Easy Homemade Sourdough Pasta Using Starter or Discard Recipe
This Easy Homemade Sourdough Pasta recipe uses your sourdough starter or discard combined with eggs and all-purpose flour to create flavorful, tangy, and easier-to-digest pasta dough. With a simple mixing and kneading process, followed by either a quick 30-minute rest or a slow overnight fermentation in the fridge, you can enjoy fresh or dried pasta with amazing texture and health benefits from the sourdough fermentation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (fresh pasta) or 6 minutes (dried pasta)
- Total Time: 45 minutes (with 30-minute rest) or 12-13 hours (with overnight fermentation)
- Yield: 8 servings 1x
- Category: Main Course, Side Dish, Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Ingredients
- 100 g Sourdough Starter or Discard (active or discard starter)
- 2 large Eggs
- 250 g All Purpose Flour
Instructions
- Prepare the flour: Pour your all-purpose flour onto a clean counter and create a well in the center to hold the wet ingredients.
- Add starter and eggs: Place the 100 g of sourdough starter or discard and 2 large eggs into the well in the flour.
- Mix the dough: Using a fork, gently beat the eggs and starter together while gradually pulling in flour from the edges of the well to combine. Continue incorporating the flour until the dough becomes shaggy and no longer sticky.
- Knead the dough: Remove the dough from the counter and knead it by hand until it becomes smooth and elastic, which may take about 8-10 minutes.
- Rest or ferment: Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature or, for enhanced sourdough benefits and easier digestibility, refrigerate it overnight (approximately 12 hours) for a slow ferment.
- Roll out and shape: Roll the dough out using a rolling pin or pasta machine to your desired thickness. Cut or shape your pasta as preferred, such as linguine, fettuccine, rigatoni, or lasagne sheets.
- Dry the pasta (optional): Hang freshly cut pasta on a drying rack and allow it to air dry completely for 12-24 hours. Store dried pasta in an airtight container in your pantry to preserve freshness. Fresh pasta can be cooked immediately without drying.
- Cook the pasta: Bring a large pot of water to a vigorous boil and generously salt it. Add your fresh pasta and stir gently. Cook fresh pasta for about 3-5 minutes, checking for doneness depending on thickness. If cooking dried pasta, it will take around 6 minutes or slightly longer. Drain and serve with your favorite sauce.
Notes
- You can use either active sourdough starter or discard for this recipe with great results.
- Longer fermentation in the fridge overnight improves digestibility and flavor due to sourdough’s natural enzymes and beneficial bacteria.
- If you don’t have a pasta machine, a rolling pin and sharp knife work perfectly to roll and cut your pasta.
- Dried homemade pasta is more fragile than store-bought; always store it in an airtight container to avoid breakage and moisture.
- Fresh sourdough pasta has a subtle tangy flavor that adds a unique depth to your pasta dishes.
- Do not overknead the dough in the mixer to avoid motor burnout; hand kneading after mixing is recommended.
Keywords: sourdough pasta, homemade pasta, sourdough discard recipe, easy pasta dough, fermented pasta, gluten sensitive pasta, Italian pasta recipe
