How to make Sourdough Pasta | Easy to make recipe
Sourdough is synonymous with sourdough bread, but, I am here to tell you, Sourdough Pasta is the BEST!
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The flavor the starter imparts into the fresh 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.
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.
What is Sourdough Discard?
Sourdough starter discard is starter that hasn’t been fed recently and may have a liquid on top. It will have an acetone odor as well.
Why I love this Sourdough Pasta Recipe
This recipe can be made with either active sourdough starter or sourdough discard.
Sourdough pasta comes together quite quickly and is mostly hands off until shaping.
The flavor of this pasta far surpasses store-bought pasta.
This is a recipe that uses simple ingredients you may already on hand.
For this easy homemade sourdough pasta, you will need:
Flour
You can use all purpose flour, bread flour, whole wheat flour, semolina flour, or freshly milled flour.
Sourdough Starter
This recipe can be made with active sourdough starter or sourdough discard.
Water
For best results, use filtered water.
For ingredient amounts see recipe card below
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Food Processor: Cuisinart Food Processor
Grain Mill: Nutrimill Classic Grain Mill
Pasta Maker: Sailnovo Pasta Maker
Stand Mixer: Nutrimill Artiste Stand Mixer
Step-by-step instructions for making this Sourdough Pasta recipe
Mixing the dough
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.
You can also use a stand mixer with a dough hook attachment to make the dough.
**Do not add so much water as to make it become a ball of dough in the food processor**
Lightly knead the dough
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.
Ferment the dough
Add dough to a bowl, cover with plastic wrap, and allow to ferment for at least 6 hours at room temperature.
This fermentation process imparts the amazing flavor of the sourdough that can not be replicated in regular pasta.
Shape the Pasta
When you are ready to make the pasta, place the dough on a clean work surface.
Take the dough ball and divide it into 4 equal pieces using a bench scraper or sharp knife.
Roll or pat a piece into a flat rectangle shape.
Take the flattened dough and start rolling in the pasta roller on the thickest setting and keep adjusting the setting to the smaller settings until it is the very thinnest setting.
You can use a pasta machine to make the pasta as well.
Dry the pasta
Hang on a pasta drying rack and proceed with other dough balls.
You can also lay the pasta sheets on a cookie sheet or baking sheet covered with a tea towel.
Once all of the dough balls are rolled out into pasta sheets, choose the spaghetti or fettuccine setting on the pasta cutter 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.
Cook the pasta
Bring a large pot of water to a rolling boil.
Boil the pasta in salted boiling water for 3-5 minutes for al dente or until the desired texture is achieved.
Tip: Reserve 1/4 cup of the pasta water to add to your recipe for even more flavor!
Serving Suggestions
Serve with your favorite sauce and sauteed veggies for a simple yet delicious dish.
Serve cool with finely chopped garden veggies and a drizzle of olive oil. Add salt and pepper to taste for a refreshing summer pasta salad.
Variations
This recipe can be used to make Sourdough Ravioli
Use pasta sheets as lasagna noodles.
Sourdough Pasta
This pasta has an amazing flavor and the benefits of long fermentation.
Ingredients
- 1 cup flour
- 1/2 cup sourdough starter
- 2-4 tbsp water
Instructions
- 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 of dough.
- 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 past 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 back on drying rack for at least 30 minutes.
- Cook pasta in salted boiling water for 3-5 minutes or until desired texture is achieved.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 168Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 35gFiber 2gSugar 0gProtein 5g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Do you think this will work if I use bubbly active starter instead of discard? Have you ever tried it that way?
Yes, I use active starter a lot with my pasta and it works just the same.
Hi Mary, what kind of flour do you use? Can I use fleshly milled whole wheat, spelt or even einkorn flour?
Many spring greetings from the Black Forest in Germany!
Have you tried completely drying the pasta for storage purposes?