Sourdough Pasta
This simple and tangy sourdough pasta utilizes your active starter for a unique flavor profile, making it a delightful homemade alternative to traditional pasta.
Ingredients
Pasta Ingredients
- 2 cups all-purpose flour Substitute with 00 flour for a silkier texture or whole wheat for a nuttier flavor.
- 1 cup active sourdough starter 100% hydration is assumed; add more water if using a stiff starter.
- 2 large eggs Use room temperature eggs or see the Variations section for egg-free options.
- 1/2 teaspoon salt
- 1 tablespoon water Add more as needed, a teaspoon at a time if the mixture looks dry.
Instructions
Preparation
- Put the flour and salt in a large bowl and stir to combine. Make a well in the center.
- Add the sourdough starter and eggs into the well.
- Mix with a fork or your fingers, pulling flour from the sides into the center until a dough forms. If it looks dry, add water a teaspoon at a time.
Kneading
- Turn the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. It should spring back slightly when pressed.
Fermentation
- Wrap the dough tightly in plastic wrap and refrigerate for at least 12 hours to ferment. Overnight is ideal for flavor development.
Rolling and Cutting
- After fermentation, unwrap and let the dough return to room temperature for 20-30 minutes.
- Roll it out to your desired thickness and cut into noodles, sheets, or shapes.
Cooking
- Cook in boiling salted water for 2-4 minutes until al dente, then drain.
Notes
Uncooked pasta can be frozen. Dust with semolina or flour, spread in a single layer, and freeze on a tray. Once solid, transfer to a sealed bag for up to 2 months. Cook from frozen, adding extra 30-60 seconds to the cooking time.