Homemade Sourdough Pasta (Printer-friendly)

Rustic pasta featuring tangy sourdough starter for unique depth and satisfying chew.

# 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 tsp fine sea salt
05 - 1 tbsp olive oil (optional, for extra suppleness)

# Method:

01 - In a large mixing bowl, combine the flour and salt. Create a deep well in the center to hold the wet ingredients.
02 - Pour the sourdough starter, cracked eggs, and olive oil (if using) into the well of flour.
03 - Using a fork, gradually work the flour into the wet ingredients from the edges of the well, mixing until a shaggy, rough dough comes together.
04 - Turn the dough onto a lightly floured surface and knead firmly for 8–10 minutes, pushing forward and folding back, until the dough becomes smooth, elastic, and springs back when pressed.
05 - Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour. This allows the gluten strands to relax, making the dough easier to roll.
06 - Cut the dough into 2 equal portions. Keep one portion covered while rolling the other. Use a pasta machine or rolling pin to roll the dough to your desired thickness, working from the widest setting progressively thinner.
07 - Cut the rolled dough into your preferred shape: tagliatelle, fettuccine, pappardelle, or sheets for lasagna and ravioli.
08 - Lightly dust the cut pasta shapes with flour and arrange in loose nests or layers to prevent sticking while preparing remaining dough.
09 - Bring a large pot of generously salted water to a rolling boil. The water should taste seasoned like the ocean.
10 - Drop the pasta into boiling water and cook for 2–3 minutes until al dente—tender but with a slight bite. Drain immediately and toss with your chosen sauce to serve.

# Expert Tips:

01 -
  • The fermentation adds subtle complexity that makes even simple butter sauces feel special
  • Once you get the rhythm down, fresh pasta becomes a weeknight possibility rather than a weekend project
02 -
  • Overkneading makes pasta tough and rubbery, so stop once the surface feels smooth and elastic
  • The dough needs that full hour rest or rolling becomes an arm workout that ends in frustration
03 -
  • If the dough feels too sticky, dust lightly with flour rather than adding more to the main dough
  • A bench scraper makes dividing and cleaning up easier, though not strictly necessary

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