Rustic Sourdough Pasta
Make rustic, flavorful sourdough pasta from scratch with this easy recipe. Tender, tangy noodles crafted with your sourdough starter bring artisanal, homemade charm to any meal.
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Servings: 4 people
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Equipment
- 1 Large bowl
- 1 Rolling Pin
- 1 pasta machine (or you can cut noodles by hand with a pizza cutter wheel)
- 1 large pot
Ingredients
- 1 cup 240g active sourdough starter (fed and bubbly) (unfed, discard starter is fine but less flavorful)
- 2 cups 240g all-purpose or freshly milled whole wheat flour
- 2 large eggs
- 1-2 tablespoons olive oil
- ½ teaspoon sea salt
- Extra flour for dusting
Instructions
- Mix the Dough: In a large bowl, combine sourdough starter, eggs, olive oil, and salt. Gradually add flour, mixing until a rough dough forms.
- Knead: Turn onto a floured surface and knead 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
- Roll and Shape: Divide dough into portions. Roll with a pasta machine or rolling pin to desired thickness. Cut into fettuccine, tagliatelle, or hand-cut noodles.
- Cook: Bring a large pot of salted water to a boil. Cook pasta 2–4 minutes until tender but firm.
- Serve: Toss with rustic sauces like tomato ragù, browned butter with sage, or olive oil and garlic. Top with grated cheese if desired.
Notes
Use a bubbly, active starter for best flavor.
Dust with flour to prevent sticking.
Allow the dough to rest for easier rolling and silkier noodles.
Store uncooked noodles on a floured tray if not cooking immediately.
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