Homemade Sourdough Pasta Recipe: Delicious and Easy to Make

Published Categorized as Sourdough Discard Recipes

You’ve used the sourdough starter to create fun recipes such as cinnamon rolls, pancakes, waffles and muffins. So here’s a fun and new way to use your discard. This homemade sourdough pasta recipe is so good that you’ll find yourself saving lots of sourdough discard for future recipes. It’s super delicious and easy to make, you’ll have it on the table in no time! So why not give it a try?

handmade pasta

Benefits of Sourdough Pasta

Sourdough pasta is not only an amazing way to use up sourdough discard, it has many other benefits. You can use a bubbly, active sourdough starter to make this pasta too!

As you are replacing some regular flour in the pasta dough with sourdough starter, you will be getting some of the benefits of a fermented pasta dough.

To accomplish fermented pasta dough, leave the dough covered, in the fridge overnight before rolling and cutting.

Sourdough pasta will not leave you feeling bloated, and stuffed. Rather it’ll have you feeling light and comfortable, as it is much easier to digest compared to store bought pasta.

Sourdough pasta happens to cook faster than regular pasta, what a treat!

How to Make Sourdough Pasta?

This homemade pasta is super easy to make, ensuring that you have a plate of decadent sourdough pasta in no time. For this homemade pasta recipe you can use whole wheat flour, or all purpose flour.

Here’s what you’ll need to do to make it:

Ingredients

  • 3 cups flour
  • 4 eggs
  • 1 cup discarded starter
  • 1 cup flour

Making Pasta Dough

  1. Place the flour, starter and eggs into the bowl of a stand mixer.
  2. Place the dough hook on the stand mixer and mix on low until the dough merges together. This can take five minutes. The dough should emerge silky, and bounce back when you pinch and.
  3. If the dough feels dry, add 1 tablespoon of water to achieve the correct consistency.
  4. Cover the dough with a plastic wrap and allow it to sit on the counter for 30 minutes or up to two hours.

Rolling and Cutting Handmade Pasta

  1. Lightly flour your work surface, and place the sourdough pasta dough on the counter.
  2. Divide the dough into four equal parts.
  3. Working with one portion at a time, roll the dough as thin as you can. Pick up the dough, re-flour the counter as needed, then turn the dough over so it doesn’t stick to your counter. Use a rolling pin to roll the dough lightly, without pushing against the dough, as this will cause it to stick to the countertop.
  4. Use a sharp knife or or pizza cutter, cut your pasta into even strips. Don’t cut them too thin or they will be difficult to pick up and will most likely tear.
  5. Carefully pick up the pasta and hang them to dry. You can hang them on a cooling rack. Ensure that they are separated with enough air flowing through them.
  6. Repeat with the other sections of dough.
  7. Once all the pasta has been cut and dried, cook or dry and store it for later use.

Cooking Fresh Sourdough Pasta Noodles

  1. Place a large pot of salted water on high heat.
  2. When the water is boiling, add the pasta to the water, then cook stirring occasionally. If your sourdough noodles are thinner they’ll require less time to cook, and if they are thicker they’ll need to cook for longer.
  3. Drain the noodles, and top with your favorite sauce.
making sourdough

What Kind of Sourdough Starter Does This Sourdough Pasta Recipe Need?

This recipe requires 100% hydration sourdough starter. You can feed use sourdough discard or fed an active sourdough starter for this recipe.

It’s important to note that every starter is different. Some are more wet than others, meaning that each starter behaves in its own way.

How to Store Sourdough Pasta

Once your sourdough noodles are completely dry, place them in a freezer bag and place them in the fridge for up to 3 days.

Additionally, if you’re planning to use your pasta at a later date, you can freeze these sourdough noodles. Place a cookie sheet in the freezer for an hour, then transfer the noodles to a freezer safe container and store for up to 6 months.

To reheat the noodles add them from a freezer to boiling water for 8 to 10 minutes.

