This easy homemade sourdough pasta couldn’t be easier. You only need 3 ingredients and can use an active sourdough starter or discard. Whip up a quick version or long ferment for more health benefits and better digestibility.
Pasta is one of the easiest recipes to make and takes only 3 simple ingredients and a little time.
You can make this recipe with or without a pasta cutter, which makes it very easy and achievable for anyone to make.
The flavor that you get from fresh sourdough pasta is so much better and more complex than store-bought pasta. Making it homemade definitely takes any pasta dish to the next level .
Some of our favorite ways to serve this recipe are with pumpkin pasta sauce with crispy sage leaves, butternut squash pasta sauce, or to use in my creamy lemon chicken pasta.
No matter how you choose to serve your pasta, I promise you’ll never want to buy it from the store again!
Why You’ll Love This Recipe
Flavor – This sourdough version packs tons of flavor especially compared to regular, store-bought, dried pasta. Want even more flavor? Long ferment the dough to bring out more of that sourdough tang.
Healthy – The best part about making food from scratch is control of the ingredients used. For instance, pasture raised eggs are incredibly nutritious. Also, I love using freshly ground wheat, which contains more nutrients compared to flour that has been sitting on a shelf for months.
Easier to digest – One of the main benefits of sourdough, besides more nutrients and better nutrient absorption, is that it is much easier to digest, particularly for those that may be sensitive to gluten. If you are sensitive to gluten, I suggest allowing the dough to ferment for 24 hours. See directions below.
Ingredients
Sourdough starter – Discard or fed starter will work for this recipe. This is a great way to use up discard that would usually just be tossed out. Don’t have a sourdough starter? Learn how to make your own sourdough starter in this post.
Flour – All-purpose, spelt, or freshly ground wheat will work in this recipe. No time to grind your own? Use unbleached flour without synthetic vitamins added.
Eggs – Preferably pastured raised, but any egg will do.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Stand mixer (optional)
Pasta maker/cutter (optional)
Pasta drying rack (optional)
How To Make Sourdough Pasta
Step 1: Place the ingredients in a stand mixer with a dough hook.
Step 2: Mix on low/medium until the dough is smooth and stretchy, about 10 minutes.
Step 3: Allow the dough to rest for 30 minutes.
Step 4: Divide dough into 8 equal parts.
Step 5: Lightly dust a clean surface with flour. Roll the dough out as thin as possible with a rolling pin.
Step 6: Cut with a sharp knife or pizza cutter. I like to roll the dough up before cutting to make it easier.
Step 7: Move the pasta to a towel and lay flat to dry, or hang on a pasta drying rack and allow to dry for at least 30 minutes (and up to 2 hours). See instructions below for how to long ferment this dough.
Step 8: Fill a large pot with water, season well with salt, and bring to a boil. Add the fresh pasta to boiling water and boil for 4-5 minutes stirring with a fork to loosen up the noodles.
Step 9: When the noodles have reached ‘al dente’ texture and are cooked through, strain and add your favorite sauce.
To Shape Pasta with a Pasta Cutter
Step 1: Follow steps 1 through 4 above. Flour a clean work surface and pat out dough balls until it forms a 4″ by 4″ square.
Place the pasta through the pasta maker on the thickest setting (which is an 8 on my machine), catching it as it goes through.
Step 2: Fold into thirds, lengthwise, then run through the thickest setting again.
Continue running the dough through the pasta maker, changing the setting lower and lower each time.
Step 3: Once the dough has passed through the thinnest setting, change out the attachment to the pasta cutter.
Run dough one last time though the cutter, guiding it and catching the pasta strands as they come out.
Step 4: Lay flat to dry on a towel, or hang on a pasta drying rack and allow to dry for at least 30 minutes (up to 2 hours).
Proceed to cook pasta according to directions in the recipe card.
How To Make Long Fermented Sourdough Pasta
Make the pasta as directed above in the quick version.
Instead of only allowing the dough to rest for 30 minutes, allow it to ferment covered for 2-6 hours and then refrigerate up to 24 hours. You want to cover it so it doesn’t dry out.
Tips
- If at any point the dough starts to get too sticky, place it on a floured surface and pat the flour over the entire surface of the dough.
- If you do not have a stand mixer, you can create the dough by hand. Add flour to a clean surface, make a well. Add eggs and sourdough starter to the well and whisk together the wet ingredients. Incorporate the rest of the flour and knead by hand for 10 minutes or so.
- You can make a quick version of this recipe or long ferment for better digestibility.
Recipe FAQs
Yes! Thanks to the fermentation process of the flour from the sourdough starter, the grains become more digestible and the phytic acid is broken down making the nutrients available in the flour easier for your body to absorb.
As long as the dough is fermented, it will be easier to digest. This is because the fermentation process helps break down some of the gluten making it more tolerable to those that have gluten sensitivities.
Fresh homemade pasta needs to dry 12-24 hours or longer before storage. For fresh cooking, allow to dry for at least 30 minutes to 2 hours.
Yes! You are not obligated to just make fettuccine or spaghetti with this recipe. You could also use it to make different shapes, such as ravioli, penne, bow tie (farfalle), orecchiette, and more.
Store pasta in an airtight container in the refrigerator for 2-3 days, or in the freezer for up to 8 months. Thaw in the refrigerator before cooking from frozen.
