Making homemade pasta is a satisfying experience, but making sourdough pasta brings a new level of flavor and digestibility to the table. By using either active sourdough starter or discard, I create a simple, delicious dough that can be used immediately or fermented overnight for even greater health benefits.
Why You’ll Love This Recipe
I find that this sourdough pasta is easier to digest compared to traditional pasta, and the slight tanginess from the starter gives it an unbeatable flavor. Whether I’m whipping up a quick meal or planning a special pasta night, this recipe fits perfectly. Plus, it's a wonderful way to use up sourdough discard instead of throwing it away.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Sourdough starter or discard
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Eggs
Directions
I start by either mixing by hand or using a stand mixer.
For the mixer method, I add the eggs and sourdough starter to the bowl and mix slowly with a dough hook, gradually adding the flour until a dense dough forms.
For the hand method, I create a well in a mound of flour, add the eggs and starter to the center, and use a fork to slowly incorporate the flour until a dough forms.
Once mixed, I knead the dough by hand until smooth and elastic, wrap it in plastic wrap, and let it rest for 30 minutes.
For better digestibility, I often refrigerate the dough overnight for a slow ferment.
When ready, I roll out the dough using a rolling pin or pasta machine, shape it into my preferred pasta type, and either cook it immediately or dry it for later use.
Servings and Timing
This recipe yields about 4 servings.
Preparation time: 20 minutes
Resting/fermenting time: 30 minutes to overnight
Rolling and cutting time: 30 minutes
Cooking time: 3–5 minutes for fresh pasta
Variations
Sometimes I add herbs like basil or spinach puree to the dough for extra flavor. I also swap all-purpose flour for semolina flour to create a slightly firmer texture perfect for specific pasta shapes.
Storage/Reheating
After drying completely for about 24 hours, I store the pasta in an airtight container at room temperature for up to a month. If the pasta is fresh, I refrigerate it and use it within 2–3 days. To reheat cooked pasta, I simply drop it in boiling water for a minute or two.
FAQs
How long does sourdough pasta last?
When dried properly, it can last up to a month stored in an airtight container at room temperature.
Can I freeze sourdough pasta dough?
Yes, I often freeze it after kneading but before rolling it out. I wrap it tightly in plastic and then place it in a freezer bag.
Do I have to use active sourdough starter?
No, I use either active starter or discard depending on what I have. Both work beautifully.
Can I make sourdough pasta without a pasta machine?
Absolutely. I roll it out by hand with a rolling pin and slice it into strips with a sharp knife when I want a more rustic look.
Why does my pasta dough feel too dry or too sticky?
If it feels dry, I add a tiny bit of water; if it's too sticky, I sprinkle in a little more flour while kneading.
Conclusion
Making sourdough pasta is a rewarding process that combines the rich tradition of pasta-making with the health benefits of sourdough fermentation. I love how versatile and flavorful it turns out every time. Whether made fresh for a quick dinner or fermented overnight for better digestion, this recipe has become a staple in my kitchen.
Easy Homemade Sourdough Pasta Using Starter or Discard
- Prep Time: 20 minutes
- Cook Time: 3–5 minutes (for fresh pasta)
- Total Time: 50 minutes to overnight (if fermenting)
- Yield: 4 servings
- Category: Pasta
- Method: Hand-mixed or stand mixer, kneading, rolling, boiling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
Learn how to make Easy Homemade Sourdough Pasta Using Starter or Discard with this simple recipe. Create delicious, digestible fresh pasta from scratch, perfect for using up your sourdough discard or active starter, with options for immediate use or slow fermentation for added health benefits.
Ingredients
- All-purpose flour
- Sourdough starter (active or discard)
- Eggs
Instructions
- Add eggs and sourdough starter to a mixing bowl.
- Gradually mix in flour using a dough hook (or by hand using a fork if not using a mixer).
- Knead the dough until smooth and elastic.
- Wrap the dough in plastic and rest for at least 30 minutes (or refrigerate overnight for fermentation).
- Roll out the dough using a rolling pin or pasta machine.
- Cut into desired pasta shapes.
- Cook immediately (3–5 minutes) or dry for future use.
Notes
- For extra flavor, add herbs or spinach puree to the dough.
- Substitute semolina flour for a firmer pasta texture.
- If dough is too dry, add water 1 teaspoon at a time. If too sticky, add small amounts of flour while kneading.
- Dough can be frozen after kneading but before rolling.
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