Sourdough Pasta

5 from 1 vote

Homemade Sourdough Pasta is easy to make and is perfect for using up excess sourdough discard. Made with just 4 simple ingredients, this sourdough discard pasta can be ready in under an hour or left to ferment overnight in the refrigerator.

Yield: Approximately 1 pound of pasta

Course Main Course, Pasta, Side Dish

Cuisine Italian

Prep Time 15

Cook Time 5

Rest Time 30

Total Time 50

Servings servings

Calories 209kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

240 grams (about 2 cups) all-purpose flour
100 grams (about ½ cup) sourdough starter fed or unfed
2 large eggs
1 egg yolk
4 grams (about 1 teaspoon) kosher salt

Instructions

In a large mixing bowl, add the all-purpose flour. Create a well in the center of the flour by pressing the bottom of a measuring cup into it.
240 grams (about 2 cups) all-purpose flour
Into the well, add the sourdough starter, eggs, egg yolk, and kosher salt.
100 grams (about ½ cup) sourdough starter, 2 large eggs, 1 egg yolk, 4 grams (about 1 teaspoon) kosher salt
Using a fork, start whisking the ingredients in the well, gradually incorporating more flour as you whisk.
When the dough becomes too stiff to continue whisking with a fork, transfer the dough and the remaining flour onto a clean work surface.
Begin kneading the dough with your hands, incorporating the rest of the flour until fully blended. Keep kneading the dough, dusting it with additional flour as needed until it becomes smooth and slightly tacky, but no longer sticky. The dough is ready when you can poke it and it quickly springs back.
Cover the dough with a bowl, towel, or plastic wrap and let it rest at room temperature for about 30 minutes. Alternatively, you can refrigerate it for up to 24 hours to ferment it.
*To Make Fettuccine Noodles: Roll out the dough using a rolling pin or a pasta machine until it becomes thin enough for you to see your hand or the counter through it. Cut the pasta sheet into fettuccine noodles using a knife, pizza cutter, or pasta machine.
In a pot of boiling salted water, cook the homemade fettuccine noodles for approximately 3 minutes. Drain the cooked noodles and serve them with your favorite sauce or toppings. Enjoy!

Notes

*See blog post for more detailed instructions on how to roll out, cut, and shape pasta by hand or using a pasta machine.
Adjust flour as needed. The amount of flour needed can vary based on egg size and kitchen humidity. Begin with the specified amount in the recipe and add more gradually if necessary, adjusting as needed for the right dough consistency.
Storage: Store fresh, uncooked pasta dough in the refrigerator for up to 2 days or in the freezer for up to 8 months. Dried pasta can be stored at room temperature for 2-6 months. Cooked pasta can be stored in the refrigerator for up to 5 days and frozen for up to one month.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.