Homemade Sourdough Pasta (Print Page)

Rustic pasta featuring active sourdough starter for tangy depth and satisfying chew. Perfect with any sauce.

# What You 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 - Combine the flour and salt in a large mixing bowl. 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 whisk the flour into the wet ingredients from the edges inward until a shaggy, rough dough comes together.
04 - Transfer the dough to a lightly floured surface. 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. Let it rest at room temperature for 1 hour to allow the gluten network to relax completely.
06 - Cut the dough into 2 equal portions. Keep one portion covered while rolling the other. Flatten with your hands, then pass through a pasta machine starting at the widest setting, gradually working to your desired thickness. Alternatively, use a rolling pin to roll thin and even.
07 - Cut the rolled dough into your preferred shape: tagliatelle, fettuccine, pappardelle, or sheets for lasagna and ravioli. Dust shapes lightly with flour to prevent sticking.
08 - Bring a large pot of generously salted water to a rolling boil.
09 - Add the fresh pasta to the boiling water. Cook for 2–3 minutes until al dente—tender but with a slight bite to the center.
10 - Drain the pasta thoroughly in a colander. Serve immediately topped with your favorite sauce while hot.

# Expert Tips:

01 -
  • The tang from the starter gives pasta a depth you cannot get from dried boxed noodles
  • Nothing beats the texture of fresh pasta that you rolled yourself
  • Your simple weeknight sauces will taste restaurant worthy
02 -
  • The dough will feel tacky at first but keep kneading and it will transform
  • Resting the dough is not optional, otherwise the pasta will snap while rolling
03 -
  • If the dough tears while rolling, let it rest for another 10 minutes
  • Save your pasta water, that starchy liquid is liquid gold for thickening sauces

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