Sourdough Pasta Recipe: Easy Homemade Delight
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Sourdough pasta is tender, chewy, and packed with flavor. Learn three dough-making methods and two shaping techniques for the perfect homemade pasta!
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Marrying an Italian means pasta is a must in our house! Over the years, I’ve nailed his grandma’s Italian meatballs and now I’ve even put my own sourdough spin on them with the help of sourdough breadcrumbs.
But homemade pasta? That always felt out of reach. Too tricky, too time consuming.
Then one day, I decided to go finally check this off of my bucket list. And you know what? It wasn’t nearly as hard as I thought. So I promise you, if I can do it, so can you!
And the taste? Nothing like store-bought pasta! Just four simple ingredients create the most tender, chewy pasta with a deep, rich flavor from eggs and sourdough starter. Toss it with your favorite sauce and it’s bound to become a new family tradition!
Below I’m sharing three ways to mix the dough and two shaping methods, some using tools and some completely by hand, so you can find what works best for you.
So whether you need a quick dough or want the gut friendly benefits of a long ferment, this recipe has you covered!
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Why You’ll Love This Recipe
Regular pasta is good, but sourdough pasta is amazing. With all the health benefits from the fermentation process, including better gut health, plus the better flavor, it’s hard to beat.
Tastes Amazing and Has the Perfect Texture
This recipe is full of flavor. It’s savory, a little tangy, and downright delicious. The texture is just right too, soft but sturdy enough to hold up to whatever you pair it with.
No Fancy Kitchen Tools Needed
You don’t need a stand mixer, food processor, pasta maker, or any special equipment. Just a bowl, a spoon, your hands, and a little patience.
Make It Fast or Let It Ferment
If you’re short on time, don’t worry. You can make it pretty quickly. Whether you need it now or want to plan ahead, it works either way.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I love using 00 flour to make sourdough pasta. This flour is ground finely, which creates a smooth, tender pasta, however this recipe can easily be made with all-purpose flour and be just as delicious.
- Eggs: For the easiest mixing, use room temperature eggs. Egg size can also vary, so if you are short on the needed grams, add a splash of olive oil to make up for the difference.
- Sourdough Starter: Active sourdough starter or sourdough discard can be used for this recipe. Using sourdough discard will give you a more sour taste, while active sourdough starter will be a little less pungent. Just be sure that either are at room temperature and to measure both in grams.
- Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals.
Supplies
- Stand Mixer: You can absolutely make pasta by hand, but if you are short on time or need a hand with the kneading, I love using my stand mixer!
- Food processor: Don’t have a stand mixer but need a little assistance in mixing your pasta dough? Using a food processor is another great time-saving tool when making sourdough pasta. Just to be clear, you don’t need a food processor to make delicious homemade sourdough pasta.
- Rolling pin: All you really need is a rolling pin to help roll out the pasta thinly in order to achieve the perfect pasta.
- Pasta roller: I love this 3-in-1 pasta roller! This single attachment attaches to my stand mixer and not only rolls out my pasta in an instant, but it can also cut the pasta into spaghetti or fettuccine noodles.
- Rimmed baking sheets: Place the rolled out pasta on a floured baking sheet before cutting the pasta.
- Plastic wrap: Sourdough Pasta can dry out very quickly, so be sure to cover the pasta in between rests and rolling it out to prevent this from happening too prematurely.
How to Make Sourdough Pasta
I’m sharing three ways to make delicious homemade pasta, depending on the tools and time you have.
Method 1: By Hand
Step 1: On a clean work space, create a nest with your flour. In a liquid measuring cup, whisk together the sourdough starter, eggs and salt. Then, pour the wet ingredients into the nest of the flour.
Step 2: Slowly incorporate the flour into the egg mixture to eventually create a shaggy dough.
Step 3: Cover the dough ball with plastic wrap and let rest for at least 10 minutes.
Step 4: Knead the dough by hand until smooth, about 8-10 minutes.
Step 5: Cover the dough ball with plastic wrap and let rest once more for at least 30 minutes.
Method 2: Stand Mixer
Step 1: Place all of the ingredients in the bowl of a stand mixer with the dough hook.
Step 2: Mix on speed 1/stir until all the ingredients are incorporated, about 4 minutes.
Step 3: Knead the dough on speed 2 for about 4 minutes more or until the dough is smooth.
Step 4: Cover the dough ball with plastic wrap and let rest for at least 30 minutes.
