Easy Homemade Sourdough Pasta Recipe (2024)

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This easy homemade sourdough pasta couldn’t be easier. You only need 3 ingredients and can use an active sourdough starter or discard. Whip up a quick version or long ferment for more health benefits and better digestibility.

Easy Homemade Sourdough Pasta Recipe (1)

Pasta is one of the easiest recipes to make and takes only 3 ingredients and a little time. Yet,it is something most of usdon’t think twice about buying pre made. Why make homemade pasta when you can just pop open a box?

Foremost, there is no comparison in taste and texturebetweenhomemadeandboxed. Especially when you add the sourdough factor, the taste ismore complexand flavorful.

The one problem I have with making it myself…the pasta maker.

I have a pasta roller/cutter attachment for my KitchenAid stand mixer, but I hate getting it out. This is what stops me from making pasta 99% of the time. It’s a small thing, but in the middle of a busy day it’s an impossible task to me.

This sourdough pasta dough is so easy to roll out paper thin by hand, that I find I can skip diggingall the clunky implementsout of the pantry.

Now,I have zero excuses.

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Sourdough Pasta Making Tips:

  • You can make this recipe with or without a pasta maker. Use a rolling pin to roll out the dough super thin and slice with a pizza cutteror knife.
  • The dough may get quite sticky while you are thinning it out. Just add more flour.
  • You can make a quick version of this recipe or long ferment for better digestibility.
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Why you will love this recipe:

Flavor: This sourdough version packstons offlavor especially compared to regular, store-bought, dried pasta. Want even more flavor? Long ferment the dough to bring out more of that sourdough tang.

Healthy: The best part aboutmakingfood from scratch is controlofthe ingredientsused.For instance,pasture raised eggs are incredibly nutritious.Also,I love using freshly ground wheat, which contains more nutrients compared to flour that has been sitting on a shelf for months.No time to grind your own? Use unbleached flour without synthetic vitamins added. Lastly,sourdough starter contains fermented grains which are easier to digest.

Easier to digest:One of the main benefits of sourdough, besides more nutrients and better nutrient absorption, is that it is much easier to digest,particularlyfor those that may be sensitive to gluten. If you are sensitive to gluten, I suggest allowing the dough to ferment for 24 hours. See directions below.

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Ingredients:

Sourdough starter– Discard or fed starter will work for this recipe. This is a great way to use up discard that would usually just be tossed out.

Flour– All-purpose flour or freshly ground.

Eggs– Preferably pastured raised, but any egg will do.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosurehere.

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Tools you may need:

Stand mixer (optional)

Pasta maker/cutter – like this one (optional)

Measuring cups

Pasta drying rack (optional)

FAQ:

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Is sourdough pasta better for you?

Yes! Thanks to the fermentation process of the flour from the sourdough starter, the grains become more digestible and the phytic acid is broken down making the nutrients available in the flour easier for your body to absorb.

Is sourdough pasta easier to digest?

As long as the dough is fermented, it will be easier to digest. This is because the fermentation process helps break down some of the gluten makingit more tolerable to those that have gluten sensitivities.

What type of flour should I use?

All-purpose, spelt, or freshly ground wheat will work in this recipe.

What type of sourdough starter can I use?

Discard or active starter can both be used in this recipe.

How long does pasta need to dry?

Fresh homemade pasta needs to dry 12-24 hours or longer before storage. For fresh cooking, allow to dry for at least 30 minutes to 2 hours.

Can I make other shapes of sourdough pasta?

Yes! You are not obligated to just make fettuccine or spaghetti with this recipe. You could also use it to make ravioli, penne, bow tie (farfalle), orecchiette, and more.

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How To Make Sourdough Pasta

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Quick Version

Place the ingredients in a stand mixer with a dough hook.

Mix on low/medium until the dough is smooth and stretchy, about 10 minutes. You can also do this by hand. Add flour to a clean surface, make a well. Add eggs and sourdough starter to the well and whisk together the wet ingredients. Incorporate the rest of the flour and knead by hand for 10 minutes or so.

Allow the dough to rest for 30 minutes.

How To Make Long Fermented Sourdough Pasta

Make the pasta as directed above in the quick version.

Instead of only allowing the dough to rest for 30 minutes, allow it to ferment covered for 2-6 hours and then refrigerate up to 24 hours. You want to cover it so it doesn’t dry out.

