Fresh pasta is so much easier to make than it seems. Just like baking bread, I was always intimidated by making fresh pasta but after making Sourdough Pasta for the first time, it’s been my absolute favorite way to use up my excess discard.
Nothing beats the taste and texture of homemade pasta, make it once and you'll realize it's totally worth the effort. With only a few simple ingredients, you'll have fresh pasta that is sure to impress your friends and family. My favorite way to serve this pasta is with simple sauces like pesto or this roasted tomato sauce.
Looking for ways to enjoy your fresh sourdough pasta? Try this homemade Arrabbiata Sauce or my Roasted Tomato and Red Pepper Sauce.
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Cooking with sourdough discard
In addition to imparting a delicious tangy flavor to your Sourdough Pasta, sourdough discard also makes it more nutritious and easier to digest when you allow it to ferment for a longer period. Since you are not using it to make bread, your sourdough starter does not need to be activated or fed to work in this recipe.
What you need to make Sourdough Pasta
- All-purpose or 00 flour - Pasta is traditionally made with 00 flour, a low-protein flour that's milled very finely. 00 flour can be purchased at most specialty grocery shops or online. But if you don't have any on hand, I've used all-purpose flour with great results.
- Semolina flour - Semolina flour is made of Durum Wheat, a harder type which gives this pasta a nice bite. If you don't have any in your pantry, feel free to substitute with all-purpose or even whole wheat!
- Sourdough discard - Discard imparts a slight tang in this sourdough pasta and if you allow your pasta to ferment for an extended period, you'll enjoy the nutritional benefits of sourdough.
- Egg - Binds the dough together, I like to add an extra yolk to my dough for extra richness.
- Salt - Brings out the flavor in your pasta.
Let's make sourdough pasta!
Pasta simply means paste in Italian, so this recipe starts with a paste. I like to mix my dough on a large butcher block.
1. Start with a mound of flour and create a well in the center with high walls to prevent the eggs and starter from spilling from the sides.
2. Use a fork to make a paste with the starter, eggs and flour. Slowly incorporate all of the flour into the dough using your hands or cut the ingredients together with a bench scraper.
3. Knead the mixture thoroughly until it comes together in a well-incorporated dough. Wrap the dough in plastic wrap and let the dough relax for 30 minutes.
4. Unwrap the dough and knead until it looks smooth. Let the dough rest for 2 hours or ferment for up to 48 hours.
Rolling out and shaping your pasta
The hardest part about making pasta is rolling it out and shaping it. I always use a pasta machine to roll out and cut my sourdough pasta, however you can definitely do this by hand. It's more time consuming of course, but this dough is so nice and pliable that it is definitely doable.
Rolling your pasta out with a pasta machine
Divide your dough into two portions. Flatten one portion of dough into a flat-shaped oval, wrap the other portion in plastic wrap. Using a rolling pin, roll the dough out into a rectangle less than 6 inches wide and thin enough to fit into your pasta machine set at the thickest setting. Feed the dough through the rollers and repeat while gradually reducing the settings until you reach your desired thickness. I personally like to roll my dough out to the third lowest setting on my machine and then use my cutting attachment to cut it into my desired shape.
Rolling and cutting your sourdough pasta by hand
To roll out your dough by hand, divide the dough into two portions. Working with one portion at a time, use a rolling pin to flatten out the dough into a long rectangle. Get the dough as thin as you can, preferably enough so you can see the outline of your fingers through the sheet of pasta.
Starting at the shorter end closest to you, fold the sheet of pasta into a 2 to 3 inch long rectangle. Using a sharp knife, cut the dough into your desired width.
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Sourdough Pasta
Equipment
- pasta maker
- Rolling Pin
Ingredients
- 120 grams all-purpose or 00 flour
- 40 grams semolina flour
- 6 grams salt
- 1 egg
- 1 egg yolk
- 75 grams sourdough discard
Instructions
- Make the dough: Place flours and salt on a butcher block or large plate and create a mound with tall walls and a large well in the center. Add egg, egg yolk and sourdough discard in the center of the well.
