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Sourdough Pasta Recipe

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★★★★★

4.6 from 498 reviews

This Sourdough Pasta recipe combines the tangy flavor of sourdough discard with a blend of ’00’ pizza flour and semolina flour to create a tender yet firm pasta dough. Perfectly balanced for a delicious, homemade pasta that can be shaped by hand or using a pasta machine and cooked al dente for a satisfying texture.

Ingredients

Scale

Flours

  • 100g King Arthur ‘00’ Pizza Flour
  • 250g King Arthur Semolina Flour

Wet Ingredients

  • 50g sourdough starter, unfed/discard
  • 2 large eggs
  • 12g olive oil
  • 30g to 45g water, divided

Seasoning

  • 10g table salt

Instructions

  1. Measure the flours: Weigh each flour accurately, or measure by spooning into a cup and sweeping off any excess, ensuring precision for the best dough texture.
  2. Prepare the flour mound: In a large bowl, whisk the ‘00’ pizza flour and semolina flour together, then mound the mixture on a clean surface. Create a deep well in the center to prepare for adding wet ingredients.
  3. Add eggs and sourdough discard: Pour the sourdough starter and eggs into the well. Whisk them together with a fork, gradually incorporating the surrounding flour to begin forming the dough.
  4. Incorporate oil, salt, and water: Add olive oil and salt to the dough. Knead by hand, adding water incrementally (10g at a time) until the dough holds together with minimal dry flour. The dough will be stiff and slightly prone to tearing.
  5. Knead the dough: Continue kneading for 5 to 10 minutes until the dough becomes smooth and elastic. This develops gluten for perfect pasta texture.
  6. Rest the dough: Wrap the dough in plastic or place it in an airtight container and let it rest for 1 hour at room temperature or refrigerate for up to 1 day to relax the gluten.
  7. Divide and flour the dough: Divide into three equal pieces (~185g each). Lightly coat one piece with flour while keeping the others covered to prevent drying.
  8. Roll out the dough: By hand, roll each piece thinly to about 1/8″ thickness using a heavy rolling pin. Alternatively, use a pasta machine starting on the largest setting, folding the dough into thirds, gradually reducing thickness until setting #7 (0.8 mm) is reached.
  9. Cut the pasta: For hand-rolled dough, cut large sheets, dust with semolina flour, roll loosely, and slice into strips: 3/4″ for pappardelle, 1/2″ for fettuccine, or just over 1/8″ for linguine. Machine-rolled sheets can be cut with the pasta machine blades.
  10. Form nests: Curl the cut pasta strands into loose mounds called nests and set aside until ready to cook.
  11. Cook the pasta: Boil a large pot of heavily salted water. Cook fresh pasta for 2 to 4 minutes until al dente. Drain promptly, reserving some cooking water for sauce as desired.
  12. Store if needed: Refrigerate fresh, cut pasta covered for up to 2 days (may require 7-9 minutes cooking). Freeze well-wrapped for longer storage.

Notes

  • The dough will be stiff and may tear easily—this is normal due to the use of semolina flour and sourdough starter.
  • Resting the dough allows gluten to relax, making it easier to roll out and shape.
  • If using a pasta machine, folding the dough before rerolling helps shape it into a perfect rectangle.
  • Fresh pasta cooks very quickly; watch closely to avoid overcooking.
  • Sourdough discard provides flavor and slight acidity, substituting for some or all of the usual flour hydration.
  • Semolina dusting on pasta sheets prevents sticking and improves texture.

Keywords: sourdough pasta, homemade pasta, sourdough discard recipe, semolina pasta, fresh pasta dough

Find it online: https://kitchenbyclara.com/sourdough-pasta-recipe/