Rolling And Shaping

To make pasta without a pasta cutter:

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Divide dough into 8 equal parts.

Lightly dust a clean surface with flour.

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Roll the dough out as thin as possible with a rolling pin and cut with a sharp knife or pizza cutter.

Move the pasta to a towel and lay flat to dry, or hang on a pasta drying rack and allow to dry for at least 30 minutes (and up to 2 hours).

To shape pasta with a pasta cutter:

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Divide dough into 8 equal parts and shape into a ball.

Flour a clean surface and pat out dough balls until it forms a 4″ by 4″ square.

Place the pasta through the pasta maker on the thickest setting (which is an 8 on my machine), catching it as it goes through.

Fold into thirds, lengthwise, then run through the thickest setting again.

If at any point the dough starts to get too sticky, place it on a floured surface and pat the flour over the entire surface of the dough.

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Continue running the dough through the pasta maker, changing the setting lower and lower each time.

Once the dough has passed through the thinnest setting, change out the attachment to the pasta cutter.

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Run dough one last time though the cutter, guiding it and catching the pasta strands as they come out.

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Lay flat to dry on a towel, or hang on a pasta drying rack and allow to dry for at least 30 minutes (up to 2 hours).

How To Cook Sourdough Pasta

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Fill a large pot with water, season well with salt, and bring to a boil.

Add the fresh pasta to boiling water and boil for 4-5 minutes stirring with a fork to loosen up the noodles.

Fresh pasta doesn’t need to be cooked as long as dried pasta.

When the noodles have reached ‘al dente’ texture and are cooked through, strain and add your favorite sauce. I love thiscreamy pumpkin pastasauceorfor a more protein packed meal –creamy chicken and mushroom pasta.

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Storage:

Store pasta in an airtight container in the refrigerator for 2-3 days, or in the freezer for up to 8 months. Thaw in the refrigerator before cooking from frozen.

For longer term storage without freezing: Allow your pasta to dry out for 24 hours in a cool dry place. Turn your pasta every few hours so there aren’t any moist spots. O

nce the pasta is completely dry, transfer to an airtight container like a mason jar or Ziploc bag for up to a year.

You can also dry pasta in adehydratorfor 2-4 hours or until completely dry

Find More Sourdough Dinner Ideas:

  • Beef carnitas with sourdough tortillas
  • Sourdough Chicken Pot Pie
  • Sourdough Fried Chicken
  • Meatball Subs On Homemade Rolls

If you try this recipe and love it, I would love if you could come back and give it 5 stars!

Easy Homemade Sourdough Pasta Recipe (17)

Sourdough Pasta

This easy homemade sourdough pasta couldn’t be easier. You only need 3 ingredients and can use an active sourdough starter or discard. Whip up a quick version or long ferment for more health benefits and better digestibility.

4.43 from 146 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Author: Lisa

Ingredients

  • 1 cup sourdough starter discard or fed
  • 3 cups all-purpose flour
  • 4 large eggs

Instructions

Create The Dough

  • Place the ingredients in a stand mixer with a dough hook.

  • Mix on low/medium until the dough is smooth and stretchy, about 10 minutes.

  • Allow the dough to rest for 30 minutes.

To Shape Without A Pasta Maker

  • Divide dough into 8 equal parts.

  • Lightly dust a clean surface with flour.

  • Roll the dough out as thin as possible with a rolling pin and cut with a sharp knife or pizza cutter.

  • Move the pasta to a towel and lay flat to dry, or hang on a pasta drying rack and allow to dry for at least 30 minutes (and up to 2 hours).

Shaping With A Pasta Maker

  • Flour a clean surface and pat out dough balls until it forms a 4″ by 4″ square.

  • Place the pasta through the pasta maker on the thickest setting, catching it as it goes through.

  • Fold into thirds, lengthwise, then run through the thickest setting again.

  • Continue running the dough through the pasta maker, changing the setting lower and lower each time.

  • Once the dough has passed through the thinnest setting, change out the attachment to the pasta cutter.

  • Run dough one last time though the cutter, guiding it and catching the pasta strands as they come out.

  • Lay flat to dry on a towel, or hang on a pasta drying rack and allow to dry for at least 30 minutes (up to 2 hours).

Cooking

  • Fill a large pot with water, season well with salt, and bring to a boil.

