If you’ve ever wanted to elevate your homemade pasta game and infuse it with a unique tangy depth, then you are absolutely going to love making The Best Sourdough Pasta Recipe. This recipe combines simple, everyday ingredients with the magic of sourdough starter to create fresh pasta dough that is tender, flavorful, and has just the right amount of chew. Whether you’re a seasoned cook or a curious kitchen adventurer, this recipe is a fantastic way to experiment with sourdough beyond bread, and I promise it will become a beloved staple in your cooking repertoire.
Ingredients You’ll Need
This recipe calls for a handful of essential ingredients that you likely already have, but each one plays an important role in crafting the perfect pasta texture and flavor. The sourdough starter adds a subtle sourness and lightness that you won’t find in regular pasta dough, making every bite bright and satisfying.
- 250g AP flour or 00 flour: Choose 00 flour for silkier pasta or all-purpose for a bit more bite; both create a great dough base.
- 2 eggs: They enrich the dough with moisture and help bind everything together for that perfect elasticity.
- Pinch of salt: Just enough to enhance flavor and balance the sourdough tang.
- 110g sourdough starter or discard: The secret ingredient that lends the pasta its unmistakable depth and character.
How to Make The Best Sourdough Pasta Recipe
Step 1: Prep Your Dough Base
Start by placing your flour and salt into a large bowl or mound them on a clean counter. Create a well in the center—this is where the magic happens. Gently whisk your eggs in a separate small bowl, then pour them together with your active sourdough starter right into the heart of your flour well. This setup ensures a slow, even incorporation of wet and dry ingredients, setting your dough up for perfect texture.
Step 2: Combine and Form the Dough
Using a fork, begin to gently pull the wet mixture inwards, folding it gradually into the flour. This tender mixing helps develop the dough’s structure without overworking it. Once it starts to come together and form a shaggy mass, it’s time to dive in with your hands for the satisfying knead. Work the dough on your floured surface for about 5 to 10 minutes. You want it smooth, elastic, and springy—a texture that promises a wonderful bite when cooked.
Step 3: Chill and Ferment
Wrap the dough tightly in plastic wrap and tuck it into the fridge for a minimum of 1 hour, though you can leave it up to 3 or 4 days. This chilling period isn’t just for convenience—it allows the dough time to ferment and develop those signature sourdough notes that make this pasta so special. The longer it rests, the more complex and tangy it becomes.
Step 4: Roll and Cut Your Pasta
Once you’re ready to cook, remove the dough from the fridge and divide it into four manageable pieces. Lightly flour each piece and roll it out as thinly as possible, either by hand or through a pasta machine if you have one. Cut your sheets lengthwise into noodles with a pizza cutter or sharp knife, customizing the width to your liking—from delicate angel hair to hearty fettuccine.
Step 5: Cook Your Fresh Pasta
Bring a large pot of salted water to a rolling boil and gently drop in your freshly cut noodles. Fresh pasta cooks quickly, so allow about 5 to 6 minutes for the perfect tender bite. Once done, drain and toss with your favorite sauces, herbs, or simply a drizzle of olive oil and parmesan. You’ve just created The Best Sourdough Pasta Recipe right in your own kitchen!
How to Serve The Best Sourdough Pasta Recipe
Garnishes
Fresh herbs like basil, parsley, or oregano complement sourdough pasta beautifully, adding brightness to balance its natural tanginess. A sprinkle of grated Parmesan or Pecorino Romano brings savory depth, while a touch of lemon zest can lift the flavors to another level. Don’t shy away from cracked black pepper or a drizzle of good quality extra virgin olive oil for that finishing touch.
Side Dishes
This pasta pairs wonderfully with light, fresh sides like a crisp arugula salad tossed with lemon vinaigrette or roasted seasonal vegetables that provide texture contrast. Garlic bread or a warm, crusty loaf of bread is also a natural friend, perfect for scooping up any delicious sauce left behind.