Method 3: Food Processor
Step 1: Place all the ingredients in the food processor. Pulse 8-10 times or until a dough forms.
Step 2: Cover the dough with plastic wrap and let it rest for at least 10 minutes.
Step 3: Knead the dough for about 4-5 minutes by hand or until it is smooth.
Step 4: Cover the dough ball with plastic wrap and let it rest for at least 30 minutes.
How to Long Ferment
After you have kneaded your sourdough pasta dough, cover it in a closed container, as it will expand as it ferments. You can leave it to ferment at room temperature for up to 24 hours or place it in the fridge for up to 2 days.
Once it has fermented, processed with the recipe like normal.
Rolling with Rolling Pin
Step 1: Flour two large rimmed baking sheets. Remove the plastic wrap on the pasta dough and divide it into 4 even pieces with a bench scraper. Cover the pieces once again with plastic wrap to prevent the dough from drying out.
Step 2: Lightly flour a rolling pin and your work surface, then remove one piece of pasta dough at a time. Sprinkle both sides of dough with flour, then roll out the dough with the rolling pin until it’s reached your desired thickness. (Spaghetti and Fettuccine is generally ⅛ inch thick)
Step 3: Sprinkle the rolled out dough with flour, fold it and place it on the floured baking sheet. Continue with the remaining pieces of pasta dough.
Step 4: Cut the dough with a sharp knife to your desired shape. Dust the cut noodles lightly with flour to prevent sticking and place the pasta back on the baking sheets. Repeat with the remaining dough. Allow the pasta to dry for at least 15 minutes. This allows your pasta to harden slightly, which in return will give you a better bite after cooking the pasta.
Step 5: Bring a large pot of salted water to a boil. Boil the fresh pasta for 1-2 minutes.
Rolling with Pasta Roller
Step 1: Flour two large rimmed baking sheets. Remove the plastic wrap on the pasta dough and divide it into 4 even pieces with a bench scraper. Cover the pieces once again with plastic wrap, otherwise the dough will dry out.
Step 2: Take one piece of dough and gently press into a 6-8 inch oval shape. Flour both sides of the pasta dough and roll it through the widest setting (that’s #1 on this Kitchen Aid attachment) on low speed.
Step 3: Bring the ends of the pasta together in the center, then fold the pasta in half lengthwise to form a rectangle. This helps the pasta to be a more uniform, rectangular shape.
Step 4: Roll the dough through setting #1 two more times. Then, roll it through settings #2-3, three times each. Roll the dough through settings #4-6, one time each. You might need to dust the pasta with flour again if it starts to stick to the roller.
Step 5: Once rolled out, sprinkle both sides with flour, fold the dough in half and place it on your floured baking sheets. Repeat steps 2-3 with the remaining dough.
Step 6: Cut the rolled pasta in half or thirds, depending on how long you like your noodles, then roll each section through the fettuccine or spaghetti cutters. Dust the cut noodles lightly with flour to prevent sticking and place the pasta back on the baking sheets.
Repeat with the remaining dough. Allow the pasta to dry for at least 15 minutes. This allows your pasta to harden slightly, which in return will give you a better bite after cooking the pasta.
Step 7: Bring a large pot of salted water to a boil. Boil the fresh pasta for 1-2 minutes. Enjoy!
How to Serve
Serve your sourdough pasta by tossing it with marinara, Alfredo, or pesto, then top it off with shredded Parmesan, fresh herbs, or a sprinkle of red pepper flakes. Pair it with garlic bread, a side salad, grilled chicken or my sourdough meatballs. Keep it simple and hearty.
How to Store Sourdough Pasta
Dry
To dry sourdough pasta, hang the pasta in a single layer on a pasta drying rack or a clean clothing hanger. Leave the noodles to dry for at least 24 hours. Fully dried pasta will snap when bent. Store your dry pasta in a cool, dark place for up to 6 months.
To cook, bring a large pot of salted water to a boil and boil the noodles for 8-10 minutes, or until al dente.
Freeze
You can either freeze the pasta in single strands or in single servings. Lightly flour the noodles to prevent them from sticking to each other. Then, either lay the fresh noodles in a single layer on a large baking sheet or group a single serving of noodles together and twist them in a small mound.
Cover the baking sheet with plastic wrap or my favorite cover. Freeze the noodles. Once frozen solid, remove the noodles from the baking sheet and place them in a freezer safe bag. Store in the freezer for up to 8 months.
