Quick Sourdough Pasta Recipe In 5 Steps

This irresistible sourdough pasta recipe is so easy to make! With just three simple ingredients, you can whip up homemade sourdough pasta that you and your entire family will love.

sourdough pasta recipe

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Looking for a simple sourdough discard pasta recipe that is rich and tasty? Look no further! This sourdough pasta recipe is not only simple, but also downright delicious. You will have fresh pasta in no time. 

As a home cook and baker myself, I am always on the lookout for how to use my sourdough starter discard. Afterall, I have a lot of sourdough discard in the fridge! This sourdough discard pasta recipe is a go-to in my household. Not only can you make sourdough spaghetti with the fresh sourdough pasta, but you can also make sourdough ravioli, fettuccine, and even sourdough lasagna noodles! 

Sourdough pasta is the BEST sourdough recipe ideas that are out there. Trust me, you are going to want to make this sourdough pasta recipe.

This post is all about How To Make Homemade Sourdough Pasta Recipe In 5 Easy Steps.

Easy Sourdough Pasta Recipe

sourdough pasta

Sourdough Pasta Recipes Ingredients

rustic sourdough recipe
  • 2 ½ (300g) Flour Plus more for dusting – You can use all purpose flour, bread flour, and even whole wheat flour. Usually, fresh pasta is made with Tipo 00 Flour. However, this easy homemade sourdough pasta recipe can use all purpose flour. I have found no difference in taste whatsoever. Moreover, you need additional flour for dusting. For the dusting, you can use semolina flour or all purpose flour. In my opinion, you should use whatever flour you have. There is no need to buy additional flour!
  • 1 Cup or 280g of Sourdough Discard or Active Starter – This sourdough pasta recipe calls for sourdough starter discard. However, it also works with active sourdough starter. I have tried both ways and there is no difference in taste or texture. It is a great sourdough recipe to use a lot of sourdough discard!
  • 4 Egg Yolks – The yolks in the eggs are fat, and you know what they say, “fat is flavor!” Since there is already liquid in the sourdough discard or active sourdough starter, there is no need to add in whole eggs. The egg whites don’t have much flavor. Moreover, there is a subtle but NOTICEABLE difference when using egg yolks over whole eggs in this sourdough pasta recipe.
Sourdough Pasta Recipes

Sourdough Discard Pasta Tools

  • Rolling Pin – This is needed to roll out the pasta dough ball.
  • Pasta Machine Pasta Roller – If you don’t have a pasta machine to cut the pasta, you can always cut it by hand! All you need is a sharp knife. You can even cut the pasta sheets with a pizza cutter. Personally, I have a stand mixer and use the Kitchen-aid attachment
  • NOTE: You do NOT need any special equipment for this recipe. All you need is a rolling pin and a sharp knife. Trust me, before I bought my pasta machine attachment, I would make this recipe all by and and cut pasta with a knife. The end result was delicious sourdough pasta noodles. 

Sourdough Pasta Steps

sourdough recipe ideas

STEP 1 – Making the sourdough pasta dough

Place all your flour onto a clean work surface. Form the flour into a mound (or a mountain) with your hands. Next, create a well using your hands.

In the middle of the flour mound, add the sourdough discard (or active starter) and the four egg yolks. Using a fork, start whisking the egg yolks and sourdough discard until they come together cohesively. Once the wet ingredients have combined, keep whisking with the fork and slowly add the flour. You only want to incorporate a little bit of flour at a time. However, be careful not to break the flour mound! This will help keep the eggs and sourdough discard from running out.

cecamariti

STEP 2:

Once the dough is a shaggy mess, begin kneading with your hands. Knead the sourdough pasta dough until you get a smooth dough ball. Once you get smooth dough, form into a dough ball wrap the sourdough pasta dough with plastic wrap. Let the dough rest for a 20 minute rest period at room temperature.

sourdough spaghetti

STEP 3:

