Sourdough Pasta
Learn how to make fresh sourdough pasta from scratch using sourdough discard or peak starter. This recipe creates incredibly silky, extensible dough that’s easier to work with than traditional pasta dough. The sourdough adds subtle tangy complexity and makes the dough more forgiving to roll thin. Includes both quick (1-2 hour) and overnight cold ferment options, plus instructions for hand kneading and stand mixer. Perfect for pasta machines but can be hand-rolled. Pairs beautifully with any sauce from simple butter and herbs to rich shrimp scampi.
Ingredients
- 300 g all-purpose flour or 200g all-purpose + 100g semolina
- 100 g active sourdough discard or peak starter 100% hydration
- 2 large eggs
- 14 g olive oil 1 tablespoon
- 3 g fine sea salt 1/2 teaspoon
- Extra flour for dusting
Instructions
For Hand Mixing and Kneading:
- Mound flour on clean work surface and create a well in center. Add discard, eggs, olive oil, and salt to the well.
- Using a fork, gradually incorporate flour from inner edges until a shaggy dough forms.
- Knead by hand for 8 to 10 minutes until smooth and elastic. Add water 1 teaspoon at a time if too dry. Dough should feel firm but not crumbly.
For Stand Mixer with Dough Hook:
- Add flour and salt to the mixer bowl. Add sourdough starter, eggs, and olive oil on top.
- Mix on low speed (setting 2 on KitchenAid) for 8 to 10 minutes until dough is smooth and elastic and forms a ball that clears the sides of the bowl.
- If too dry and crumbly, add water 1 teaspoon at a time with mixer running. If sticky, add flour 1 tablespoon at a time. Finished dough should be firm and smooth.
Resting (for both methods):
- Quick method: Wrap tightly and rest at room temperature for 1 to 2 hours.
- Overnight method (recommended): Rest 2 hours at room temperature, then refrigerate 8 to 24 hours. Remove from refrigerator 30 minutes before rolling.
- Divide into 4 pieces. Roll thin using pasta machine (setting 6 to 7 for fettuccine) or rolling pin.
- Cut into desired shape. Toss with semolina or flour to prevent sticking.
Cook pasta:
- Bring large pot of salted water to boil. You want it to taste like the sea.
- Cook 2 to 4 minutes until al dente. Start tasting at 2 minutes. Reserve 1 cup pasta water before draining.
- Toss with your favorite sauce and serve immediately.
Notes
See the blog post for more detailed infomation
Overnight cold ferment develops superior flavor and texture
Recipe optimized for pasta machines but can be hand-rolled
Dough keeps refrigerated 3 days, frozen 3 months
Cut pasta can be refrigerated 2 days or frozen 3 months
Cook frozen pasta directly from freezer, adding 1 to 2 minutes
Use discard fed within 12 hours OR peak starter for best results
Pasta water is essential for finishing sauces properly
