Homemade Sourdough Pasta
Use this kitchen-tested recipe and my helpful tips to make your own sourdough pasta! You only need 3 ingredients: flour, eggs, and sourdough starter or discard.
Everyone is loving sourdough recipes, and for good reason. It makes a fantastic bread, whether it’s an artisan olive oil sourdough bread or denser whole-grain European-style. But have you thought about making sourdough pasta?
Sourdough pros and beginners alike can make my easy homemade sourdough pasta recipe. I am a lover of all things homemade, and am always looking for new ways to use what I already have on hand.
If you’re already in the sourdough bread game, this is a great way to use your active sourdough starter for homemade noodles.
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Why you’ll love this recipe:
Ingredients
- Sourdough starter: if you don’t already have one, you can check out my super easy method for making a sourdough starter. If you don’t have an active starter, you can make this recipe using sourdough discard.
- Flour: most of the time, I use white all-purpose 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 keeps the sourdough pasta from getting too sour
Substitutions and Variations
- Flour: regular white wheat flour is always easy but I have also used white spelt flour or replaced some of the flour with 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 to make pasta at home, 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
Making sourdough pasta step by step
The only difference between making fresh sourdough pasta and unfermented pasta is that you need to start a bit earlier. Ideally, the sourdough should rest for at least an hour, and up to 8 hours. The longer it ferments, the better your noodles will be.
Fortunately, this isn’t a hard-and-fast rule! You can absolutely just ferment your pasta for 45 minutes and it will still taste good.
Make the dough
- Be sure that you have an active sourdough starter or well-fed sourdough discard.
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.
- Combine your 4 ingredients: flour, eggs, starter, and salt.
Knead the 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 sticky hands afterward.
At this point, if your dough is wet, it’s okay; just add a bit more flour.
- Place your dough in a covered container and let it rest.
Rolling and cutting sourdough pasta by hand
- After the rest period, lightly flour your work surface and 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.
- Using a pizza cutter or sharp knife, cut strips of your desired width.
- Dust the sourdough pasta with a bit more flour to keep them from sticking together, then arrange them in loose piles or place them on a drying rack.
Using a pasta machine
If you want to roll the sheets of dough with a pasta machine, dust your dough ball with enough flour so that it doesn’t stick to your hands or the 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.
Helpful Recipe Tips
- This recipe should yield about 1 pound of fresh sourdough pasta, depending on the size and thickness you make your noodles.
- This recipe will work for any type of sourdough noodles, but works best for making spaghetti, linguini, fettuccine, or lasagna sheets.
Tips for using a 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. I also love to make red beet pasta with it.
Before using the machine, clamp it firmly to your work surface.
Even with the clamp attached as tightly as possible, your pasta maker may still move a bit. You can fix the problem by cutting up two strips of a drawer liner and placing them 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, no matter how hard you try to avoid it, flour will end up on the floor underneath it. And on your clothes. Therefore, I recommend wearing an apron.
For longer storage
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 on a 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.
Serving suggestions
While the nutritional profile of homemade sourdough noodles is definitely superior to regular pasta, you can also taste a difference. If you’ve ever had homemade pasta, you’ll want to make it all the time.
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 or ramp pesto in the spring. You can also serve it as a side for German rouladen, schnitzels, or use it in a noodle casserole.
How to cook fresh sourdough pasta
I recommend cooking the sourdough noodles in a large pot of heavily salted, boiling water. Be aware that fresh pasta cooks faster than dried pasta. It will only take 3 to 4 minutes to cook a fresh batch of sourdough pasta to al dente.
Strain the pasta through a colander, then rinse it with cold water to stop the cooking process water.
Homemade Sourdough Pasta
Equipment
- rolling pin or pasta maker
Ingredients
- 1 cup sourdough starter or well fed sourdough discard
- 3 cups all-purpose flour you can use white, whole wheat, or ancient grain flour, or a combination
- 2 whole eggs
- ¼ tsp sea salt optional
Instructions
- Add all ingredients to a non-reactive (glass or ceramic) mixing bowl and mix to combine. 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 with plastic wrap or a lid and let sit for at least 30 minutes or up to 8 hours. The longer the dough ferments, the better the pasta will be.
- After the rest period, place the dough on a lightly floured surface and use a sharp bench scraper or knife to cut it in 4-5 equally-sized pieces.
- Rolling pin method: Dust the pin and dough lightly with flour, and roll out each section of dough very thinly into a rectangle shape. Using a sharp knife, cut long strips of your desired width. Dusting with more flour, arrange the strips of dough into loose piles.
- Pasta maker method: Dust the dough with flour and feed it 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, arrange the strips into loose piles.
- Repeat until all the dough has been made into uniform shapes.
- To use immediately, boil the fresh pasta in heavily salted water for 3 to 4 minutes.
- To cook later, refrigerate in an airtight container for up to 3 days, or freeze and use within 2-3 months. Alternatively, the fresh pasta can be thoroughly dried, then stored in an airtight container at room temperature for up to 2 months.