Unwrap the dough ball from the plastic wrap. Using a knife, divide dough into 4 pieces for big servings or five pieces for regular-sized servings. Using your rolling pin, roll each piece of dough into a flat rectangle. You want each piece to be slim enough to go through the pasta maker. This will be roughly ¼ inch thick.

sourdough ravioli

STEP 4:

Lightly dust the pasta sheet to prevent sticking. Using a pasta machine, pass your pasta sheet through the pasta roller on the thickest setting. On the kitchen aid attachment, this is setting 1. Continue to pass your pasta sheet through the pasta machine attachment, working down each thickness setting until you reach the desired thickness. On the Kitchen-Aid pasta attachment, this is setting 4 or 5. 

sprouted pasta

STEP 5:

Once the pasta sheet is at the desired thickness, run the pasta sheet through the pasta cutter. I used the fettuccine cutter. You can use the spaghetti cutter or any pasta shape your heart desires. You can even cut the pasta with a knife. Once the pasta is cut, dust with flour to prevent sticking. Repeat for the rest of the pasta sheets.

STORING INSTRUCTIONS 

DRYING METHOD
Hang your fresh homemade pasta on a pasta drying rack. If you do not have a drying rack, you can use hangers. Once the pasta is dried, you can store the dry pasta in an airtight container.

FREEZER METHOD

This is the best storing method! There is no need to hang the pasta on pasta drying rack. Place each portion of fresh pasta into a Ziplock plastic bag. Place in freezer. 

Frozen pasta is good for up to one month. 

Sourdough Spaghetti Cooking Instructions

In a large pot, boil water and 1 tablespoon of salt. In the boiling water, add your pasta noodles. 

For fresh noodles, boil for roughly 1 minute or until al dente.

For dried pasta, boil for roughly 2 minutes.

For frozen pasta, boil in the salted water for 2 minutes or until al dente.

It is important to NOT boil sourdough pasta for too long! Sourdough pasta dough cooks much faster than regular pasta. If you over cook your sourdough pasta, it will be too soft and break apart. The cooked pasta should be al dente.

sourdough discard pasta recipe

PRO TIPS

  • All ingredients should be at room temperature. Room temperature eggs and sourdough discard or active starter is much easier to mix.
  • Dust your pasta sheets. Make sure to dust your pasta sheets with flour to prevent sticking! The extra flour will help the pasta sheets not stick to the work surface, rolling pin, and pasta machine.
  • Dust your pasta noodles. After the noodles are cut by the pasta machine or by your knife, dust the pasta with flour. You can use whatever flour you have. For instance, all purpose flour and bread flour both work. You can even use whole what flour! However, traditionally, semolina flour is used to dust sourdough pasta.
  • Weigh out your ingredients. For best results, use a digital scale and weigh out your ingredients in grams. Weighing out the ingredients is much more accurate than using measuring cups.
  • You might need to add more flour or more moisture. If your dough ball feels too wet, add more flour until it is the right consistency. Different flours will absorb water differently. On the same note, your sourdough starter or sourdough discard might be more wet or dry than the one in the recipe. 
  • You can use a longer rest period. This recipe calls for a 20 minute rest period at room temperature. However, you can let the dough ball rest overnight in the fridge. Just make sure to use plastic wrap to prevent the dough ball from drying out.
sourdough gnocchi

Should pasta dough have eggs?

Eggs provide flavor to the pasta dough. However, pasta dough does not need to have eggs. For a vegan pasta dough, you can substitute eggs for olive oil. 

What do you do with your sourdough discard?

Do not through your sourdough discard away. There are a ton of recipes that you can make with your sourdough discard! Not only can you make easy homemade sourdough pasta, but you can also make lasagna noodles, sourdough discard flatbread, and sourdough apple fritters. The possibilities are endless.

sourdough banana cake

This post was all about sourdough pasta recipe.

sourdough pasta recipe
5 from 1 vote

Homemade Sourdough Pasta Recipe

This sourdough pasta recipe is so easy to make! With just three simple ingredients, you can make homemade sourdough pasta that is delicious.
Xena Kai
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time 20 minutes
Total Time: 40 minutes
Servings: 4 Large Servings

Equipment

  • 1 Rolling Pin
  • 1 Sharp Knife
  • Pasta Roller / Pasta Machine Optional. You can use a rolling pin and sharp knife instead.

