This Homemade Sourdough Pasta is easy and delicious. No need to throw out your sourdough discard, instead make some pasta. Easy and tasty.
One of my fondest memories of my mother-in-law was watching her make her homemade pasta by hand. And the next best thing was eating it. Fettuccine tossed with a homemade Bolognese Sauce is what food dreams are made of!
Table of Contents
How to make it
In the stand up mixer (with the flat beaters) or large bowl mix together the sourdough starter and eggs until combined. Add the flour and salt, with the dough hook knead until smooth. This can also be done by hand.
Wrap the dough in plastic and refrigerate 8-12 hours.
Remove from the fridge and let come to room temperature. Divide the dough in 4 parts and roll or put through a machine until it is almost transparent about 2mm.
Flour the dough, then fold into 3 parts like an envelope. With a sharp knife cut into desired thickness.
Dust the board with some flour and place the pasta on top, sprinkle it with a little flour and cover with a clean tea towel, to rest for approximately 30-60 minutes before cooking, be sure it is away from all sources of heat and humidity.
Cook the pasta in boiling salted water until al dente, toss with your favourite sauce or topping. From Mushroom to a Meat Sauce.
What is Semolina flour?
Widely used in Italy, semolina has a very high gluten content. It takes a bit more to work with by hand, but it’s excellent at holding its shape. This is why it is perfect for making bread and pasta!
What is Sourdough Starter Discard?
Making sourdoughisn’t hard by any means but it is a process. To begin, you need to start by fermenting the dough (flour and water) naturally over a period of days in a warm area. Eventually, you will discard about half of the starter to leave room to add more flour and water and continue the process. The discarded half once the starter is ready to use, can then be used for all kinds of delicious recipes, like this one or some deliciousSourdough Breakfast Crescent Rolls.
You should roll the dough until it is almost transparent about 2-3mm in thickness. Be sure to keep the dough floured so they don’t stick together. You can either use a machine or roll by hand. I rolled this pasta by hand, I divided the dough into 4 parts to make it easier.
Different Types of Pasta to make
Like any homemade egg pasta you have a large variety of choice. You can make lasagna noodles, fettuccine, linguine, spaghetti, pappardelle and more. Scraps can be cut up and used in soups and stews.
The width for homemade fettuccine is approximately 4 mm, for tagliatelle which are narrower about 2-3 mm and for pappardelle about 5-6 mm.
How long does it take to cook?
Unlike dry boxed pasta which takes anywhere from 8-12 minutes this pasta doesn’t take nearly as long to cook, approximately 3-5 minutes.
How to Store it
The homemade pasta can be stored wrapped in plastic or an airtight container in the fridge for up to 2 days.
How to freeze Homemade Pasta
To freeze the pasta, place the cut or shaped pasta well-spaced on a cookie sheet, then put it in the freezer to harden for a couple of hours. When they are well hardened, put them in freezer safe bags or containers and freeze. When you decide to use them, boil them directly from frozen, stirring often. They may need a minute more to cook.
You can also freeze the dough ball, wrap in plastic and place in a freezer safe bag or container, let the dough thaw in the fridge then bring it to room temperature before rolling out. It will last up to 2-3 months in the freezer.
More Delicious Homemade Pasta Recipes
Simple Two Ingredient Homemade Pasta
Homemade Mushroom Ravioli
Homemade Potato Gnocchi Recipe
If you are tired of making the same old thing with your discard, then why not try this Homemade Sourdough Pasta, and let me know what you think. Buon Appetito!
This Homemade Sourdough Pasta is easy and delicious. No need to throw out your sourdough discard, instead make some pasta. Easy and tasty.
Prep Time 1 hourhr
Cook Time 4 minutesmins
Resting Time 8 hourshrs
Total Time 9 hourshrs4 minutesmins
Course Main Dish
Cuisine Italian
Servings 4servings
Calories 231kcal
Print Recipe Pin Recipe
Ingredients
⅓cupsourdough starter (unfed/discard)
2largeeggs
⅔cupsemolina flour
1tablespoonsemolina flour
⅔cupbread flour
2tablespoonsbread flour
¾teaspoonsalt
Instructions
In the stand up mixer (with the flat beaters) or large bowl mix together the sourdough starter and eggs until combined. Add the flour and salt and with the dough hook knead until smooth. This can also be done by hand.
Wrap the dough in plastic and refrigerate 8-12 hours.
