Fresh Milled Sourdough Pasta – Easy Homemade Pasta Recipe

Mounds of fresh pasta noodles are laying on a floured baking sheet.

Fresh Milled Sourdough Pasta – Easy Homemade Pasta Recipe

This Fresh Milled Sourdough Pasta is a delicious way to use freshly milled flour and sourdough starter to make homemade pasta from scratch. The pasta has a wonderful nutty flavor and tender texture, and using a stand mixer pasta attachment makes rolling and cutting the dough quick and easy. Serve it with your favorite pasta sauce for a homemade meal that's worth the extra effort!

Course Main Course

Cuisine Italian

Keyword fresh milled flour, Fresh Milled Flour Recipe, fresh milled pasta, fresh milled sourdough pasta, Homemade Pasta, Pasta, Sourdough Discard, sourdough pasta, Sourdough Starter

Prep Time 5

Cook Time 3

Resting time 30

Total Time 38

Servings servings

Calories 164kcal

Author Mary Rose

Equipment

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).

Nutrition