Homemade Sourdough Pasta (Printable)

Rustic pasta with tangy sourdough depth and satisfying chew

# What You Need:

→ Dough

01 - 1 2/3 cups all-purpose flour, plus extra for dusting
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 2 large eggs
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon olive oil (optional, for extra suppleness)

# How-To Steps:

01 - In a large mixing bowl, combine the flour and salt. Create a well in the center to hold the wet ingredients.
02 - Pour the sourdough starter, eggs, and olive oil (if using) into the well of the flour mixture.
03 - Using a fork, gradually incorporate the flour into the wet ingredients, working from the center outward until a shaggy dough forms.
04 - Transfer the dough to a lightly floured surface and knead vigorously for 8–10 minutes until smooth, elastic, and no longer sticky.
05 - Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour to allow gluten strands to relax.
06 - Divide the rested dough into 2 equal portions. Keep one portion covered while working with the other to prevent drying.
07 - Roll out one portion using a pasta machine or rolling pin to your desired thickness, progressing from wider to narrower settings if using a machine.
08 - Cut the rolled dough into your preferred shape: tagliatelle, fettuccine, pappardelle, or sheets for lasagna and ravioli.
09 - Lightly dust the cut pasta shapes with flour to prevent sticking and set aside on a floured surface or baking sheet.
10 - Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2–3 minutes until al dente.
11 - Drain the pasta thoroughly and serve immediately with your favorite sauce.

# Expert Tips:

01 -
  • The natural fermentation adds a depth of flavor that pairs beautifully with everything from rustic ragù to browned butter
  • Working with sourdough creates pasta with a satisfying, tender bite that holds its shape beautifully
02 -
  • Fresh sourdough pasta cooks much faster than dried pasta, so stay close to the pot and test every 30 seconds after the first minute
  • The dough hydration can vary depending on your starter consistency, so trust your hands and add a sprinkle of flour or water if needed
03 -
  • Save a cup of pasta water before draining because the starchy liquid helps emulsify sauces
  • If the dough snaps back while rolling, let it rest for 5 more minutes before continuing

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