Homemade Sourdough Pasta (Printable)

Rustic pasta featuring tangy sourdough starter for added depth and chewy texture.

# What You Need:

→ Dough

01 - 1 2/3 cups all-purpose flour, plus extra for dusting
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 2 large eggs
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon olive oil (optional, for extra suppleness)

# How To Make:

01 - In a large mixing bowl, combine the flour and salt. Make a deep well in the center.
02 - Add the sourdough starter, eggs, and olive oil (if using) into the well of flour.
03 - Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy, rough dough forms.
04 - Turn the dough onto a lightly floured surface and knead firmly for 8–10 minutes until smooth, elastic, and no longer sticky.
05 - Wrap the dough tightly in plastic wrap and let rest at room temperature for 1 hour to allow gluten strands to relax.
06 - Divide the dough into 2 equal portions. Working with one portion at a time (keep the other covered), roll out using a pasta machine or rolling pin to your desired thickness.
07 - Cut the rolled dough into your preferred shape: tagliatelle, fettuccine, pappardelle, or sheets for lasagna and ravioli.
08 - Dust the cut pasta shapes lightly with flour and arrange in loose nests or separated layers to prevent sticking.
09 - Bring a large pot of generously salted water to a rolling boil.
10 - Add the fresh pasta to the boiling water and cook for 2–3 minutes until al dente. Fresh pasta cooks quickly, so taste-test after 2 minutes.
11 - Drain the pasta thoroughly and serve immediately with your favorite sauce. Toss with sauce right away to prevent sticking.

# Expert Hints:

01 -
  • The tangy depth from sourdough transforms ordinary pasta into something restaurant-worthy and memorable
  • Use up your starter discard instead of throwing it away, turning waste into dinner
  • The dough develops a satisfying chew and texture that commercial pasta simply cannot replicate
02 -
  • Overworking the dough during rolling can make it tough and rubbery, so let it rest again if it starts springing back
  • The dough absorbs more flour than regular pasta dough, so do not be afraid to dust generously while working
  • Fresh pasta cooks significantly faster than dried, so watch closely to avoid mushy, overcooked noodles
03 -
  • If the dough feels too sticky, add flour gradually rather than all at once to avoid dry, crumbly pasta
  • The longer you let the dough rest, the easier it will be to roll thinly without springing back

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