 cup of sourdough starter to the well
- Using a fork, mix the ingredients in the well and gradually pull in flour from the outer ring.
- Continue mixing until a smooth dough is formed; adding more flour as necessary to cut the stickiness.
- Round into a ball with the seams down
- Place in bowl at room temp for 4 hours with the seams down, cover loosely
- Move into fridge overnight for a long ferment
- Remove dough from refrigerator and allow to come to room temp while you set-up the pasta rolling equipment
- Roll out pasta with a flat pasta sheeter. My sheeter goes from 1 to 8 but I rolled to setting 6 for this pasta. If you don’t have a pasta sheeter, you can roll it out by hand with a rolling pin.
- Cut pasta with pasta cutter or a simple knife; desired width
- Boil a big pot of water and add 1 tsp salt.
- Boil pasta for approximately 90 seconds, depending on the thickness and width of your noodle.
- Top with your favorite sauce, butter, olive oil, pesto, etc… Enjoy!
No sourdough starter? No problem!
Basic dough ingredients:
- 1 1/2 cup flour + bench flour (all-purpose, or “00”)
- 2 eggs – Large
- 2 Tbsp water
- 1 tsp salt
Basic dough directions
- Place 1 1/2 cup flour into a pile. Smooth outward with fingers until a ring of flour is formed with a well in the middle.
- Add 2 eggs and 1 tsp salt to the well
- Using a fork, mix the ingredients in the well and gradually pull in flour from the outer ring.
- Continue mixing until a smooth dough is formed; adding more flour as necessary to cut the stickiness.
- Round into a ball with the seams down
- Place in bowl at room temp for at least 20 minutes with the seams down, cover
- Roll out pasta with a flat pasta sheeter. My sheeter goes from 1 to 8 but I rolled to setting 6 for this pasta. If you don’t have a pasta sheeter, you can roll it out by hand with a rolling pin.
- Cut pasta with pasta cutter or a simple knife; desired width
- Boil a big pot of water and add 1 tsp salt.
- Boil pasta for approximately 2-3 minutes, depending on the thickness and width of your noodle.
- Top with your favorite sauce, butter, olive oil, pesto, etc… Enjoy!
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