Ingredients
 
 

  • 2 1/2 Cup All Purpose Flour or Bread Flour 300g
  • 1 Cup Sourdough discard or active starter 280g
  • 4 Egg Yolks

Instructions
 

  • Place all your flour onto a clean work surface. Form the flour into a mound (or a mountain) with your hands. Next, create a well using your hands. In the middle of the flour mound, add the sourdough discard (or active starter) and the four egg yolks. Using a fork, start whisking the egg yolks and sourdough discard until they come together cohesively. Once the wet ingredients have combined, keep whisking with the fork and slowly add the flour. You only want to incorporate a little bit of flour at a time.
  • Knead the sourdough pasta dough until you get a smooth dough ball. Once you get smooth dough, form into a dough ball wrap the sourdough pasta dough with plastic wrap. Let the dough rest for a 20 minute rest period at room temperature.
  • Using a knife, divide dough into 4 pieces for big servings or five pieces for regular-sized servings. Using your rolling pin, roll each piece of dough into a flat rectangle. You want each piece to be slim enough to go through the pasta maker. This will be roughly ¼ inch thick.
  • Lightly dust the pasta sheet to prevent sticking. Using a pasta machine, pass your pasta sheet through the pasta roller on the thickest setting. On the kitchen aid attachment, this is setting 1. Continue to pass your pasta sheet through the pasta machine attachment, working down each thickness setting until you reach the desired thickness. On the Kitchen-Aid pasta attachment, this is setting 4 or 5. 
  • Once the pasta sheet is at the desired thickness, run the pasta sheet through the pasta cutter. I used the fettuccine cutter. You can use the spaghetti cutter or any pasta shape your heart desires. You can even cut the pasta with a knife. Once the pasta is cut, dust with flour to prevent sticking. Repeat for the rest of the pasta sheets.

Notes

STORING INSTRUCTIONS 

DRYING METHOD
Hang your fresh homemade pasta on a pasta drying rack. If you do not have a drying rack, you can use hangers. Once the pasta is dried, you can store the dry pasta in an airtight container.
FREEZER METHOD
This is the best storing method! There is no need to hang the pasta on pasta drying rack. Place each portion of fresh pasta into a Ziplock plastic bag. Place in freezer. 
Frozen pasta is good for up to one month. 

Sourdough Spaghetti Cooking Instructions

In a large pot, boil water and 1 tablespoon of salt. In the boiling water, add your pasta noodles. 
For fresh noodles, boil for roughly 1 minute or until al dente.
For dried pasta, boil for roughly 2 minutes.
For frozen pasta, boil in the salted water for 2 minutes or until al dente.
 
  • All ingredients should be at room temperature. Room temperature eggs and sourdough discard or active starter is much easier to mix.
  • Dust your pasta sheets. Make sure to dust your pasta sheets with flour to prevent sticking! The extra flour will help the pasta sheets not stick to the work surface, rolling pin, and pasta machine.
  • Dust your pasta noodles. After the noodles are cut by the pasta machine or by your knife, dust the pasta with flour. You can use whatever flour you have. For instance, all purpose flour and bread flour both work. You can even use whole what flour! However, traditionally, semolina flour is used to dust sourdough pasta.
  • Weigh out your ingredients. For best results, use a digital scale and weigh out your ingredients in grams. Weighing out the ingredients is much more accurate than using measuring cups.
  • You might need to add more flour or more moisture. If your dough ball feels too wet, add more flour until it is the right consistency. Different flours will absorb water differently. On the same note, your sourdough starter or sourdough discard might be more wet or dry than the one in the recipe. 
  • You can use a longer rest period. This recipe calls for a 20 minute rest period at room temperature. However, you can let the dough ball rest overnight in the fridge. Just make sure to use plastic wrap to prevent the dough ball from drying out.

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