Sourdough pasta is a simple way to make fresh pasta more flavorful and easier to digest. By adding sourdough starter or discard to the dough, you get a subtle tang and better texture without much extra effort.
Ingredients Needed to Make Your Sourdough Pasta:
- all-purpose flour (King Arthur flour recommended)
- eggs, cracked weight (about 3 large eggs)
- active sourdough starter or fresh sourdough discard
- Olive oil (*as needed to make up the egg weight)
- Semolina flour (for dusting)
How To Make Your Sourdough Pasta, Step-By-Step:
Step 1: Make Your Pasta Dough (Food Processor Method)
Weigh the eggs (cracked) in a bowl. If they weigh less than 165 g, use olive oil to make up the difference.
Whisk the sourdough starter into the eggs until it’s smooth.
Add the flour and egg mixture to a food processor with a metal blade.
For 10 to 15 seconds, process until a crumbly dough forms. It doesn’t need to be a ball—just sticky when pinched.
Shape the dough into a rough ball by rolling it onto a floured surface. Cover with a bowl and allow it to rest for 10 minutes.
Knead the dough for 1–2 minutes until smooth. Wrap tightly in plastic wrap.
Fermentation Options:
Same day: Rest the dough for 1 hour at room temp (68–75°F).
Better digestion: Let it rest 1–2 hours at room temp, then chill for up to 24 hours. Allow it to come to room temperature for 30-60 minutes before rolling.
Stand Mixer Option:
Whisk eggs and starter together.
Add flour to the mixer bowl, then the egg mixture.
Mix with dough hook and knead on speed 1 or 2 for 4–5 minutes.
Form dough into a ball and wrap tightly.
Step 2: Roll the Dough
Lightly dust your work area and pasta machine with semolina flour.
Cut the dough into 4 pieces. Flatten one into a 6–8” oval disc.
Roll through the pasta machine starting at the widest setting (#1), twice.
Continue through settings #2 to #4 (twice per setting). For ravioli, go up to #5.
When the pasta sheet is thin and slightly translucent, fold and place on a tray under a towel.
Step 3: Cut into Pasta
Semi-dry the sheets: Hang them on a chair or drying rack for 5–15 minutes.
Cut the pasta: Slice each sheet in half and feed through the cutter (e.g., spaghetti, fettuccine).
Dust liberally with semolina flour to prevent sticking. Lay on a tray in loose nests.
How to store Your Sourdough Pasta?
Place well-floured pasta on a tray and cover with plastic wrap, or store it in an airtight container. Leave at room temperature if you plan to cook it within 1–2 hours, or refrigerate for up to 12 hours. With sourdough pasta, chilling enhances the flavor. Just note that if chilled for more than 24 hours, the noodles may darken slightly and start to stick together.
How To Freeze Your Sourdough Pasta?
Let the pasta air-dry uncovered for 15–20 minutes before freezing to help prevent sticking. Then, divide it into zip-top bags and freeze for up to 1 month—freezing longer may cause it to dry out. When the pasta is ready to be cooked, use it straight from the freezer without any thawing.
How To Cook Your Sourdough Pasta?
Add the pasta to a large pot of boiling water—around 6 quarts per pound of pasta—and be sure to salt the water generously. Since salt varies in strength, exact amounts aren’t given. Cook the pasta for 2 to 7 minutes, depending on its thickness, and taste frequently. The pasta should be al dente, meaning tender but still firm to the bite. Once it’s done, transfer the pasta directly into your sauce using tongs.
FAQs:
That depends on what you’re looking for. Compared to regular pasta, sourdough pasta offers:
Improved flavor: The slight tang from fermentation adds complexity.
Breaking down gluten and phytic acid during the sourdough fermentation process can help with digestion and make the pasta more digestible.
Longer shelf life (when dried): Fermentation acts as a natural preservative.
Absolutely! This recipe uses active sourdough starter or fresh sourdough discard, which gives your pasta dough a subtle tang and added nutrition. Whether you’re trying to use up leftover discard or want to deepen the flavor of your pasta, sourdough is a fantastic addition.
No. While sourdough pasta may be easier to digest than conventional pasta, it is still made with flour and eggs—meaning it contains carbohydrates. Fermentation may slightly reduce the carb content, but not enough to qualify it as low-carb or keto-friendly.
Sourdough bread and pasta may be less inflammatory than their non-fermented counterparts due to the presence of lactic acid bacteria. These bacteria help pre-digest gluten and other hard-to-digest components, potentially reducing the inflammatory response in sensitive individuals. However, this varies from person to person.
For more recipes, follow me on Facebook and Pinterest.
Sourdough Spaghetti Recipe
Discover how to make delicious sourdough pasta at home with our easy recipe, tips for storage, freezing, and cooking for perfect al dente noodles every time.
Ingredients
- All-purpose flour (I used King Arthur flour) (300 g)
- Eggs, cracked weight, about 3 large US eggs (165 g )
- Active sourdough starter or fresh sourdough discard (40 g )
- Olive oil
- Semolina flour, for dusting
Instructions
Step 1: Make Your Pasta Dough (Food Processor Method)
- Weigh the eggs (cracked) in a bowl. If they weigh less than 165 g, use olive oil to make up the difference.
- Whisk the sourdough starter into the eggs until it's smooth.
- Add the flour and egg mixture to a food processor with a metal blade
- For 10 to 15 seconds, process until a crumbly dough forms. It doesn’t need to be a ball—just sticky when pinched.
- Shape the dough into a rough ball by rolling it onto a floured surface. Cover with a bowl and allow it to rest for 10 minutes.
- Knead the dough for 1–2 minutes until smooth. Wrap tightly in plastic wrap.
Fermentation Options:
- Same day: Rest the dough for 1 hour at room temp (68–75°F).
- Better digestion: Let it rest 1–2 hours at room temp, then chill for up to 24 hours. Allow it to come to room temperature for 30-60 minutes before rolling.
- Stand Mixer Option:
- Whisk eggs and starter together.
- Add flour to the mixer bowl, then the egg mixture.
- Mix with dough hook and knead on speed 1 or 2 for 4–5 minutes.
- Form dough into a ball and wrap tightly.
Step 2: Roll the Dough
- Lightly dust your work area and pasta machine with semolina flour.
- Cut the dough into 4 pieces. Flatten one into a 6–8” oval disc.
- Roll through the pasta machine starting at the widest setting (#1), twice.
- Continue through settings #2 to #4 (twice per setting). For ravioli, go up to #5.
- When the pasta sheet is thin and slightly translucent, fold and place on a tray under a towel.
Step 3: Cut into Pasta
- Semi-dry the sheets: Hang them on a chair or drying rack for 5–15 minutes.
- Cut the pasta: Slice each sheet in half and feed through the cutter (e.g., spaghetti, fettuccine).
- Dust liberally with semolina flour to prevent sticking. Lay on a tray in loose nests.
Notes
Here’s the thing about eggs: their size can vary. A large US egg typically weighs between 49 and 55 grams, depending on the brand (and the chicken, of course). While this difference may seem small, it’s important because pasta dough is sensitive and can turn out too dry. To remove the guesswork, this recipe uses the total egg weight instead of just the number of eggs. If three large eggs don’t add up to 165 grams, simply add olive oil to make up the difference.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Try These Next!: