There’s nothing quite like the joy of creating your own pasta from scratch, especially when it’s infused with the delightful tang of sourdough. Sourdough pasta combines the comforting tradition of homemade noodles with the unique, complex flavors of sourdough starter. This culinary adventure not only elevates the taste and texture of your pasta dishes but also offers health benefits and a creative outlet in the kitchen. Whether you’re a seasoned home chef or a curious beginner, diving into the world of sourdough pasta is a rewarding journey that will impress your taste buds and your family alike.

Making homemade sourdough pasta is so much easier than you think. I have been making homemade noodles for years, but the past year I have gotten more into changing every single recipe I make that involves flour, into flour. Pasta was not about to be left out, because who wouldn’t want to turn one of the most carb-heavy foods that we love to indulge in into a healthier version? I was skeptical though, I love the tangy taste in sourdough bread and baked goods, but in pasta? In chicken noodle soup? I wasn’t sure. But I went for it and it turns out, if you use active starter, only ferment for 6-8 hours, your pasta will only have a barely tangy taste.

Why you should make this easy homemade sourdough pasta:

Superior Texture: Freshly made pasta often has a better texture, being more tender and bouncy than regular pasta.
Nutrient-Rich: Sourdough fermentation can break down some of the gluten and make nutrients more accessible. This can be easier on digestion compared to regular store-bought pasta.
No Preservatives: You know exactly what ingredients are going into your pasta, ensuring a more natural and preservative-free meal.
Customization: You can experiment with different flours, adding herbs, spices, or even vegetable purees for color and flavor.
Satisfaction: There’s something incredibly rewarding about creating fresh sourdough pasta from scratch. The process itself can be a fun and fulfilling experience.
Freshness: Fresh pasta always tastes better, and you can taste the difference when you’re using high-quality, fresh ingredients.
Ingredient Control: You can choose organic, local, or any specific type of flour you prefer.
Learning Experience: Making pasta from scratch can improve your cooking skills and give you a better understanding of the ingredients and techniques involved.
Impress Guests: Serving homemade pasta can be a delightful surprise for dinner guests, showcasing culinary skills.

Ingredients for sourdough pasta recipe:

2 cups all-purpose flour
1 large egg
1/4 cup active sourdough starter
1 teaspoon salt

Equipment:

KitchenAid (optional)

Rolling pin or pasta machine

Instructions:

Combine Ingredients: In a large bowl, whisk together the flour and salt. Create a well in the center and add the egg and sourdough starter. Mix until a dough forms. (You can use your stand mixer too, using the dough hook attachment but it might struggle).
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until you can form a smooth ball.
Rest the Dough: Wrap the sourdough pasta dough ball in plastic wrap and let it rest for at least 30 minutes minimum, or up to 12 hours for a more complex flavor and better digestibility.
Roll Out the Dough: Divide the dough into 4 equal pieces with a bench scraper, and flatten it as much as you can with your hands. This will make it easier to feed through the pasta roller machine or roll with a rolling pin. Dust the dough with flour to prevent sticking before rolling it out. Roll out each piece of dough using a rolling pin or a pasta machine until you have your desired thickness. If using a pasta maker, start on the thickest setting. Feed the dough through and move the dial to a thinner setting after each pass. Continue until you reach the desired thickness. Remember, the pasta will expand slightly when cooked.
Let dry for a bit: If you are hand cutting this with a pizza cutter, you can eliminate this step. But my cutting machine doesn’t cut nicely if I don’t let the sheets dry for up to an hour before running them through the cutter attachment.
Cut Pasta: Use a knife or a pasta cutter to cut the dough.
Lay on towels or parchment paper to dry, or on a pasta drying rack. You can use immediately but if you are storing in fridge or freezer it needs to be laid out to dry in a thin, non-clumpy layer for until it is completely dry.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2-3 minutes, or until al dente. Drain the pasta and serve immediately with your favorite sauce.

Fermentation options:

1 Hour at Room Temperature (68- 75 F): This is the quickest method for those who want a “same day” sourdough pasta. The sourdough flavor is very mild.
12-24 Hour Overnight Option: This option is for those who want to maximize fermentation, digestibility. Rest the dough at room temperature for up to 6 hours. If leaving it overnight, then refrigerate. Make sure the dough is wrapped very tightly, double layer if you have to, because the dough will get too dry. Chilled dough needs to rest for at least 30 minutes-1 hour before rolling. Otherwise it will be too stiff.

Tips for making sourdough pasta:

Flour Your Surface: Keep your work surface well-floured to prevent sticking, and the tops of the strips. I flour very generously after every step.
Experiment with Flavors: Add herbs or spices to your dough for an extra kick.
Drying: If you’re not cooking the pasta immediately, let it dry on a pasta rack or a floured surface to prevent sticking.
Storage: Fresh pasta can be stored in the refrigerator in an airtight container for a couple of days or frozen for longer storage.

Where to use your fresh homemade pasta:

Chicken Noodle Soup: Add your pasta to a flavorful broth with vegetables, chicken, or beef for a comforting noodle soup.
Sourdough Fettuccine Alfredo: The tangy flavor of sourdough pasta pairs beautifully with a rich and creamy Alfredo sauce.
Sourdough Spaghetti Carbonara: The slightly sour notes of the pasta complement the savory and creamy flavors of carbonara sauce.
Sourdough Lasagna: Use your sourdough pasta sheets to create a layered masterpiece with rich meat sauce, and melted cheese.
Sourdough Pesto Pasta: Toss your pasta with fresh pesto, butter and a sprinkle of Parmesan for a light and flavorful dish.
Sourdough Pasta with Lemon and Herbs: Toss your pasta with lemon juice, olive oil, fresh herbs, and a touch of garlic for a refreshing and light dish.

Why Sourdough?

Why do I have to turn everything I make into sourdough, you ask? The digestibility factor is a good enough reason for me. With the right amount of time and temperature, the natural acids and friendly bacteria in sourdough starter breaks down the hard to digest gluten enzymes making pasta easier to digest. If you’re already making your own pasta, you should especially consider making it sourdough. It is not one bit harder-just a bit more of a wait time as it goes through the fermentation process. I wrote an entire blog post about the goodness of sourdough and why you want to incorporate into your cooking/baking here.