Homemade Sourdough Pasta (Print Version)
Tender, tangy pasta made with sourdough starter for enhanced flavor and texture.
# What You Need:
→ Dough
01 - 1 2/3 cups all-purpose flour, plus extra for dusting
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 2 large eggs
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon olive oil (optional, for extra suppleness)
# How-To:
01 - In a large mixing bowl, combine the flour and salt. Make a well in the center.
02 - Add the sourdough starter, eggs, and olive oil (if using) into the well.
03 - Using a fork, gradually mix the flour into the wet ingredients until a shaggy dough forms.
04 - Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
05 - Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour to allow gluten to relax.
06 - Divide the dough into 2 portions. Working with one at a time (keep the other covered), roll out using a pasta machine or rolling pin to your desired thickness.
07 - Cut into your preferred shape (tagliatelle, fettuccine, pappardelle, or sheets for lasagna/ravioli).
08 - Dust the pasta shapes lightly with flour to prevent sticking.
09 - Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes until al dente.
10 - Drain and serve immediately with your favorite sauce.
# Expert Advice:
01 -
- The sourdough gives the pasta a subtle tang and incredibly tender texture that regular fresh pasta cannot match
- You can finally use that extra starter instead of throwing it away, making every bubble count
02 -
- Your starter should be at peak activity, bubbling and doubled, for the best rise and texture
- The dough must rest for the full hour, otherwise it will fight back when you try to roll it thin
03 -
- If the dough feels too sticky, add flour a tablespoon at a time, but remember it will absorb more as it rests
- Save a cup of pasta water before draining because the starch helps sauces cling to every strand