DELICIOUS SOURDOGH PASTA

My fresh pasta is always a great idea to served in my restaurant kitchen, but this homemade sourdough pasta wins points, for flavour, texture, and nutrition. Delicious with my crab bisque, N'duja, cured yolk, pecorino and basil. 

Use this sourdough pasta recipe to make traditional long noodles, raviolior any other shape you'd like. You can use whole wheat or plain white sourdough starter to make this fresh pasta recipe. I like using my half whole wheat and white sourdough starter.

The sourdough starter doesn't need to be active for this recipe. Sourdough discard that is cold from the refrigerator will work just fine. Live, recently fed starter will also work. If your starter is more wet, you'll just need to add additional flour. 

For pasta recipe you need flour that contains gluten. This will make for a stronger dough that will hold together well. 

For rolling the noodles unbleached red flour work well.

SOURDOGH PASTA 

2 eggs 

180-200g sourdough starter 

200-250g whole wheat all-purpose flour 

Unbleached white flour for rolling 

In a large bowl mix starter, eggs until well combined. 

Add flour gradually and stir until the dough comes together. Cover and let it for bulk fermentation on the counter for 4-7h or in the refrigerator overnight. 

AFTER BULK FERMENTATION / NEXT DAY 

On a floured work surface, roll dough out. If making noodles by hand, roll dough until it is as thin as you would like. Use a knife or pizza cutter to cut pasta. 

I like my sourdough pasta rustic, slightly thick hand cut. For more refined tastes you can always use pasta machine. 

Bring pan of salted water to the boild. Add pasta at a time and cook for 3-5minutes. 

TIP

Don't add salt into the pasta dough  because you salt the cooking water anyway, and salt prevents flour from absorbing liquid. Salt also semi-cookes the eggs, and we want silky smooth pasta dough that's properly formed. 

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