- Using a fork, break the egg yolks and stir in the sourdough discard. While keeping the walls intact, begin incorporating the flour into the egg and discard paste until a majority of the flour has been mixed in.
- Work mixture until all dry bits of flour have been hydrated. This may take a while, but don't worry the ingredients will be integrated eventually. Knead the dough until smooth.
- Allow the dough to rest: Wrap the dough in plastic and allow it to ferment at room temperature (75 F / 23 C) for at least 2 hours.
- Ferment dough (optional): After 2 hours, place in the refrigerator for at least 2 hours or up to 48 hours to ferment.
- Cut and roll pasta: Cut and roll your pasta by hand or using a pasta machine.
- Cook the pasta: Bring a large pot of salted water to a boil. Drop the pasta into the water while gently separating the strands. Cook the pasta for 60 to 90 seconds, this pasta cooks very quickly so make sure you watch for doneness.
- Serve and enjoy: Drain the pasta, toss with a little olive oil to prevent from sticking and serve with the sauce of your choice.
Notes
Nutrition
Zipporah says
This is one of my family's absolute favorite uses for our sourdough discard. We've only done fettuccine width noodles so far but plan to try it as lasagne noodles sometime soon. Thanks for the fabulous recipe!
Make It Dough says
So happy to hear this! I am so glad you enjoy this recipe as much as I do and glad your family loves it as well.
Nosine says
Hello, I don’t have the semolina, can I replace it with AP flour?
Make It Dough says
Yes! You can totally use AP flour in place of Semolina. You can also substitute any other whole wheat flour if you'd like.
JanetR says
I want to try this for my family. Can you tell me how much this makes?
Make It Dough says
I'd say this makes enough for 4 small servings or 2 VERY large servings.
Jess says
I tried this with a 24 hour fermentation time. The dough turned out soft and was difficult to work with in the pasta machine as it would just stretch out while holding it. I tried to make thing pasta like your pictures, but the sheets that did cut well ended up clumping together soon after despite having dusted with plenty of flour. Any tips on what I should do differently on my next attempt?
Make It Dough says
Oh no I'm sorry this didn't turn out well for you. Perhaps try cutting back on the starter next time to make a drier dough
MEG says
this recipe was the best ever SD pasta recipe ever. So I made it again today and thought I was able to remember all the steps without looking. But turns out I forgot to let the pasta rest for 2 hours before putting it in the fridge. I just put it straight into the fridge after kneading.
Make It Dough says
It should turn out just fine!
Lynda says
Your recipe looks really good and will try it going to make lasagna and not sure if the recipe will make enough. Does this recipe double easily
Meo says
Thanks for this genius recipe! It's my first time making pasta at home, I let it ferment for 44 hours and it is divine! I was afraid it would be very sour since my discard is old and the dough smelled sour after fermenting. But when you cook it it just tasted delicious, such a complex flavour profile and perfectly chewy. Had some issues cutting it so thin like in your first picture but making it bigger was nicer anyway to bite! I can never look at industrial pasta the same way again... WIll try lasagna sheets next, I guess they need to be a bit thicker to not turn out mushy!
Jayce says
Hi, have you tried making this with whole meal flour? Would love to try different flour.
Make It Dough says
I've tried to add whole wheat flour in small percentages up to 50% with great success but I've never tried 100% whole wheat.
Michaela Angelov says
Do you think I can use this recipe for lasagna sheets? I mean, lasagna cooks for longer time, do you think this fresh pasta will be ok for that?
Make It Dough says
I believe someone has tried these on lasagna before and was successful, although I'm not sure about the cooking time!
Michaela says
Do you think I can use this recipe for lasagna sheets? I mean, lasagna cooks for longer time, do you think this fresh pasta will be ok for that?