Sourdough Pasta (by hand!)
Handcrafted sourdough pasta without the need for fancy tools. Savor the delicious taste of tradition in every bite using only 3 ingredients!
Servings: 4
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- Pizza cutter or sharp knife
Ingredients
- 100 grams sourdough starter brought to room temperature
- 2 medium eggs see notes
- 210 grams all-purpose flour
Instructions
Mix & knead the dough
- To a medium-sized mixing bowl add the flour and create a divet in the middle of the flour.
- Pour the sourdough starter and 2 eggs into the flour and start to mix it with a fork.
- It will be clumpy and seem like it is not going to come together.
- Begin to mix with your hands and then place the mixture on a clean work surface (it is okay if it has not fully formed into a dough yet).
- Knead the dough for 8-10 minutes or until smooth, elastic, and slightly tacky to the touch.
- Note: you should need no additional flour during the kneading process. This dough requires a bit of elbow grease to come together. If after 5-8 minutes it still does not come together, add a teaspoon or so of water.
- Once the dough has been kneaded, place it in a bowl coated in olive oil, cover it, and let it rest for 1 hour.
- OR the sourdough pasta dough can be wrapped in plastic wrap and refrigerated for up to 24 hours after it has rested at room temperature for at least 1 hour.
Roll out the dough
- After the dough has rested, divide the dough into 2 equal portions. Cover the dough that is not being rolled out with plastic wrap or a towel so it does not dry out.
- Take one portion of the dough and roll it out to your desired thickness using a rolling pin. Tip: use a piece of dried pasta to estimate how long the dough should be rolled out. I usually go a few inches longer than a standard piece of pasta.
- During the rolling process, a generous amount of flour can be used on both sides of the dough as you do not want it to be sticky. This will make cutting the dough much easier.
- If you are having trouble rolling out the dough, allow the dough to rest for 15 minutes to let the gluten relax & proceed to rolling.
Make the pasta cuts
- Before making your cuts, ensure the dough is not sticking to your work surface, add more flour if needed.
- When ready, make your pasta cuts using a pizza cutter (a sharp knife can be used however, the pizza cutter makes the process much faster).
- I make 1/8" cuts, however this is based on preference, feel free to cut the pasta to your desired thickness.
- Gently pull apart each piece of pasta and set it aside on a cutting board (this is where it is important to use enough flour to ensure the pasta pieces do not stick together).
- Tip: use a ruler if needed, also making light markings on where you will cut is helpful!
- After all of the pasta has been cut, allow it to rest for 30 minutes before boiling it. I place mine on a cutting board, however, if you have a drying rack feel free to use that.
- Sprinkle a little flour over top of the fresh pasta while resting to ensure the pieces don't stick together.
How to cook sourdough pasta
- Bring a large pot of water to a boil seasoned with salt and cook the sourdough pasta for 4-6 minutes. This can vary depending on the thickness of the noodles. Give it a taste test at the 4-minute mark.
- You'll notice the noodles puff up a bit during boiling (this is normal) they will deflate once removed from the hot water.
How to dry fresh sourdough pasta
- Drying sourdough pasta is unbelievably easy! Simply hang the pasta on a clothes hanger and let it hang for around 24 hours.
- You'll know it is ready once you can snap it in half. You can store dried pasta in an airtight container for up to 2 months.
- Note: dried pasta takes longer to cook than fresh pasta, usually around 8-10 minutes.
Notes
Baker's schedule: Mix the dough and allow it to rest for 1 hour OR refrigerate for up to 24 hours.
Eggs: if using 2 small eggs, a teaspoon or 2 of water may need to be added to the dough mixture. If using larger eggs, additional flour during the kneading process can be used.
The dough should be smooth, elastic, and slightly tacky to the touch.