To cook, bring a large pot of salted water to a boil and boil the noodles for 8-10 minutes, or until al dente.
Fresh Pasta
Fresh pasta can be stored in the fridge for up to a day. Cover with plastic wrap.
FAQs
Nope! A pasta machine/pasta maker makes rolling and cutting easier, but you don’t need one. You can roll the dough out with a rolling pin and slice it with a sharp knife. It takes a little more time, but it works just fine.
Yep! Both work. Discard gives the pasta a tangier flavor, while an active starter makes it milder. Either way, just make sure your starter is at room temperature before mixing it in.
After kneading your sourdough pasta dough, keep it in a sealed container since it’ll expand as it ferments. You can let it sit at room temp for up to 24 hours or pop it in the fridge for up to 2 days. A longer ferment makes the pasta easier to digest and adds more flavor.
Sourdough Pasta Recipe
Sourdough pasta is tender, chewy, and packed with flavor. Learn three dough-making methods and two shaping techniques for the perfect homemade pasta!
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 315 grams (2 1/4 cups) 00 flour, see notes for substitutions
- 165 grams (about 3 large) eggs, room temperature
- 100 grams (1/2 cup) active sourdough starter, room temperature
- 5 grams (3/4 teaspoons) salt
Instructions
Refer to process photos above
Method 1: By Hand
1. On a clean work space, create a nest with your flour. In a liquid measuring cup, whisk together the sourdough starter, eggs and salt. Then, pour the wet ingredients into the nest of the flour.
315g (2 1/4 c) 00 flour, 100g (1/2 c active starter) active sourdough starter, room temperature, 165g (3) eggs, room temperature, 5g (3/4 tsp) salt
You can use sourdough discard. Use 100g or 1/3 c and it should be room temperature.
2. Slowly incorporate the flour into the egg mixture with a fork and then mix by hand to eventually create a shaggy dough.
3. Cover the dough ball with plastic wrap and let rest for at least 10 minutes. This will allow the gluten to relax for easier kneading.
4. After the short rest period, knead the dough by hand until smooth, about 8-10 minutes. Do so by folding the dough in half and then pressing the heel of your hand into the dough. Rotate the dough a quarter turn. then repeat the same process over and over until the dough is smooth and elastic.
5, Cover the dough ball with plastic wrap and let rest once more for at least 30 minutes before moving on to rolling. To long ferment, cover it in a closed container, as it will expand as it ferments. You can leave it to ferment at room temperature for up to 24 hours or place it in the fridge for up to 2 days. Once it has fermented, processed to rolling the pasta.
Method 2: Stand Mixer
1. Place all of the ingredients in the bowl of a stand mixer with the dough hook.
315g (2 1/4 c) 00 flour, 100g (1/2 c active starter) active sourdough starter, room temperature, 165g (3) eggs, room temperature, 5g (3/4 tsp) salt
You can use sourdough discard. Use 100g or 1/3 c and it should be room temperature.
2. Mix on speed 1/stir until all the ingredients are incorporated, about 4 minutes.
3. Knead the dough on speed 2 for about 4 minutes more or until the dough is smooth.
4. Cover the dough ball with plastic wrap and let rest for at least 30 minutes before moving on to rolling. To long ferment, cover it in a closed container, as it will expand as it ferments. You can leave it to ferment at room temperature for up to 24 hours or place it in the fridge for up to 2 days. Once it has fermented, processed to rolling the pasta.
Method 3: Food Processor
1. Place all the ingredients in the food processor. Pulse 8-10 times or until a shaggy dough forms.
315g (2 1/4 c) 00 flour, 100g (1/2 c active starter) active sourdough starter, room temperature, 165g (3) eggs, room temperature, 5g (3/4 tsp) salt
You can use sourdough discard. Use 100g or 1/3 c and it should be room temperature.
2. Cover the dough with plastic wrap and let it rest for at least 10 minutes. This allows the gluten to rest for easy kneading.
3. Knead the dough for about 4-5 minutes by hand or until it is smooth. Do so by folding the dough in half and then pressing the heel of your hand into the dough. Rotate the dough a quarter turn. then repeat the same process over and over until the dough is smooth and elastic.
4. Cover the dough ball with plastic wrap and let it rest for at least 30 minutes before moving on to rolling. To long ferment, cover it in a closed container, as it will expand as it ferments. You can leave it to ferment at room temperature for up to 24 hours or place it in the fridge for up to 2 days. Once it has fermented, processed to rolling the pasta.
