Sourdough Pasta
This recipe is a meticulously calibrated blueprint designed to produce predictable texture and deep sourdough flavor in homemade pasta every single time, moving beyond standard egg pasta techniques.
Equipment
- Stand Mixer
- Dough Hook
- Pasta Maker (or rolling pin and knife)
- Towel or Pasta Drying Rack
- Large pot
Ingredients
Essential 3-Ingredient Dough
- 1 cup sourdough starter (discard or fed)
- 3 cups all-purpose flour
- 4 large eggs (room temperature)
Instructions
Mixing and Resting
- Place the ingredients (starter, flour, eggs) in a stand mixer fitted with a dough hook.
- Mix on low/medium speed until the dough is smooth and stretchy, approximately 10 minutes total machine time. (Do not add water during the first four minutes.)
- Allow the dough to rest for 30 minutes, wrapped tightly in plastic wrap, to allow gluten relaxation.
Hand Shaping and Initial Rolling (Alternative/If not using a machine)
- Divide dough into 8 equal parts.
- Lightly dust a clean surface with flour.
- Roll the dough out as thin as possible with a rolling pin and cut with a sharp knife or pizza cutter. (Tip: Roll the dough up before cutting to make it easier.)
- Move the pasta to a towel and lay flat to dry, or hang on a pasta drying rack and allow to dry for at least 30 minutes (and up to 2 hours).
Machine Processing (Recommended for Optimal Texture)
- Lightly dust a clean surface and pat out dough balls until each forms a 4 inch by 4 inch square.
- Place the pasta through the pasta maker on the thickest setting, catching it as it goes through.
- Fold into thirds, lengthwise, then run through the thickest setting again.
- Continue running the dough through the pasta maker, changing the setting lower and lower each time until the desired thinness is achieved.
- Once the dough has passed through the thinnest setting, change out the attachment to the pasta cutter.
- Run dough one last time through the cutter, guiding it and catching the pasta strands as they come out.
- Lay flat to dry on a towel, or hang on a pasta drying rack and allow to dry for at least 30 minutes (up to 2 hours) to establish surface tension.
Cooking
- Fill a large pot with water, season well with salt (until it tastes like a seasoned broth), and bring to a boil.
- Add the fresh pasta to boiling water and boil for 4-5 minutes, stirring with a fork to loosen up the noodles.
- When the noodles have reached al dente texture and are cooked through, strain and add your favorite sauce.
Notes
The lactic acid in the starter changes the elasticity; you must trust the 10-minute machine time to properly align gluten. Do not add salt or oil to the dough mix; season the cooking water heavily instead. If using a fed starter, the flavor will be milder; use long-stored discard for a sharper tang. For vegan/egg-free substitutions, allow 4 tbsp ground flax + 12 tbsp water to gel for 15 minutes, and increase the initial rest time to 1 hour.
Nutrition
Calories: 235kcalCarbohydrates: 42gProtein: 9gFat: 3g
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