Fresh Milled Sourdough Pasta – Easy Homemade Pasta Recipe
If you’ve already fallen in love with baking bread with fresh milled flour, you need to try making pasta with it! This Fresh Milled Sourdough Pasta combines the nutty flavor of freshly milled flour with the subtle tang of sourdough for a homemade pasta that’s surprisingly easy to make.
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Why you’ll love this Fresh Milled Sourdough Pasta Recipe
- 100% Fresh Milled Flour
- Uses sourdough discard or active sourdough starter
- Works perfectly with a pasta attachment
- Nutty flavor with a slight tang
- Great for making ahead
- Simple wholesome ingredients
Ingredients for making this recipe
- Fresh Milled Flour – Khorasan (Kamut) flour works remarkably well for pasta, however you can use hard white wheat, hard red wheat, Einkorn, or Spelt with great results.
- Sourdough Starter/Discard – You can use either active starter or inactive starter (discard) for this recipe.
- Water – A very small amount of water may be needed to bring the dough together, no more than 1-2 tablespoons.
Full ingredient amounts can be found in the printable recipe card below
How to make Fresh Milled Sourdough Pasta
Step 1. Mill the flour
Mill 130 grams of wheat berries in your GRAIN MILL on the finest setting.
Step 2. Make the dough
In the bowl of either a FOOD PROCESSOR or the bowl of a STAND MIXER, add the flour and sourdough starter.
Pulse or mix on low until a shaggy dough comes together. If there is dry flour in the dough, add 1 tbsp of water and continue mixing. Only add the second tbsp of water if there is still dry flour in the bowl.
You are not looking for a high hydration dough. You want a dry, dense ball of dough that sticks together when balled up in your hand.
Step 3. Let dough rest
Turn the dough onto a work surface and knead for 1-2 minutes until you get a smooth ball of dough.
Note: This dough can be kneaded if using a stand mixer, as well on speed 1-2.
Cover the ball of dough with a tea towel and let rest for 20-30 minutes.
Step 4. Divide and shape the pasta
Divide the dough into 4 equal pieces.
Press each piece out into a thin rectangle.
Attach the PASTA ATTACHMENT (note this one fits my Zacme mixer)
If you have a KitchenAid mixer, consider THIS ONE
Turn mixer on to the speed specified in the owner manual for your specific pasta attachment.
Feed the thin rectangular shaped dough through the flat sheet portion of the pasta maker on the highest setting first and work your way down to the finest or smallest setting.
Once your sheet of dough is as thin as you want, place it on a baking sheet and continue with the other 3 pieces of dough.
After all your dough sheets are formed, turn the machine back on to the specified speed for either linguine or spaghetti noodles and feed the sheets through the shape you choose.
Do not pull on the dough. Just let it feed through gently.
Take each bunch of noodles and roll them up into circles. Place on a lightly floured baking sheet and sprinkle a little flour on top.
Let these balls of noodles rest until ready to cook.
Step 5. Cook the noodles
Bring a pot of water to boil over medium high heat.
Before adding the noodles, put 1-2 tsp on salt in the boiling water.
Gently loosen each ball of dough to ensure the noodles are not sticking to each other and add to the boiling water.
Reduce the heat to medium and stir occasionally.
Let the noodles cook for 2-3 minutes and drain immediately.
Fresh pasta cooks more quickly than dry pasta. I recommend checking for doneness after 2 minutes.
Tips for Making Fresh Milled Sourdough Pasta
- Aim for a dryer dough as a wet dough will gum up the pasta maker and stick together.
- Don’t skip letting the dough rest as this relaxes gluten for easier shaping.
- Keep pasta sheets and shaped pasta lightly flour to prevent sticking.
- Don’t rush the process. Gentle handling of the dough makes for a better outcome.
Can you really make pasta with 100% Fresh Milled Flour?
Absolutely! Just keep in mind a few things:
- Fresh milled flour absorbs liquid more slowly so be cautioned to not add more liquid or flour until the dough has a few minutes to absorb all the liquid.
- Pasta made with whole grain flour will have a lot more flavor.
- Expect the dough to seem dry, but it will come together as it is kneaded for a couple of minutes.
Does it matter if I use Sourdough Discard or Active Sourdough Starter?