Creative Ways to Present
Try rolling the sourdough pasta into nests and placing them delicately on the plate for an elegant look. For a rustic family-style dish, pile the noodles in a shallow bowl and serve with sauce ladled generously on top. You can also experiment by tossing the pasta into a colorful vegetable stir-fry or using smaller dough portions for homemade ravioli or tortellini that showcase the tangy dough inside.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cooked pasta, store it in an airtight container in the refrigerator for up to 3 days. Toss it with a little olive oil to prevent sticking and reheat gently to enjoy the fresh, sourdough-inspired goodness again.
Freezing
The best part about The Best Sourdough Pasta Recipe is how well it freezes. After rolling and cutting your dough, lay the noodles in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. This way, you’ll always have fresh-tasting sourdough pasta on hand for quick meals. Frozen pasta cooks just like fresh; just add a minute or two to your boiling time.
Reheating
To reheat leftover pasta, gently warm it in a skillet with a touch of olive oil or sauce over low heat. Avoid microwaving, which can toughen fresh pasta. A quick sauté preserves its tender texture while refreshing the flavors.
FAQs
Can I use discard sourdough starter for this pasta?
Absolutely! Discard sourdough starter works wonderfully for this recipe, making it a fantastic way to reduce waste while still enjoying all the flavor benefits of sourdough pasta.
What type of flour is best for sourdough pasta?
For the silkiest, most tender pasta, 00 flour is ideal, but all-purpose flour makes excellent pasta too and adds a nice bite. Both work well depending on your preference and what you have available.
How long should I knead the dough?
About 5 to 10 minutes of kneading is perfect to develop the gluten for elasticity. The dough should feel smooth, springy, and not sticky when ready.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 4 days. The flavor improves as it ferments, making the pasta even more delicious.
How do I know when the pasta is cooked?
Fresh sourdough pasta cooks quickly, typically in 5 to 6 minutes. Taste a piece to ensure it’s tender but still has a slight bite, then drain promptly to avoid overcooking.
Final Thoughts
Trust me when I say The Best Sourdough Pasta Recipe is a game changer for anyone who loves both pasta and sourdough flavors. It feels rewarding to make fresh pasta with your own hands, and the subtle sourdough tang brings a unique twist that elevates every dish. Give this recipe a try and prepare to impress your friends and family with your new homemade pasta skills—you might just find it becoming your go-to dinner since it’s delicious, simple, and endlessly versatile.
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The Best Sourdough Pasta Recipe
- Total Time: 1 hour 21 minutes (including resting time)
- Yield: Serves 4
Description
This is a simple and delicious recipe for making sourdough pasta from scratch using basic ingredients like flour, eggs, salt, and sourdough starter. The dough is kneaded, rested in the fridge to develop flavor, then rolled out and cut into noodles before boiling. This pasta has a unique fermented tang and can be made in advance or frozen for convenient meals.
Ingredients
Ingredients
- 250g all-purpose (AP) flour or 00 flour
- 2 eggs
- Pinch of salt
- 110g sourdough starter or discard
Instructions
- Combine Ingredients: Add the flour and salt to a bowl or your work surface and make a well in the center. Gently whisk the eggs in a small bowl, then pour the eggs and sourdough starter into the flour well.
- Incorporate Wet and Dry: Using a fork, gently start to incorporate the wet ingredients into the flour by stirring from the center outwards until the mixture begins to form a dough.
- Knead the Dough: Once the dough comes together, use your hands to knead it on the counter until smooth, about 5 to 10 minutes. The dough should be elastic and ready to rest.
- Rest the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour and up to 3 to 4 days. The longer it rests, the more fermented and sour the flavor becomes.
- Roll and Cut the Dough: Remove the dough from the fridge and divide it into 4 portions. Lightly flour each piece and roll out thinly into long sheets by hand or using a pasta machine. Cut the sheets lengthwise with a pizza cutter or sharp knife to your preferred noodle width, or use a pasta machine for cutting.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh sourdough pasta and cook for 5 to 6 minutes or until tender. Drain the pasta and use it in your favorite pasta dishes.
Notes
- You can make the pasta dough up to 4 days in advance and keep it refrigerated until ready to cook.
- This pasta dough works well when made in larger batches, rolled out, sliced, and frozen. Simply cook from frozen for quick sourdough pasta meals.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