For longer term storage without freezing: Allow your pasta to dry out for 24 hours in a cool dry place. Turn your pasta every few hours so there aren’t any moist spots.
Once the pasta is completely dry, transfer to an airtight container like a mason jar or Ziploc bag for up to a year.
Find More Sourdough Dinner Ideas
- Beef Carnitas – Instant Pot, Slow Cooker Or Oven
- Best Biscuit Chicken Pot Pie Recipe
- Sourdough Fried Chicken
- The Ultimate Homemade Meatball Sub Recipe
- Sourdough Stromboli
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Pasta
Ingredients
- 1 cup sourdough starter, discard or fed
- 3 cups all-purpose flour
- 4 large eggs
Instructions
Create The Dough
- Place the ingredients in a stand mixer with a dough hook.
- Mix on low/medium until the dough is smooth and stretchy, about 10 minutes.
- Allow the dough to rest for 30 minutes.
To Shape Without A Pasta Maker
- Divide dough into 8 equal parts.
- Lightly dust a clean surface with flour.
- Roll the dough out as thin as possible with a rolling pin and cut with a sharp knife or pizza cutter. I like to roll the dough up before cutting to make it easier.
- Move the pasta to a towel and lay flat to dry, or hang on a pasta drying rack and allow to dry for at least 30 minutes (and up to 2 hours).
Shaping With A Pasta Maker
- Flour a clean surface and pat out dough balls until it forms a 4″ by 4″ square.
- Place the pasta through the pasta maker on the thickest setting, catching it as it goes through.
- Fold into thirds, lengthwise, then run through the thickest setting again.
- Continue running the dough through the pasta maker, changing the setting lower and lower each time.
- Once the dough has passed through the thinnest setting, change out the attachment to the pasta cutter.
- Run dough one last time though the cutter, guiding it and catching the pasta strands as they come out.
- Lay flat to dry on a towel, or hang on a pasta drying rack and allow to dry for at least 30 minutes (up to 2 hours).
Cooking
- Fill a large pot with water, season well with salt, and bring to a boil.
- Add the fresh pasta to boiling water and boil for 4-5 minutes stirring with a fork to loosen up the noodles.
- When the noodles have reached ‘al dente’ texture and are cooked through, strain and add your favorite sauce.
Notes
- You can also create the dough by hand. Add flour to a clean surface, make a well. Add eggs and sourdough starter to the well and whisk together the wet ingredients. Incorporate the rest of the flour and knead by hand for 10 minutes or so.
- If at any point the dough starts to get too sticky, place it on a floured surface and pat the flour over the entire surface of the dough.
- For a long fermented version: Instead of only allowing the dough to rest for 30 minutes, allow it to ferment covered for 2-6 hours and then refrigerate up to 24 hours. You want to cover it so it doesn’t dry out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My pasta was soo delicious! I loved making this, and it cooked perfectly! Two notes from my experience:
1) if doing the long ferment, I would maybe lightly oil the bowl that the dough is in because my dough was sticking when it came time to take it out for rolling. I normally do this, but I just wasn’t paying attention this time. My pasta was still fine, though.
2) after hanging my pasta for drying, a lot of them broke in half when I removed them because I tried to straighten them out. This was literally the first time I ever made pasta, so I don’t know if straightening them out was a rookie mistake or not. Maybe a seasoned pasta-maker can weigh in. I also hung them over a chair back for drying, so maybe that affected them, too? Not sure. Anyway, I used the noodles in a Japanese style soup, and the shorter length worked out better anyway.
I’m excited to try this dough out again and to try different shapes for the pasta, too. Thank you, Lisa!
Delicious! Easy to make and very tasty.
The dough seemed fine went through pasta machine and noodle maker great. However the cooked product was not ok. The noodles were tasteless and slimy. My first time using sour dough recipe but not in making pasta so I was disappointed.
I am sorry you were disapointed with this recipe.
Can you use semolina flour? Have you ever made ravioli with this?
Hi Lisa ~ I just harvested a number of Peruvian purple sweet potatoes and am wondering if I could incorporate baked and mashed to make a sourdough sweet potato pasta. Any thoughts on adding veggies to this recipe?
Many thanks!
Sounds like it could work!
Absolutely delicious- and so easy. My husband said there is no going back to store bought pasta! Thank you for a great recipe!
Do you think this could be used to make larger sheets for lasagna? I’m assuming following the same steps but just cut into larger sections?
Ha I’ve used this 3 times for lasagna, it’s perfect, actually easier than using traditional pasta dough.
Hi Lisa,
Firstly, thank you so much for this extremely useful resource for all things sourdough. I began making sourdough for the first time in March of this year and I’ve had such wonderful results with your recipes!
This one was no different. I made tagliatelle (without a pasta maker) for dinner yesterday (we had carbonara) and it was absolutely delicious!
So happy to hear that. 🙂
I freeze my pasta in round nests after rolling out and it seems to work fine. I’m wondering why it isn’t an option in the recipe 🙂 thanks!
Looking at the nutrition, what is the serving size?
The entire recipe makes 8 servings.
Made Keto pasta before with good results but this sourdough recipe was fantastic , my wife who really not a pasta eater even enjoyed this. It seems to have more flavor than any other recipe I have used. And more filling than the store bought pasta! 5 Stars!