Homemade Sourdough Pasta (Printer-friendly)

Flavorful handmade pasta featuring tangy sourdough for rustic texture and rich taste.

# 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 well in the center of the flour mixture.
02 - Add the sourdough starter, eggs, and olive oil (if using) into the well of the flour mixture.
03 - Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy, rough dough forms.
04 - Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky.
05 - Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour to allow gluten strands to relax.
06 - Divide the dough into 2 equal portions. Working with one portion at a time (keep the remaining covered), roll out using a pasta machine or rolling pin to desired thickness.
07 - Cut the rolled dough into preferred shapes: tagliatelle, fettuccine, pappardelle, or sheets for lasagna and ravioli.
08 - Lightly dust the cut pasta shapes with flour to prevent sticking and arrange in loose nests or lay flat.
09 - Bring a large pot of generously salted water to a rolling boil.
10 - Add the fresh pasta to boiling water and cook for 2 to 3 minutes until al dente. Drain thoroughly and serve immediately with desired sauce.

# Expert Advice:

01 -
  • The sourdough starter adds an incredible depth of flavor that regular pasta just cannot match
  • Its incredibly forgiving and comes together with ingredients you probably already have
  • Nothing beats the satisfaction of pulling fresh pasta from boiling water you made yourself
02 -
  • Your starter should be at its peak activity, ideally fed 4 to 6 hours before using, for the best rise and flavor
  • The resting period is not optional—the dough will fight back and shrink while rolling if you skip this step
  • This pasta cooks faster than dried pasta and can go from perfect to mushy in seconds
03 -
  • If the dough feels too sticky while kneading, add flour one tablespoon at a time—too much flour will make the pasta tough
  • The dough is ready when it springs back when poked gently and feels silky smooth, not tacky

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