Notes
- You can either use fed sourdough discard or an active starter
- This recipe will work for any type of sourdough noodles, but works best for making spaghetti, linguini, fettucine, or lasagna sheets.
Video
Nutrition
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Did you ever try to make sourdough spätzle?? I will definitely try to make the pasta.
I have not yet but it sounds delicious and should be easy to do ~ Anja
I hope you’ll love this recipe as much as we do! Let me know if you have questions or comments!
Could I use this pasta in a casserole? Would I need to dry it first?
I have not tried it but fresh pasta might get too soggy so yes, drying it beforehand sounds good ~ Anja
This is a family favorite recipe. So much so we ended up buying a pasta roller to make the process a little easier.
Is this a good recipe to make elbow noodles?
That is so great to hear! And yes, you should be able to make elbow noodles with this recipe ~ Anja
Is it possible to substitute egg replacer for the eggs..I have a daughter who is vegan.
I have not tried this myself but I don’t see why it wouldn’t work ~ Anja
I’ve used flaxseed eggs in many egg recipes. I think that would work just fine. If not, just-egg would definitely work.
This is probably the most frequently made sourdough discard recipe. Great way to use up a good bit of discard, and of course my kids love pasta.
Yes, so good! Love that you love SD pasta, too ~ Anja
Can you let sit out less than the 8 hours?
Yes you can but at about 8 hours you get the full health benefits of sourdough fermentation ~ Anja
I made this recipe for my family and it was delicious! I served it with marinara sauce and Italian style meatballs. Thank you!
That sounds so delish!
Does it matter if the starter is fed or unfed? Since fermentation is the goal rather than rise, I am thinking discard/unfed would work fine. What is your opinion?
Either one will work. You can also let the dough rest for some hours before kneading and rolling out the pasta shapes ~ Anja
Thank you. I obviously read right over where you addressed that in your post, and when I went to print the recipe this morning, I saw it in the notes. Sorry to ask what you already made clear! Happy New Year!
No worries and Happy New Year ~ Anja
Sourdough pasta was actually next on my list to try so I’m so glad I stumbled upon your recipe. Looks so yummy!
Yay! I am glad you found this in a timely manner. Happy cooking ~ Anja
Ohh this looks so yummy! I’m just getting back into sourdough making and can’t wait to try this!
Yay! I am so glad to hear this! Happy cooking ~ Anja
This is the one thing I have yet to make with my sourdough! Thank you for the inspiration! I have the kitchen aid pasta maker attachment so I hope it works in that!
Nice! And you pasta attachment will be perfect for that ~ Anja
I look forward to making sourdough pasta! Thank you for sharing this easy recipe!
Yay! Happy making and cooking ~ Anja
I have always wanted to try making my own pasta, but have been too intimidated. Thank you for laying it out so clearly! Can’t wait to taste pasta with sourdough!
Yes! It’s not complicated at all! Hope you’ll give it try ~ Anja
I just made the dough & want to keep it until tomorrow. Do I let if ferment in the fridge overnight? I don’t want to leave on the counter too long as it has eggs in it. I used 3 eggs as my starter was thicker. I have been storing my started the way you do with covering it with flour & it has been so great! I just add water when I need for a recipe & it bubbles right up! Thank you!
You can let the dough rest overnight but I would put it in the refrigerator because of the eggs and because you want to keep it from fermenting to quickly. However, I find that sourdough pasta puffs up a little too much if I keep it overnight ~ Anja
Thanks for sharing! Does it keep long?
If you want to store it, I recommend that you thoroughly dry the pasta out. There are specific pasta drying racks or you just use whatever you have ~ Anja
Hi! after fully dried, how long is its shelf stable? I’m hoping to batch make it and store for 3-4 weeks.
If it is completely dry it should easily last 4 weeks or more. Happy cooking ~ Anja
This looks so good! What a great way to enjoy home cooked flavors with all the nutritional benefits!
Yay! I am so glad you like this sourdough pasta recipe ~ Anja
Can I make the pasta with sourdough discard kept in the fridge?
Yes, the discard would be perfect for making pasta ~ Anja
I need a pasta machine!! I don’t think I would have the patience to roll out pasta by hand. Also, using the oven rack over the sink to dry the pasta is brilliant.
So cool, is there anything you can’t do with sourdough lol. Plus I love how you used your oven rack as a dryer!
Thank you so much, Hannah! It’s so fun to see what you can do with sourdough and how to multipurpose kitchen items 🤣
About how much pasta does this recipe make? I am new to sourdough and I am going to make this for dinner so I am just wondering. Thanks!
This batch would be enough for 2 people or 3-4 if you’re serving the pasta on the side ~ Anja
LOVE, LOVE, LOVE this! Will definitely be trying this. I have so much discard getting tossed out.
Thank you so much, Susan 💜!! And yes, this would be perfect for your discards!