It doesn’t make a difference as there is no rise time for this recipe. The starter gives the dough moisture and flavor.
Using a Stand Mixer Pasta Attachment
A pasta attachment for your stand mixer makes the process so easy!
To use this attachment, first remove the metal plate at the top of the mixer and attach the pasta maker as per the instructions in the owners manual.
My attachment simply turns until it clicks into place.
Take care to not exceed the speed for each of the pasta shapes as outlined in the manual.
To use the attachment:
- Roll the pasta into sheets first moving from the largest number to the lowest number.
- Each pasta sheet is then run through either the linguine or spaghetti side of the attachment.
- Again, follow speed settings in the manual.
- Unplug the stand mixer.
- Press the “release” button and turn the attachment to remove it from the stand mixer.
- Brush the attachment with a brush (usually included with the purchase) to keep it clean. Do not submerge in water.
How to store Fresh Pasta
- Store COOLED COOKED pasta in an airtight container in the fridge for 3-4 days.
- Dry the pasta on a PASTA DRYING RACK until the pasta is hard and dry (usually 12-24 hours).
What to serve with Fresh Milled Sourdough Pasta
This pasta goes perfectly with my Pumpkin Pasta Sauce! The flavors meld so well together and are sure to be a fall favorite!
For a summer pasta dish, add my Simple Homemade Roasted Tomato and Garlic Sauce. The flavor of this sauce comes to life with fresh pasta and goes so well with my Easy Sourdough Breadsticks Recipe or The Best Fresh Milled Dinner Rolls (Yeast Recipe)!
Frequently Asked Questions
Khorasan wheat (Kamut) and Durhum make the best pasta in my experience. However, you can make great pasta with any of the hard wheats including hard white, hard red, Spelt, or Einkorn.
Honestly, the mild tang added by using sourdough makes the pasta so much more flavorful and not at all off-putting.
Absolutely! The flavor of the fresh flour makes for the most delicious pasta!
No. There is no rise with this recipe and the starter/discard is added for moisture and flavor only.
Fresh Milled Sourdough Pasta – Easy Homemade Pasta Recipe
Ingredients
- 130 grams Fresh Milled Flour 1 cup
- 127 grams Sourdough Starter/Discard 1/2 cup
- 1-2 tbsp Water if needed
Instructions
- First, mill your wheat berries on the fine setting of your grain mill.
- In the bowl of a food processor or stand mixer, add the flour and starter.
- Mix on speed 1-2 until a shaggy dough starts coming together.
- If there are dry areas of flour on the dough or in the bowl, add 1 tbsp of water and mix again. Only add the other tbsp of water is the dough has dry flour remaining.
- Turn the dough onto a work surface and knead for 1-2 minutes until a smooth ball of dough forms.
- Cover with a tea towel and let rest for 20-30 minutes.
- Divide the dough into 4 equal pieces.
- Attach your pasta attachment per instructions in the owners manual.
- Press each piece of dough into a thin rectangle.
- Turn the mixer on the speed recommended in the owners manual for a sheet of dough.
- Run each piece of dough through the sheet roller moving from the highest number to the lowest number (or thickest to thinnest setting).
- Once your sheet of dough is as thin as you want, place it on a baking sheet and continue with the other 3 pieces of dough.
- After all your dough sheets are formed, turn the machine back on to the specified speed for either linguine or spaghetti noodles and feed the sheets through the shape you choose.
- Do not pull on the dough. Just let it feed through gently.
- Take each bunch of noodles and roll them up into circles. Place on a lightly floured baking sheet and sprinkle a little flour on top.
- Let these balls of noodles rest until ready to cook.
- Bring a pot of water to boil over medium high heat.
- Before adding the noodles, put 1-2 tsp on salt in the boiling water.
- Gently loosen each ball of dough to ensure the noodles are not sticking to each other and add to the boiling water.
- Reduce the heat to medium and stir occasionally.
- Let the noodles cook for 2-3 minutes and drain immediately.
- Fresh pasta cooks more quickly than dry pasta. I recommend checking for doneness after 2 minutes.
Notes
- Store COOLED COOKED pasta in an airtight container in the fridge for 3-4 days.
- Dry the pasta on a PASTA DRYING RACK until the pasta is hard and dry (usually 12-24 hours).
