The Best Sourdough Pasta Recipe

Introduction

This sourdough pasta recipe transforms simple ingredients into a flavorful, tender homemade pasta with a subtle tang. Using sourdough starter adds a unique depth that elevates any pasta dish. It’s perfect for home cooks looking to try something a bit different with classic pasta.

Ingredients

• 250g all-purpose flour or 00 flour
• 2 eggs
• Pinch of salt
• 110g sourdough starter or discard

Instructions

1. Step 1: Place the flour and salt in a bowl or on a clean counter, then create a well in the center.
2. Step 2: In a small bowl, gently whisk the eggs. Pour the eggs and sourdough starter into the well in the flour.
3. Step 3: Use a fork to gradually incorporate the wet ingredients into the flour, stirring until a dough begins to form.
4. Step 4: Once the dough starts coming together, knead it by hand on the counter for 5 to 10 minutes until smooth and elastic.
5. Step 5: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, up to 3 to 4 days. Longer fermentation will create a more sour flavor.
6. Step 6: When ready, remove the dough from the fridge and divide it into 4 pieces. Lightly flour each piece on both sides and roll out into thin sheets by hand or using a pasta machine.
7. Step 7: Slice the sheets lengthwise into your preferred noodle width using a pizza cutter, knife, or pasta machine.
8. Step 8: Bring a large pot of salted water to a boil. Cook the fresh pasta for 5 to 6 minutes until tender.
9. Step 9: Drain the pasta and serve with your favorite sauce or dish.

Tips & Variations

• Use 00 flour for a silkier texture, or all-purpose flour for a sturdier bite.
• If the dough feels sticky, sprinkle a little extra flour while kneading but avoid adding too much to keep it tender.
• Try letting the dough ferment longer in the fridge for a stronger sourdough flavor.
• Experiment with different shapes by adjusting the cutting width or using pasta cutters for fettuccine, tagliatelle, or pappardelle.
• Serve with simple olive oil and garlic, fresh tomato sauce, or creamy Alfredo for a delicious meal.

Storage

Store any unused sourdough pasta dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Fresh pasta can be refrigerated for up to 2 days or frozen in an airtight container for up to 1 month. To reheat, boil frozen pasta directly from the freezer until tender, adding an extra minute to cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, active sourdough starter works well and will add even more flavor and fermentation activity to the dough.

Do I need a pasta machine to roll out the dough?

No, you can roll the dough thinly by hand using a rolling pin. A pasta machine makes the process easier and more uniform but isn’t essential.

The Best Sourdough Pasta Recipe

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★★★★★

4.7 from 108 reviews

• Author: lina
• Total Time: 1 hour 21 minutes (including chilling time)
• Yield: 4 servings 1x

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Description

This sourdough pasta recipe combines a simple blend of flour, eggs, salt, and sourdough starter to create a fresh, tangy, and tender homemade pasta. The dough is kneaded by hand, rested in the fridge to develop flavor, then rolled thin and cut into noodles before boiling. Perfect for adding a unique sourdough twist to your favorite pasta dishes.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 250g all-purpose flour or 00 flour
• Pinch of salt

Wet Ingredients

• 2 large eggs
• 110g sourdough starter or discard

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Instructions

1. Prepare the dough base: Add the flour and salt to a bowl or mound on your countertop and make a well in the center. Gently whisk the eggs in a separate small bowl.
2. Mix wet and dry ingredients: Pour the whisked eggs and sourdough starter into the flour well. Use a fork to slowly incorporate the wet ingredients into the flour, stirring continuously until a dough starts to form.
3. Knead the dough: Once the dough begins to come together, use your hands to knead it on the counter until it becomes smooth and elastic, about 5 to 10 minutes.
4. Chill the dough: Wrap the kneaded dough tightly in plastic wrap and refrigerate for at least 1 hour and up to 3 to 4 days. The longer it rests, the more fermented and sour the dough becomes.
5. Prepare for rolling: When ready to use, remove the dough from the fridge and divide it into 4 equal pieces. Dust both sides of each piece with flour to prevent sticking.
6. Roll out the dough: Roll each piece out as thinly as possible into long sheets using a rolling pin or a pasta machine if you have one.
7. Cut the pasta: Slice the rolled dough lengthwise into noodles of your preferred width using a pizza cutter, a sharp knife, or a pasta machine attachment.
8. Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 5 to 6 minutes until tender. Drain the pasta and use immediately with your favorite sauce or dish.

Notes

• Using 00 flour yields a silkier texture, but all-purpose flour works well too.
• Resting the dough longer in the fridge will enhance the sourdough flavor.
• If you don’t have a pasta machine, be patient and roll the dough as thin as possible by hand.
• Fresh pasta cooks quickly; avoid overcooking to maintain a tender bite.
• The recipe can be doubled or halved depending on your needs.

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: sourdough pasta, homemade pasta, fresh pasta, sourdough starter recipe, Italian pasta dough