Homemade Sourdough Pasta (Printable Version)

Rustic handmade pasta featuring tangy sourdough starter for enhanced flavor and chewy texture. Perfect with any sauce.

# What You'll Need:

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

# Directions:

01 - In a large mixing bowl, combine the flour and salt. Create a deep well in the center to hold the wet ingredients.
02 - Pour the sourdough starter, cracked eggs, and olive oil into the well of the flour mixture.
03 - Using a fork, gradually whisk the flour into the wet ingredients from the edges of the well until a shaggy, rough dough comes together.
04 - Turn the dough onto a lightly floured surface and knead firmly for 8 to 10 minutes until the texture becomes smooth, elastic, and springs back when pressed.
05 - Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour to allow the gluten strands to relax completely.
06 - Divide the dough into 2 equal portions. Keep one portion covered while rolling the other to your desired thickness using a pasta machine or rolling pin.
07 - Cut the rolled dough into your preferred shape: tagliatelle, fettuccine, pappardelle strips, or sheets for lasagna and ravioli.
08 - Lightly dust the cut pasta shapes with flour and arrange them in loose nests or layers to prevent sticking until cooking.
09 - Bring a large pot of generously salted water to a rolling boil over high heat.
10 - Drop the fresh pasta into the boiling water and cook for 2 to 3 minutes until al dente. Drain thoroughly and serve immediately with your chosen sauce.

# Expert Tips:

01 -
  • The sourdough adds a subtle tang that makes every sauce taste brighter and more complex
  • This dough is incredibly forgiving and rolls out smoother than any fresh pasta I've made
  • You can turn kitchen starter maintenance into the most rewarding dinner project
02 -
  • Never skip the resting period or your dough will fight back every time you try to roll it thin
  • The dough becomes stickier as it warms up from handling, so keep extra flour nearby and dust frequently
  • Sourdough pasta cooks faster than regular fresh pasta, so check it thirty seconds earlier than you think
03 -
  • Save a small amount of pasta water before draining because the starch content helps sauces cling to every strand
  • If you don't have a pasta machine, a rolling pin and steady pressure will give you wonderfully rustic noodles

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