Homemade Sourdough Pasta (Printable View)

Rustic handmade pasta featuring fermented sourdough starter for enhanced flavor and chewy texture.

# Ingredient List:

→ 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 tsp fine sea salt
05 - 1 tbsp olive oil (optional, for extra suppleness)

# How to Make It:

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 Suggestions:

01 -
  • The sourdough adds incredible depth and character that storebought pasta just cant match
  • You get that satisfying handmade pasta texture with a fraction of the usual effort
  • Its the perfect way to use up extra starter while making something extraordinary
02 -
  • Your starter should be at its peak activity, bubbly and fed within the last 12 hours
  • The resting period isn't optional, it's what keeps the dough from snapping back while you roll
  • This pasta cooks faster than dried pasta, so don't walk away from the pot
03 -
  • If your dough feels too sticky, add flour one tablespoon at a time rather than dumping it in
  • Save a handful of pasta water before draining, the starchy liquid binds sauces beautifully
  • A bench scraper makes cleanup and portioning so much easier than working without one

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