Fresh Homemade Sourdough Pasta Dough Recipe

Introduction

Making your own sourdough pasta dough at home is a delightful way to combine the tangy flavors of sourdough with the fresh texture of handmade pasta. This simple recipe uses just a few ingredients to create a versatile dough perfect for rolling, shaping, and cooking.

Ingredients

• 100 g sourdough starter or discard
• 2 large eggs
• 250 g all-purpose flour

Instructions

1. Step 1: Pour the flour onto your work surface and make a well in the center.
2. Step 2: Add the sourdough starter and eggs into the well.
3. Step 3: Using a fork, gently beat the eggs and starter, gradually pulling in flour from the edges to combine.
4. Step 4: Continue mixing until the dough starts to come together and looks shaggy. Keep incorporating flour if the dough feels sticky.
5. Step 5: Knead the dough by hand until it becomes smooth and elastic, about 8–10 minutes.
6. Step 6: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. For extra flavor, you can refrigerate it overnight (up to 12 hours) to bulk ferment.
7. Step 7: Roll out and shape the dough as you like. You can cook it immediately or let it air dry completely for 12–24 hours before storing in an airtight container.
8. Step 8: To cook, bring a large pot of salted water to a boil. Add the pasta and cook fresh pasta for 3–5 minutes, or longer if dried, until tender.

Tips & Variations

• Use a blend of all-purpose and semolina flour for a firmer texture that holds sauce well.
• Letting the dough rest overnight develops deeper sourdough flavors and improves elasticity.
• If the dough is too sticky, add flour a tablespoon at a time rather than all at once to avoid dryness.
• For a colorful twist, incorporate spinach puree or beet juice into the dough while mixing.

Storage

You can store fresh pasta dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days. For longer storage, dry the pasta completely, then keep it in an airtight container at room temperature for up to 2 weeks. When reheating fresh pasta, boil it briefly until tender, as it cooks faster than dried pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just sourdough discard instead of active starter?

Yes, sourdough discard works perfectly in this recipe and still imparts the characteristic tangy flavor to the pasta dough.

Do I need to let the dough ferment overnight?

No, it is not required but highly recommended. Resting the dough overnight in the fridge allows fermentation that enhances flavor and improves dough elasticity, making it easier to roll out.

Fresh Homemade Sourdough Pasta Dough Recipe

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★★★★★

4.7 from 60 reviews

• Author: Charlotte
• Total Time: 45 minutes to 12 hours 20 minutes (depending on resting time)
• Yield: Serves 4 (enough dough for approximately 4 servings of pasta) 1x

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Description

This Fresh Homemade Sourdough Pasta Dough recipe combines traditional pasta making with the tangy flavor of sourdough starter. Made with simple ingredients like flour, eggs, and sourdough starter, this dough brings a delightful depth of flavor and texture to your pasta dishes. The dough can be used immediately or fermented overnight for enhanced sourdough benefits, then shaped and cooked to perfection in just minutes.

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Ingredients

Scale 1x2x3x

Ingredients

• 100 g Sourdough Starter or Discard (you can use either)
• 2 large Eggs
• 250 g All Purpose Flour

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Instructions

1. Prepare the flour well: Pour your all-purpose flour onto a clean countertop and create a well in the center to hold the wet ingredients.
2. Add sourdough and eggs: Place the 100 g of sourdough starter and 2 large eggs into the well in the flour.
3. Combine ingredients: Using a fork, gently beat the eggs and sourdough together, gradually pulling in flour from the edges of the well. Continue mixing until the dough begins to come together and becomes shaggy.
4. Form dough: Keep incorporating flour and knead by hand until the dough is no longer sticky, smooth, and elastic.
5. Rest the dough: Wrap the dough tightly with plastic wrap and let it rest at room temperature for 30 minutes, or refrigerate overnight (about 12 hours) to allow bulk fermentation which enhances sourdough flavor and texture.
6. Roll and shape: After resting, roll out the dough to your desired thickness and shape it into pasta forms like fettuccine, tagliatelle, or any shape you prefer.
7. Dry or cook: You can cook the pasta immediately or let it air dry completely for 12 to 24 hours, then store it in an airtight container for later use.
8. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 3 to 5 minutes until al dente. If using dried pasta, cook slightly longer as needed.

Notes

• Resting the dough overnight in the fridge enhances the sourdough flavor and improves texture.
• If the dough is too sticky, add a little more flour during kneading.
• Air drying the pasta before storing extends its shelf life for future meals.
• Fresh pasta cooks quickly; keep a close eye to avoid overcooking.
• You can use sourdough discard if you don’t want to use active starter.

• Prep Time: 15 minutes
• Cook Time: 3 to 5 minutes
• Category: Pasta Dough
• Method: Stovetop
• Cuisine: Italian

Keywords: sourdough pasta, homemade pasta dough, fresh pasta, sourdough starter recipe, Italian pasta, easy pasta dough