Here’s my easy and simple recipe for delicious sourdough pasta that will sure be a hit in your family. Serve it as is or with your favorite sauce.
Everyone is loving sourdough! And for good reason. It makes a fantastic bread whether it’s a lighter artisan style or denser whole-grain European-style bread. Have you thought about making sourdough pasta?
Whether you like sourdough foods for their unique taste or their health benefits, this sourdough pasta checks all the boxes and is the perfect comfort food. No more difficult to make than regular pasta, I am sure it will soon become your favorite food!
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Why you will love this sourdough pasta recipe
Here are the main reasons, I love making sourdough pasta:
- easy to make, even for beginners
- it is such a fun recipe
- better, more complex taste with the addition of sourdough
- perfect use for any sourdough discard or active starter
- the ideal side dish for all your mains
- great with your favorite pasta sauce
- Sourdough starter: if you don’t already have one, you can check out my super easy method how to make a sourdough starter
- Flour: most of the time I use white all purpose flour but I have also played with using 50% whole-grain flour
- Eggs: they will help keep the pasta together and add flavor
- Sea salt: I love using this sea salt from Utah which improves the flavor but also keep the sourdough pasta from getting too sour
Variations and Substitutions:
Here are some ideas:
- Flour: regular white wheat flour is always easy but I have also used white spelt flour or replaced some of the flour with a whole grain flour such as whole wheat flour or freshly milled einkorn
- Semolina flour: you can substitute some of the regular flour with semolina flour which is higher in gluten (helps keep the pasta together during cooking) but you can also use bread flour which also has a higher protein content
- Other flavors/ingredients: you can add 1-2 freshly cracked black pepper, lemon zest, or some pureed spinach. Depending on what you use you might have to add a bit more flour to get the same consistency.
Useful tools and equipment:
While you really don’t need much for your homemade sourdough pasta, here are some of my favorite tools (not all are necessary!):
- Rolling pin: if you’re making this pasta by hand or for the first time, a heavy rolling pin will help roll out the dough
- Sharp knife: also, if making the pasta by hand, with a sharp knife you can easily cut the dough disk into strips
- Pasta cutter: you can also use a pasta cutter for creating zig-zag edges or making more rustic noodles but you can also use a pizza cutter
- Cutting board: rolling out the dough disks on a wooden cutting board makes it easier to transfer the pasta to the pot
- Pasta machine: while not strictly necessary, having a pasta machine is both fun to use and allows you to make various pasta shapes
- Pasta attachment for your stand mixer: if you already have a stand mixer and if you’re making pasta often, a pasta attachment will take less time to make pasta this way
- Pasta drying rack: while you can dry your pasta anywhere you like, you might like to invest in a pasta drying rack if you are making it more often
Make ahead of time?
You can make the sourdough pasta dough ahead of time, especially if you’re looking for a long fermentation. Then I recommend wrapping the pasta dough in plastic wrap and placing it in the refrigerator.
If you’d like to keep it for later use, simply place it in the refrigerator for 1-2 days. Or keep it in the freezer for about 2-3 months.
You can also prepare the pasta shapes but then I recommend dusting it with enough flour so it doesn’t stick and putting it in a very loose pile. I also recommend using them within 2-3 hours.
For longer storage, you can dry the pasta with a dedicated pasta drying rack. Personally, I am trying to stay away from single-use items in my kitchen. Thus, I repurposed my oven cooling rack, placed it over my sink, and used that. I simply dried the pasta at room temperature. Once thoroughly dried, place it in an airtight container and use it within 2 months.
How to serve
While the nutritional profile of homemade sourdough noodles is definitely superior to regular pasta, you cannot taste a difference. At least we can’t and I have very critical testers (my kids).
Therefore, simply serve it with your favorite sauce or toppings. You might like to try it with just some olive oil or homemade butter, and salt. And with a lot of freshly grated cheese piled on top.
We also love it with dandelion pesto.
However you serve it, you will be surprised by its fresh, homemade taste!
How To Make:
The only difference between making sourdough and regular pasta is that you need to start a bit earlier.
Make the dough:
Having your sourdough starter ready, begin about 8 hours before you intend to make this pasta. Fortunately, this isn’t a hard-and-fast rule! You can absolutely only ferment your pasta for 45 minutes or overnight, or anything in between.