Remove from the fridge and let come to room temperature. Divide the dough in 4 parts and roll or put through a machine until it is almost transparent about 2mm in thickness.
Lightly flour the dough, then fold in 3 parts like an envelope. With a sharp knife cut the strips into desired thickness or shapes.
Dust the board with some flour and place the pasta on top, sprinkle it with a little flour and cover with a clean tea towel, to rest for approximately 30-60 minutes before cooking, be sure it is away from all sources of heat and humidity.
Cook the pasta in boiling salted water until al dente, about 3-5 minutes, toss with your favourite sauce or topping and serve. Enjoy!
Notes
If the dough is too dry add a little water if it is too wet add a bit more bread flour.
Semolina flour is good for pasta because it's a hard variety of wheat and has a high protein content. Both of these properties give more structure to pasta which provides that elusive 'al dente' quality to fresh pastas.
Another big difference, notes The Pantry Mama, is that sourdough pasta can be cooked in as little as two minutes, while other types of pasta can take around 11 minutes. The bacteria that gives sourdough its digestive benefits also creates a tart flavor and chewy texture in sourdough pasta, according to Masterclass.
The semolina flour adds a bit more structure to the dough, which is helpful for shapes like garganelli or farfalle where you want the pasta to “stand up.” You could replace the semolina flour with equal parts 00 flour for a more tender and soft dough, which could be good for something like tagliatelle.
Olive oil adds fat and flavor, and makes the dough more supple and easier to roll out. A little bit of added water can help correct the texture of the dough, making a dry dough softer, though if you add too much, you risk mushy noodles that are prone to sticking to one another.
Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.
The gluten in flour is what gives pasta dough its elasticity and plasticity. Bread flour is high in gluten, so it's also suitable for making pasta. In fact, there's enough gluten in bread flour that adding eggs isn't crucial – it's actually more suited for use in a dough without egg (pasta bianca).
There are four classic Roman pasta dishes: carbonara, cacio e pepe, amatriciana, and alla Gricia. Each uses slightly different techniques and ingredients and has its own place in the canon of Italian food. Here is a brief breakdown of these iconic Italian pasta dishes. 1.
Sourdough bread is healthier than Italian bread. Like the other bread types touched on thus far, Italian bread is made using commercial yeast. Since Italian bread does not traditionally use wild yeast that ferments slowly, Italian bread does not have the enhanced nutritional content that sourdough bread has.
This hard-wheat flour has grown in Italy's warm and sunny south for centuries. As a result, the pasta traditions of the southern and central Italian regions are mainly based semolina flour. The production of dried pasta started off in Sicily where the warm winds and sea breeze were perfect to dry out pasta.
Over the past decade-plus of baking, I've tested all manner of flour from whole grain wheat to spelt to einkorn, and while they all do work, my preferred flour to use when creating a sourdough starter is whole grain rye flour and white flour (this can be all-purpose or high-protein bread flour).
It's often claimed that adding olive oil to your pasta water will stop the pasta sticking together, but this isn't true. All it'll do is make your pasta slippery, which means it'll be much harder for your sauce to coat the cooked pasta.
You can make one pound of fresh pasta with 2 cups of flour and 3 eggs. One pound of fresh pasta is enough pasta for 3 or 4 main course servings, 4 to 6 first course servings, and enough pasta to make 25 to 30 ravioli.
Eggs – The key ingredient for adding richness and moisture to the dough! Olive oil – Along with the eggs, a splash of olive oil moistens the dough and helps it come together. Salt – Add it to the dough and the pasta water for the best flavor.
Semolina's coarse texture makes chewy, hearty pasta that rolls easily through a pasta machine; it also gives the noodles a slightly coarser texture on the exterior so sauce clings better. Pasta Flour Blend means you only have to keep one pasta flour bag in your pantry.
Pastry flour has an even lower protein content than cake flour, clocking in at around 8%, and is mostly used to make pie crusts, biscuits, and scones—anything where you want a tender, crumbly, or flaky texture.
In addition to its golden hue, semolina flour has a nutty flavor and more protein than all-purpose flour. Its gluten protein content creates an elastic dough, perfect for kneading and stretching for pasta. In contrast, neutrality defines all-purpose flour.
To make pasta properly the flour must have at least 12 percent protein content to guarantee true al dente. We can mix in semolina to give the pasta dough the proper content, with the only really noticeable difference being the ash content.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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