Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (2024)

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This Homemade Sourdough Pasta is easy and delicious. No need to throw out your sourdough discard, instead make some pasta. Easy and tasty.

One of my fondest memories of my mother-in-law was watching her make her homemade pasta by hand. And the next best thing was eating it. Fettuccine tossed with a homemade Bolognese Sauce is what food dreams are made of!

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (1)

Table of Contents

How to make it

In the stand up mixer (with the flat beaters) or large bowl mix together the sourdough starter and eggs until combined. Add the flour and salt, with the dough hook knead until smooth. This can also be done by hand.

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (2)

Wrap the dough in plastic and refrigerate 8-12 hours.

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (3)

Remove from the fridge and let come to room temperature. Divide the dough in 4 parts and roll or put through a machine until it is almost transparent about 2mm.

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (4)

Flour the dough, then fold into 3 parts like an envelope. With a sharp knife cut into desired thickness.

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (5)

Dust the board with some flour and place the pasta on top, sprinkle it with a little flour and cover with a clean tea towel, to rest for approximately 30-60 minutes before cooking, be sure it is away from all sources of heat and humidity.

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (6)

Cook the pasta in boiling salted water until al dente, toss with your favourite sauce or topping. From Mushroom to a Meat Sauce.

What is Semolina flour?

Widely used in Italy, semolina has a very high gluten content. It takes a bit more to work with by hand, but it’s excellent at holding its shape. This is why it is perfect for making bread and pasta!

What is Sourdough Starter Discard?

Making sourdoughisn’t hard by any means but it is a process. To begin, you need to start by fermenting the dough (flour and water) naturally over a period of days in a warm area. Eventually, you will discard about half of the starter to leave room to add more flour and water and continue the process. The discarded half once the starter is ready to use, can then be used for all kinds of delicious recipes, like this one or some delicious Sourdough Breakfast Crescent Rolls.

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How thin should you roll the dough?

You should roll the dough until it is almost transparent about 2-3mm in thickness. Be sure to keep the dough floured so they don’t stick together. You can either use a machine or roll by hand. I rolled this pasta by hand, I divided the dough into 4 parts to make it easier.

Different Types of Pasta to make

Like any homemade egg pasta you have a large variety of choice. You can make lasagna noodles, fettuccine, linguine, spaghetti, pappardelle and more. Scraps can be cut up and used in soups and stews.

The width for homemade fettuccine is approximately 4 mm, for tagliatelle which are narrower about 2-3 mm and for pappardelle about 5-6 mm.

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How long does it take to cook?

Unlike dry boxed pasta which takes anywhere from 8-12 minutes this pasta doesn’t take nearly as long to cook, approximately 3-5 minutes.

How to Store it

The homemade pasta can be stored wrapped in plastic or an airtight container in the fridge for up to 2 days.

How to freeze Homemade Pasta

To freeze the pasta, place the cut or shaped pasta well-spaced on a cookie sheet, then put it in the freezer to harden for a couple of hours. When they are well hardened, put them in freezer safe bags or containers and freeze. When you decide to use them, boil them directly from frozen, stirring often. They may need a minute more to cook.

You can also freeze the dough ball, wrap in plastic and place in a freezer safe bag or container, let the dough thaw in the fridge then bring it to room temperature before rolling out. It will last up to 2-3 months in the freezer.

More Delicious Homemade Pasta Recipes

Simple Two Ingredient Homemade Pasta

Homemade Mushroom Ravioli

Homemade Potato Gnocchi Recipe

If you are tired of making the same old thing with your discard, then why not try this Homemade Sourdough Pasta, and let me know what you think. Buon Appetito!

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (9)

Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (10)

Homemade Sourdough Pasta

Rosemary Molloy

This Homemade Sourdough Pasta is easy and delicious. No need to throw out your sourdough discard, instead make some pasta. Easy and tasty.

Prep Time 1 hour hr

Cook Time 4 minutes mins

Resting Time 8 hours hrs

Total Time 9 hours hrs 4 minutes mins

Course Main Dish

Cuisine Italian

Servings 4 servings

Calories 231 kcal

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Ingredients

  • cup sourdough starter (unfed/discard)
  • 2 large eggs
  • cup semolina flour
  • 1 tablespoon semolina flour
  • cup bread flour
  • 2 tablespoons bread flour
  • ¾ teaspoon salt

Instructions

  • In the stand up mixer (with the flat beaters) or large bowl mix together the sourdough starter and eggs until combined. Add the flour and salt and with the dough hook knead until smooth. This can also be done by hand.

  • Wrap the dough in plastic and refrigerate 8-12 hours.

  • Remove from the fridge and let come to room temperature. Divide the dough in 4 parts and roll or put through a machine until it is almost transparent about 2mm in thickness.

  • Lightly flour the dough, then fold in 3 parts like an envelope. With a sharp knife cut the strips into desired thickness or shapes.

