Sourdough Pasta may seem like a daunting task, but if you’re a sourdough bread baker and you haven’t yet tried making sourdough pasta, you’re in for a treat. It’s so easy, and so delicious!
I was talking to a stranger in a bar one time, about food – no surprise, and she told me that once she had discovered how easy it is to make pasta from scratch, she vowed to never go back to dried pasta. I’m not quite that much of a purist, but she had a point. It really is that easy, and it really is that much better! It’s the definition of tenderness. And who couldn’t use more tenderness in their lives?
I mix the dough the evening before – it takes less than 10 minutes to mix the dough and clean up after yourself. You can do it during half-time and then get back to the game. I roll and cut the dough the next morning after I’ve had my coffee, then shape it, if needed for whatever dish I’ll be preparing. Then it just hangs out until I’m ready to cook with it later in the day. Note that this recipe uses unfed starter. Unfed starter is best when you want tang and digestibility; fed starter is best when you’re looking for a huge rise, like pancakes, dumplings, and bread.
Sourdough Pasta
Equipment
- stand mixer
- pasta drying rack
Ingredients
- 100 g unfed sourdough starter
- 250 g King Arthur All-Purpose Flour
- 2 Eggs (approximately 70 grams each)
Instructions
MAKING PASTA – DAY 1
- Mix the dough – Add the flour, eggs and sourdough starter to the bowl. Use the dough hook and knead the dough on low speed (not more than 2) until the dough forms a smooth ball.
- Knead the dough – Turn the dough out on to the counter and gently knead it into a ball.
- Ferment – Wrap the ball in plastic wrap and stash in the refrigerator overnight.
ROLLING, CUTTING, AND SHAPING SOURDOUGH PASTA – DAY 2
- Bring dough to room temperature – Remove the dough from the refrigerator and let it come to room temperature.
- Roll the pasta – You can manually roll the dough out between two layers of plastic wrap to the desired thickness, but I prefer to use the pasta rolling attachment for my Kitchen Aid Mixer (according to the Kitchen Aid instructions).
- Cut and/or shape the pasta – Cut the dough to the desired shape/length and shape it, if that's your plan. Then let it dry for at least 30 minutes, laying it out on wire racks or hanging it on a pasta hanger.
- Boil the pasta – Drop the pasta into briskly boiling, salted water. Boil for 2-4 minutes and drain.
Notes
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