Sourdough Pasta
Sourdough Pasta is a naturally fermented, homemade pasta made using active sourdough starter instead of commercial yeast. It has a slightly tangy flavor, improved digestibility, and a beautiful chewy texture. This recipe is perfect for anyone who loves artisan-style cooking and wants a healthier twist on classic pasta.
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 2 ½ cups all-purpose flour (or semolina for firmer pasta)
- 1 large egg (optional, for richer pasta)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1–2 tablespoons water (only if needed)
Instructions
- Mix the Dough: In a large bowl, combine sourdough starter, flour, salt, egg (if using), and olive oil. Mix until a shaggy dough forms.
- Knead: Transfer dough to a clean surface and knead for 8–10 minutes until smooth and elastic. Add a little water if the dough feels too dry.
- Rest & Ferment: Place the dough in a covered bowl and let it rest at room temperature for 4–8 hours, or refrigerate overnight for deeper sourdough flavor.
- Roll the Pasta: Divide dough into portions. Roll thin using a rolling pin or pasta machine.
- Cut & Shape: Cut into desired shapes such as fettuccine, spaghetti, or sheets for lasagna.
- Cook: Boil in well-salted water for 3–4 minutes until al dente. Drain and serve with your favorite sauce.
Notes
- Longer fermentation improves flavor and digestion.
- You can use whole wheat or einkorn flour for extra nutrition.
- Sourdough pasta freezes well after shaping.
- Best served fresh with olive oil, garlic butter, or tomato-based sauces.
Nutrition Information (Per Serving – Approx.)
- Calories: 320 kcal
- Carbohydrates: 55g
- Protein: 11g
- Fat: 6g
- Fiber: 3g
- Sodium: 280mg