  • Dust the board with some flour and place the pasta on top, sprinkle it with a little flour and cover with a clean tea towel, to rest for approximately 30-60 minutes before cooking, be sure it is away from all sources of heat and humidity.

  • Cook the pasta in boiling salted water until al dente, about 3-5 minutes, toss with your favourite sauce or topping and serve. Enjoy!

Notes

If the dough is too dry add a little water if it is too wet add a bit more bread flour.

Nutrition

Calories: 231kcal | Carbohydrates: 40g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 473mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Calcium: 22mg | Iron: 2mg

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Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (2024)

FAQs

What is the best flour for homemade pasta? ›

Semolina flour is good for pasta because it's a hard variety of wheat and has a high protein content. Both of these properties give more structure to pasta which provides that elusive 'al dente' quality to fresh pastas.

What is the difference between sourdough pasta and regular pasta? ›

Another big difference, notes The Pantry Mama, is that sourdough pasta can be cooked in as little as two minutes, while other types of pasta can take around 11 minutes. The bacteria that gives sourdough its digestive benefits also creates a tart flavor and chewy texture in sourdough pasta, according to Masterclass.

How long does homemade pasta dough have to sit for? ›

Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it! 4. Roll. Shape the dough into a rough circle.

Is it better to make pasta with egg yolks or whole eggs? ›

The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour. Don't add salt: let the salted cooking water and sauce do the seasoning.

What flour do Italians use for homemade pasta? ›

Flour is also categorized as grano duro (also listed as semola flour) and grano tenero (a softer type of wheat). Grano duro is slightly yellow, more granular, and more commonly used for pasta and some breads in the south of Italy. It's also knows as durum wheat flour.

What flour do Italians use for pasta? ›

Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.

What makes Italian pasta different? ›

Italian Pasta Is Made Differently

Usually, Italian pasta is made from 100 percent durum wheat, which is usually called semolina flour. Therefore, Italian pasta is higher in protein. Semolina flour also stands up to the rigors of the cooking process much better than other types of flour.

What is the benefit of sourdough pasta? ›

The sourdough provides for good digestion and your stomach is going to feel good, resulting in a 'Happy Tummy.

Is sourdough bread better for you than Italian bread? ›

Sourdough bread is healthier than Italian bread. Like the other bread types touched on thus far, Italian bread is made using commercial yeast. Since Italian bread does not traditionally use wild yeast that ferments slowly, Italian bread does not have the enhanced nutritional content that sourdough bread has.

Is it better to make pasta dough with or without olive oil? ›

Olive oil adds fat and flavor, and makes the dough more supple and easier to roll out. A little bit of added water can help correct the texture of the dough, making a dry dough softer, though if you add too much, you risk mushy noodles that are prone to sticking to one another.

What happens if you don't rest pasta dough? ›

Don't Rush the Process

Resting the dough gives the flour a chance to fully absorb the eggs so that it develops the proper consistence that you need for rolling and cutting it into the right shapes. Pasta dough should rest for at least 10 to 30 minutes, but you can let it sit for up to an hour for the best results.

Can you roll pasta dough straight from the fridge? ›

The site recommends sealing the dough in plastic wrap and leaving it to rest for at least thirty minutes at room temperature, or in the refrigerator overnight.

How many eggs for 1 cup of flour for pasta? ›

And it's good rule of thumb: 2 eggs per cup of flour. And for normal portions, I figure one egg per person, but you always want more, which is why I used 6 eggs for 3 people. It's a snap if you use standing mixer. But knead by hand if you wish—it's meditative and relaxing.

Why do Italians put hard boiled eggs in pasta? ›

The slightly chalky yolk crumbles into the sauce, and the cooked white is stained red for a few millimeters. They are a creamy, protein-filled addition to the meal. It adds a surprising richness.

Do eggs need to be room temperature for making pasta? ›

With that said, it's important to bring your eggs up to room temperature before making pasta. Cold eggs will freeze up your dough and it won't knead as easily. In general, pasta dough likes to be warm (room temperature) so make sure your flour, eggs and/or water are all at an ambient temp before mixing.

Is semolina or 00 flour better for pasta? ›

The semolina flour adds a bit more structure to the dough, which is helpful for shapes like garganelli or farfalle where you want the pasta to “stand up.” You could replace the semolina flour with equal parts 00 flour for a more tender and soft dough, which could be good for something like tagliatelle.

Should I use all purpose or bread flour for pasta? ›

The gluten in flour is what gives pasta dough its elasticity and plasticity. Bread flour is high in gluten, so it's also suitable for making pasta. In fact, there's enough gluten in bread flour that adding eggs isn't crucial – it's actually more suited for use in a dough without egg (pasta bianca).

What is a substitute for 00 flour? ›

In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.

Is 00 pizza flour the same as 00 flour? ›

There are different types of 00 flour, depending on whether you want to use it for making pasta or pizza dough. The main difference between these flours is gluten content, as pasta-making requires a slightly lower gluten flour than pizza. They will usually be clearly labelled as '00 pasta flour' or '00 pizza flour'.

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