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.
Ingredients
Scale
Ingredients
- 100 g Sourdough Starter or Discard (you can use either)
- 2 large Eggs
- 250 g All Purpose Flour
Instructions
- 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.
- Add sourdough and eggs: Place the 100 g of sourdough starter and 2 large eggs into the well in the flour.
- 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.
- Form dough: Keep incorporating flour and knead by hand until the dough is no longer sticky, smooth, and elastic.
- 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.
- 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.
- 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.
- 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
