Homemade Sourdough Pasta

 Homemade Sourdough Pasta Noodles are SO much better than store bought, and an absolute joy to make. This is a great recipe to use up your discard and to add a delicious homemade Sourdough Pasta Noodle to your pantry.

If you have ever made regular pasta noddles, this method is exactly the same! Just switch out some of the liquid for sourdough starter and you’re good to go. I love how simple and quick this recipe is, and it tastes so much better than store bought! 

Cook Book

Ingredients in Homemade Sourdough Pasta

One of the main reasons you should be making homemade sourdough pasta is this simple list of ingredients. It doesn’t get any easier than this!

• Flour: All purpose flour is my go-to. I’m sure you could experiment with whole wheat, but it will require more liquid.
• Large Eggs: I love using my backyard chicken eggs for this recipe, it gives the noodles a lovely yellow color. Any large egg will do though!
• Sourdough Starter: This can be active or discard. I always end up using discard, because it’s easy and it gives the noodles a nice sour flavor. If you want them to taste more mild, then you can use active starter. 

Homemade Sourdough Pasta Recipe

You will use the same method for making regular pasta as you do in this sourdough pasta recipe. It’s easy, simple, and you can really taste the difference. The best part about sourdough pasta is it doesn’t make me feel bloated afterwards. Here’s how to make the pasta.

1. Put 1 1/2 c flour on a cutting board or counter top. Make a pile and scoop out the center. Place eggs and sourdough starter in the center. Gently mix ingredients with a fork and slowly add flour as your stir. Once dough is starting to come together, use your hands to gently knead until the flour is wet.

2. Form into ball and cover tightly with plastic wrap. Let rest in the fridge for at least 8 hours or overnight.

3. Cut dough in half and flour surface. Roll out to 1/4 inch thick or desired thickness.

4. Using a ruler, cut the dough into the desired shapes. I’m cutting fettuccini with a pizza cutter.

5. Hang pasta to dry, on whatever you have available. Hang to dry for 30 minutes. At this stage you can cook it or store it.

6. If storing, coil them around your hand and allow to dry for another hour or two. Store in fridge for a few weeks or in freezer for longer and always have Homemade Sourdough Pasta Noodles!

Sourdough Starter

Tips for Making Homemade Sourdough Pasta

• Use Your Stand Mixer: If you want to make this recipe even faster and with little fuss, you can throw all the ingredients in a stand mixer and mix until combined. It’s not traditional, but it is fast and easy. 
• Pasta Maker: If you have a pasta maker, you should definitely use that with this recipe! Rolling out the dough a cutting it can be time consuming and the noodles end up a bit uneven. I don’t have a pasta maker and I enjoy the process of making it by hand, but if you have one, you should use it!
• Types of Pasta: You can make pretty much any type of pasta you like with this recipe! It’s really versatile, and is great as ravioli, fettuccini, and angel hair pasta.