Sourdough Pasta

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.

Course Sourdough

Cuisine Italian

Keyword homemade sourdough pasta, sourdough noodles, sourdough pasta

Prep Time 30

Cook Time 5

Additional Time 30

Total Time 1 5

Servings

Calories 235kcal

Author Lisa

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.
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