I personally prefer starting my dough in the morning. To make a bit more than a pound of fresh pasta (1.4 pounds to be exact), I use 3 cups of flour. Just know that you’ll need extra flour for rolling out the pasta.
All you need to do is mix the flour with the sourdough starter, the eggs, and some salt.
Knead this dough either by hand or in your stand mixer with the dough hook. I like to feel the dough with my hands, even if that means that I usually get it sticking to my hands.
At this point, don’t worry if your dough is wet. Just add a bit more flour.
Now, cover your dough and let it sit. Again, 8 hours or overnight is ideal but anything works. You might even see your dough rise a bit.
How to roll the pasta by hand
First, divide the dough into about 4-5 equal portions.
Dust each dough piece with flour, and roll them into very thin sheets of pasta with your rolling pin.
Then cut it into strips of the desired width. You can use a knife for this, a pasta roller, or a pizza cutter.
Dusting them with a bit more flour to keep them from sticking, either put them in loose piles or on a drying rack.
How to use the pasta maker
If you do own one, dust your dough ball with enough flour so that it doesn’t stick to your hands – or the pasta machine. Set your pasta machine to the thickest setting and roll the dough through. Dusting with more flour as needed, I like to fold my dough in half and put it through the pasta machine a few more times on the widest setting.
Gradually, decrease the width of the pasta machine and repeat these steps until you have your desired thickness. Usually, I go to only about setting 2 (of 6).
At this point, you can leave your pasta sheets and use them in lasagna or put them through whatever attachment you have to make spaghetti, fettuccini, or linguini.
Cook your homemade pasta
Just like any dried pasta, I recommend using a large pot of boiling water. Transfer the pasta to the pot with some salt. You will notice that your homemade pasta will cook a lot faster than store-bought pasta. It should only take 3-4 minutes to cook them to al dente.
Strain the pasta, stop it from cooking by rinsing it with cool water, and return it to the pot. I often like to retain some of the pasta water for my sauces.
A word about the pasta machine
I have had my pasta machine for about 20 years and I love it. I can make lasagna noodles with it, any type of noodle, or filled ravioli.
To use the machine, it needs to be clamped to the work surface. In my old kitchen, I had an integrated cutting board that I simply pulled out from underneath the counters.
In my new kitchen, I don’t have that anymore. However, when designing the kitchen I knew I would be using this pasta machine. Over our main prep area, we have a lazy susan cabinet. And to attach the pasta machine, I simply open the cabinet door underneath to have enough counter to attach it to.
Even though I am tightening the clamp as much as I can, I still had my pasta maker move a bit. This stopped once I cut up two strips of a drawer liner and put that underneath the rubber feet of the pasta machine.
You may have a kitchen table that works or a table in another room of the house. Just know that how matter how hard you try, you will be getting flour on the floor underneath it. And on your clothes. Therefore, I recommend wearing an apron.
Homemade Sourdough Pasta
- rolling pin or pasta maker
- 1 cup sourdough starter
- 3 cups AP flour you can use white, whole wheat, or ancient grain flour or play with the ratios
- 2 whole eggs
- ¼ tsp sea salt optional
- It's best to start this 8 hours ahead of time but any time is good to let this pasta ferment.
- Mix all the ingredients in a non-reactive bowl. If the dough is too dry, add a bit of water until it comes together. If it is too sticky, add more flour.
- Cover the bowl and let sit for 8 hours (but can use sooner).
- Cut the dough into 4-5 equal pieces.
- Rolling pin method: dusting with flour, roll each piece very thinly. With a knife cut in long strips of desired width. Dusting with more flour, put shapes into loose piles.
- Pasta maker method: dusting with flour, feed the dough through the pasta machine on the widest setting. Fold in half and feed through once more. Gradually decreasing the setting, repeat these steps. Dust with flour as necessary to keep dough sheets from sticking. Cut in strips with appropriate attachment or with a knife. Dusting with more flour, put shapes into loose piles.
- Repeat until all the dough has been made into uniform shapes.
- Use immediately by boiling in water for only a few minutes.
- If you want to save it for later, keep in refrigerator for 2-3 days or freeze and use within 2-3 months. Pasta can also be thoroughly dried and stored in an airtight container for up to 2 months.
- you can either use your sourdough discard or active starter
- this recipe is perfect for all your favorite pasta shapes such as spaghetti, linguini, fettucini, or lasagna sheets