Homemade Sourdough Pasta (Printable)
Rustic Italian-style noodles with tangy sourdough depth and tender texture
# 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:
01 - In a large mixing bowl, combine the flour and salt. Make a well in the center.
02 - Add the sourdough starter, eggs, and olive oil (if using) into the well.
03 - Using a fork, gradually mix the flour into the wet ingredients until a shaggy dough forms.
04 - Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
05 - Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour to allow gluten to relax.
06 - Divide the dough into 2 portions. Working with one at a time (keep the other covered), roll out using a pasta machine or rolling pin to your desired thickness.
07 - Cut into your preferred shape (tagliatelle, fettuccine, pappardelle, or sheets for lasagna/ravioli).
08 - Dust the pasta shapes lightly with flour to prevent sticking.
09 - Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes until al dente.
10 - Drain and serve immediately with your favorite sauce.
# Expert Tips:
01 -
- The sourdough adds depth and complexity that transforms plain pasta into something extraordinary
- Handmade pasta cooks in just minutes and feels like a restaurant-quality meal at home
02 -
- The dough will feel much stiffer than bread dough, which is completely normal for pasta
- If the dough sticks while rolling, dust lightly with flour but avoid adding too much or the texture becomes tough
03 -
- Use a pasta machine dial setting 2 or 3 for fettuccine, or roll slightly thinner for ravioli sheets
- If the dough tears while rolling, fold it back over itself and let it rest for 5 minutes before continuing