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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
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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 (312.5 g) All Purpose Flour or Bread Flour 300g
  • 1 Cup (280 g) Sourdough discard or active starter 280g
  • 4 (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.