  • Add the fresh pasta to boiling water and boil for 4-5 minutes stirring with a fork to loosen up the noodles.

  • When the noodles have reached ‘al dente’ texture and are cooked through, strain and add your favorite sauce.

Notes

  • You can also create the dough by hand. Add flour to a clean surface, make a well. Add eggs and sourdough starter to the well and whisk together the wet ingredients. Incorporate the rest of the flour and knead by hand for 10 minutes or so.
  • If at any point the dough starts to get too sticky, place it on a floured surface and pat the flour over the entire surface of the dough.
  • For a long fermented version: Instead of only allowing the dough to rest for 30 minutes, allow it to ferment covered for 2-6 hours and then refrigerate up to 24 hours. You want to cover it so it doesn’t dry out.

Nutrition

Calories: 235kcal | Carbohydrates: 42g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 37mg | Potassium: 85mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 135IU | Calcium: 21mg | Iron: 3mg

Easy Homemade Sourdough Pasta Recipe (2024)

FAQs

Is sourdough pasta good for you? ›

The sourdough provides for good digestion and your stomach is going to feel good, resulting in a 'Happy Tummy.

What is the secret to sourdough? ›

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

What happens if you don't knead pasta dough enough? ›

An under-kneaded pasta won't have the same kind of snappy spring as a properly worked dough, and you may even wind up with bubbles or bits of unincorporated flour.

How do you make sourdough more flavorful? ›

Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.

Is it OK to eat sourdough bread everyday? ›

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Is sourdough OK for weight loss? ›

But flour type and personal diet need to play a big role. Is sourdough bread good for weight loss? Yes, it may help in your weight management journey. It's complex carbs and high fibre content can leave you feeling full and limit snacking.

What not to do with sourdough? ›

Here are the big errors to avoid when working with sourdough.
  1. You Bake Too Soon. ...
  2. You Use Unfiltered Tap Water. ...
  3. You Use Water That Is Too Hot or Too Cold. ...
  4. You're Impatient. ...
  5. You Don't Autolyse Your Dough. ...
  6. You Don't Let Gluten Develop Properly. ...
  7. You Don't Let the Bread Proof Long Enough. ...
  8. You Don't Form the Bread Correctly.
Apr 1, 2022

What is the best flour for sourdough bread? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

What makes sourdough taste better? ›

The sourdough starter is the real secret to getting a good fermentation going. Essentially your sourdough starter is old dough, which has already pre-fermented and contains Lactobacillus culture. Lactobacillus culture has a sour taste and is an active culture that lives off natural yeast spores from the air.

What is the best flour for pasta? ›

Semolina: Coarse Durum Wheat Flour

One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum.

Is it bad to let pasta dough rest too long? ›

You can, however, go too far. Wang cautions home cooks not to get complacent when resting their dough either. After about 20–30 minutes, the dough will start to ferment and turn sour. That Goldilocks window, though, depends on environmental factors like altitude, temperature, and moisture in the air.

Why is my homemade pasta mushy? ›

If you use a pot that's not large enough, the water temperature will begin to drop. This will result in clumpy, mushy pasta. Additionally, this will create a higher starch-to-water ratio, which causes the pasta to stick together. In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot!

Should I add sugar to my sourdough? ›

The yeast and bacteria in your sourdough starter actually feed off the sugar from the starches in the flour. They essentially don't need any extra food. In fact, while adding sugar to the dough may provide "fast food" for your sourdough yeast, this quick food source is unlikely to provide any protein.

What does adding more salt to sourdough do? ›

Salt is an integral part of bread, whether it be sourdough or commercially yeasted breads. Salt will slow the fermentation down slightly, but not enough to actually affect the rise of your sourdough. It regulates the yeast's activity, ensuring fermentation doesn't happen too quickly.

How do I make my sourdough more fluffy? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf.

Is sourdough bread good or bad carbs? ›

Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.

Is sourdough good or bad for the gut? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Is sourdough bread the healthiest for you? ›

The bottom line

Sourdough bread is a great alternative to conventional bread. It's richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Just remember that sourdough fermentation doesn't degrade gluten completely.

How many carbs are in sourdough pasta? ›

Kaslo Sourdough's Pasta Fermentata Semolina & Buckwheat Pasta (1 serving) contains 54g total carbs, 49g net carbs, 1.5g fat, 10g protein, and 280 calories.

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