What to Serve with Homemade Sourdough Pasta

Delicious, textured sourdough pasta can be paired with a variety of sauces, depending on your personal preference.

Here are a couple simple recipes for you to try:

  • Easy Ground Beef Ragu
  • Green Beans Almondine

Easy Ground Beef Ragu

This scrumptious ground beef ragu is the ultimate comfort meal, and the perfect sauce to serve over a plate of sourdough pasta.

Traditionally, beef ragu is a saucy slow cooked meat. It cooks in a variety of ingredients and breaks apart before it is added to a plate of thick noodles.

Here’s how to make it:

Ingredients

  • 4 slices bacon
  • 1 small onion
  • 1 cup shredded carrot
  • 1 celery stalk
  • 4oz mushrooms
  • 1 lb ground beef
  • 2 garlic cloves
  • 1 tsp Italian seasoning
  • 1 can tomato puree
  • ½ cup beef stock
  • ¼ cup tomato paste
  • ¼ cup fresh parsley
  • ¼ grated parmesan cheese
  1. Heat a medium Dutch oven over medium heat
  2. Dice onion, celery, carrot and mushrooms
  3. Dice the bacon into small pieces and cook until they’re mostly done. Remove the bacon from the pan but keep the drippings
  4. Add onion, carrot, celery and mushrooms to the Dutch oven to cook
  5. Add the ground beef and cook for 10 minutes, stirring until there’s no more pink left
  6. Add in the garlic and Italian seasoning
  7. Stir in diced tomatoes, tomato sauce, beef broth, tomato paste, and bay leaf.
  8. Bring it to a boil and allow it to simmer for 10 to 15 minutes
  9. Remove the bay leaf, and serve over pasta with fresh grated parmesan cheese and chopped parsley
ragu on pasta

Green Beans Almondine

Green beans almondine is an incredibly flavorful, and wonderfully textured side to have alongside your sourdough pasta.

Here’s what you’ll need to do to make it:

Ingredients

  • 1 lb green beans
  • 4 slices bacon
  • 1 tbsp unsalted butter
  • ⅔ cup sliced almonds
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp pepper
  1. Get a large skillet, and prepare an ice water bath for when the green beans are done cooking.
  2. Place the green beans in a large saucepan filled with salted water. The salt will add flavor to the green beans, and retain their vibrant color. Boil for 5 minutes until they’re nice and crispy.
  3. While the green beans are cooking, cook your bacon, stirring occasionally until they become crisp. They should excrete bacon fat, which you’ll need for later. Remove the beans.
  4. Drain the green beans and place them in ice water so that they stop cooking.
  5. Add butter and sliced onions to the bacon fat in the skillet. Sauté for a few moments until they turn golden and fragrant. Add in garlic and sauté for 30 seconds.
  6. Plop the green beans back into the skillet, drizzled with lemon juice and cooked bacon. Season with salt and pepper.
  7. Remove from the heat, and drop them onto a plate of sourdough pasta.
Homemade Sourdough Pasta Recipe: Delicious And Easy To Make

Try Sourdough Pasta If You Haven’t Before!

There’s something incredibly delicious about homemade sourdough pasta, loaded with distinct flavors that make it a perfect candidate for all sorts of sauces.

FAQs

Is Sourdough Pasta Better for You?

Sourdough pasta comes with its own health benefits, similar to sourdough bread, which includes, a lower glycemic index, which is great for those who suffer from diabetes and bloating.

What Does Sourdough Pasta Taste Like?

Sourdough pasta has a unique tangy flavour, as expected from most sourdough recipes.

Is There Such a Thing as Sourdough Pasta?

Sourdough pasta is a great way for many to make use of sourdough discard. It also ensures healthier cuts of pasta, that minimise bloating, as opposed to regular pasta.

Can You Ferment Pasta?

Once your pasta dough is ready you can choose to cold ferment it for an enhanced taste, or cook it right away.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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