Sourdough is synonymous with bread, but, I am here to tell you, Sourdough Pasta is the BEST!Jump to Recipe
The flavor the starter imparts into the pasta is so delicious. It gives the pasta a yeasty flavor almost and takes any pasta dish you make up a notch.
You can ferment the pasta all day to get the great benefits of long fermentation which is perfect for those of you who are gluten sensitive. You could even mix the pasta up the evening before, let it ferment for a few hours before bedtime, and then put it in the fridge for an extended cold fermentation. I choose to mix the dough early in the morning and let it ferment for at least 6 hours before rolling it out and preparing it.
To make this dough, you will need 1 cup flour, 1/2 cup sourdough starter (I used mine straight from the fridge that had been fed a few days earlier), and 2-4 tablespoons of water.
In a food processor add the flour and pulse a few times to fluff the flour. Add the starter and start processing, add only 1 tablespoon of water at a time until you can take some of the mixture in your hand, press it together, and it will hold and not fall apart.
**Do not add so much water as to make it become a ball of dough in the food processor**
Move the mixture to a work surface and start working it together until it becomes a cohesive ball of dough. Knead a few minutes until it is smooth.
Add dough to a bowl, cover, and allow to ferment for at least 6 hours.
When you are ready to make the pasta, take the dough ball and divide it into 4 equal pieces. Roll or pat a piece into a flat rectangle shape.
Take the flattened dough and start rolling in the pasta roller on the biggest setting and keep adjusting the setting to the smaller settings until it is very thin.
Hang on a pasta drying rack and proceed with other dough balls.
Once all of the dough balls are rolled out, choose the spaghetti or fettuccine setting and put each flattened piece through to make the noodles. Hang the noodles on the pasta drying rack until ready to boil the pasta, allowing it dry for 30 minutes or more.
Boil the pasta in salted water for 3-5 minutes or until the desired texture is achieved.
Serve with your favorite sauce and toppings and ENJOY!
See you soon!
- 1 Food Processor
- 1 Pasta Roller
- 1 Pasta drying rack optional
- 1 cup flour
- 1/2 cup sourdough starter
- 2-4 tbsp water
- In a food processor add the flour and pulse to fluff the flour.
- Add the starter and turn on the processor.
- Add just enough water to make a crumbly mixture that holds together when pressed in your hand.
- Move mixture to a workstation and form into a cohesive ball. Knead for a few minutes until smooth.
- Place dough in a bowl, cover, and allow to ferment for at least 6 hours.
- Divide the dough into 4 equal pieces.
- Pat out and flatten each ball into a rectangular shape.
- Roll each ball in the pasta roller moving from the biggest setting to the smaller setting until it is very thin.
- Place each rolled out piece on a pasta drying rack.
- Once all are rolled out, start running through the pasta machine on either the spaghetti or fettuccine setting. Put all pasta on the drying rack to dry for at least 30 minutes.
- Cook pasta in salted boiling water for 3-5 minutes or until desired texture is achieved.