RECOVERED RECIPE (Sourdough Pasta, originally posted November 15, 2023) –
As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
Sourdough Pasta
Equipment
- stand mixer
- pasta drying rack
Ingredients
- 100 g unfed sourdough starter
- 250 g King Arthur All-Purpose Flour
- 2 Eggs
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 use the pasta rolling attachment for your Kitchen Aid Mixer (according to the Kitchen Aid instructions), but I prefer to roll the dough out between two layers of plastic wrap to the desired thickness.
- Cut and/or shape the pasta – Cut the dough to the desired shape/length, then hang it on a pasta hanger for at least 30 minutes to dry.
- Boil the pasta – Drop the pasta into briskly boiling, salted water. Boil for 2-4 minutes and drain.
Notes
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