Rolling with Rolling Pin
1. Flour two large rimmed baking sheets. Remove the plastic wrap on the pasta dough and divide it into 4 even pieces with a bench scraper. Cover the pieces of dough once again with plastic wrap to prevent the dough from drying out.
2. Lightly flour a rolling pin and your work surface, then remove one piece of pasta dough at a time. Sprinkle both sides of dough with flour, then roll out the dough with the rolling pin until it’s reached your desired thickness. (Spaghetti and Fettuccine are generally ⅛ inch thick) A great visual cue that your pasta is rolled out thin enough is that you can faintly see your hand underneath the dough!
3. Sprinkle the rolled out dough with more flour, fold it in half and place it on the floured baking sheet. Continue with the remaining pieces of pasta dough.
4. Cut the dough with a sharp knife to your desired shape. Dust the cut noodles lightly with flour to prevent sticking and place the pasta back on the baking sheets. Repeat with the remaining dough. Allow the pasta to dry for at least 15 minutes. This allows your pasta to harden slightly, which in return will give you a better bite after cooking the pasta.
5. Bring a large pot of salted water to a boil. Boil the fresh pasta for 1-2 minutes or until it is al dente.
Rolling with Pasta Roller
1. Flour two large rimmed baking sheets. Remove the plastic wrap on the pasta dough and divide it into 4 even pieces with a bench scraper. Cover the pieces once again with plastic wrap to prevent the dough from drying out.
2. Take one piece of dough and gently press into a 6-8 inch oval shape. Generously flour both sides of the pasta dough and roll it through the widest setting on your pasta roller (that’s #1 on this Kitchen Aid attachment) on low speed.
3. Once through the roller, bring the ends of the pasta together in the center, then fold the pasta in half lengthwise to form a rectangle. This helps the pasta to be a more uniform, rectangular shape.
4. Roll the dough through setting #1 two more times. Then, roll it through settings #2-3, three times each. Finally, roll the dough through settings #4-6, one time each. You might need to dust the pasta with flour periodically if it starts to stick to the roller.
5. Once rolled out, sprinkle both sides with flour, fold the dough in half and place it on your floured baking sheets. Repeat steps 2-4 with the remaining pieces of dough.
6. With a sharp knife, cut the rolled pasta in half or thirds, depending on how long you like your noodles, then roll each section through the fettuccine or spaghetti cutters. Dust the cut noodles lightly with flour to prevent sticking and place the pasta back on the baking sheets. Repeat with the remaining dough. Allow the pasta to dry for at least 15 minutes. This allows your pasta to harden slightly, which in return will give you a better bite after cooking the pasta.
7. Bring a large pot of salted water to a boil. Boil the fresh pasta for 1-2 minutes or until is al dente. Enjoy!
Notes
Ingredients:
- Flour: I love using 00 flour to make sourdough pasta. This flour is ground finely, which creates a smooth, tender pasta, however this recipe can easily be made with all-purpose flour and be just as delicious.
- Eggs: Egg size can also vary, so if you are short on the needed grams, add a splash of olive oil to make up for the difference.
- Sourdough Starter: Active sourdough starter or sourdough discard can be used for this recipe. Using sourdough discard will give you a more sour taste, while active sourdough starter will be a little less pungent. Just be sure that either are at room temperature and to measure both in grams.
- Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals.
How to Store Sourdough Pasta
Dry
To dry sourdough pasta, hang the pasta in a single layer on a pasta drying rack or a clothing hanger. Leave the noodles to dry for at least 24 hours. Fully dried pasta will snap when bent. Store your dry pasta in a cool, dark place for up to 6 months. To cook, bring a large pot of salted water to a boil and boil the noodles for 8-10 minutes, or until al dente.
Freeze
You can either freeze the pasta in single strands or in single servings. Lightly flour the noodles to prevent them from sticking to each other. Then, either lay the fresh noodles in a single layer on a large baking sheet or group a single serving of noodles together and twist them in a small mound.
Cover the baking sheet with plastic wrap or my favorite cover. Freeze the noodles. Once frozen solid, remove the noodles from the baking sheet and place them in a freezer safe bag. Store in the freezer for up to 8 months.
To cook, bring a large pot of salted water to a boil and boil the noodles for 8-10 minutes, or until al dente.
Fresh Pasta
Fresh pasta can be stored in the fridge for up to a day. Cover with plastic wrap.
