Sourdough Pasta
Simple, quick, life changing…
When I say this recipe is life changing, I mean it has opened up so many avenues of food exploration and guilt free pasta dishes that my body usually could not enjoy before. Why is sourdough pasta so superior? Well, I’ll tell you. For anyone who has ever eaten boxed pasta, you have probably experienced that sluggish or bloated feeling that often comes after. This is because of all the abuse the grains go through when it comes to mass produced pasta products. I am not saying all boxed pasta is the devil- I have had exceptional boxed pasta in my day, but what I am saying is this: fresh, with the addition of sourdough, is always best. This recipe comes together quickly with bubbly or discard sourdough starter and is a delicious alternative to boxed pasta. I have used this recipe for Homemade Spaghetti, and in my Homemade Creamy Alfredo. Let’s jump into this!
Ingredients
Instructions
- In a stand mixer, combine all your ingredients with the dough hook and knead until smooth, about 8 minutes. If you are working by hand, simply add your flour to a clean work surface and make a well in the center. Then add your starter and eggs to your well and fold with a bench scraper or your hands until everything is well combined. Knead for an additional 10 minutes by hand until dough springs back when poked.
- Once dough is kneaded, shape into a ball and place in a bowl covered with a towel and allow the dough to rest for 10-15 minutes. This will allow the gluten to relax and make the dough easier to work with.
- Once dough has rested, cut into four equal pieces. Run each piece as needed through your pasta machine until dough is desired thinness. Or, if working by hand, roll dough balls out as needed on a heavily floured work surface to prevent sticking. You are going to want to roll it as thin as possible; the dough will be slightly translucent.
- Once your dough is rolled and cut, you can cook immediately or allow it to rest for up to 2 hours. If you don’t plan on using it immediately, the dough can be stored in the refrigerator for up to 4 days. Take note however, that the longer you wait to use the dough, the more of that tangy fermented flavor it will develop over time; this is not necessarily a bad thing, it all just depends on personal preference.
- If you are ready to cook, bring a pot of well salted water to boil. Add your pasta to the boiling salt water and cook for 4-5 minutes. Stir with a fork during the cooking process to avoid any noodles sticking together. Once your pasta has cooked, strain and add your favorite sauce. Enjoy!
Notes
- Is This Pasta Gluten Free? This is not a gluten free recipe. However, if you were to use a gluten free sourdough starter and a gluten free flour, you might be able to make it gluten free. I have not tried this, but I would be curious to see if the measurements would still work with gluten free starter and flour. Feel free to experiment and share your results!
- How Long Will This Dough Last in the Fridge? If stored in the fridge, this dough should last 4 days. Just note that it will develop more of that tangy sourdough flavor the longer it ferments.
- What Is the Difference Between Active Starter and Discard Starter? Active Starter is a starter that has been fed recently and is visibly bubbly or frothy- this starter is optimal for bread baking as bread requires active yeast to be able to rise. Discard Starter is starter that has not been fed recently and is therefore hungry- this starter is okay to use in some recipes as not everything requires that rise from active yeast.
- All Of My Recipes Are Tested with King Arthur Flour. When it comes to cooking and especially baking, exact ingredient brands matter, that’s why I will tell you that all of my recipes are tested with King Arthur Flour. Hopefully this will allow you to achieve the same quality results I achieve in my own kitchen. XOXO
