Utilising leftover sourdough starter discard, this fresh & slightly tangy sourdough pasta makes any pasta dish outstanding.
Sourdough starters aren’t only for making an Artisan Sourdough Loaf. It can be added to all sorts of recipes such as pasta, Chocolate Chip Cookies and Pancakes.
Contents
The Benefits of Sourdough in Pasta
Other than the delicious taste, using sourdough in recipes can be beneficial for your gut health.
The naturally occurring yeasts in a sourdough starter are present due to the process of fermentation which breaks down the phytic acid which is found on grains. This makes the grains easier to digest and enhances the absorption of certain nutrients for better gut health.
Do I Need Fancy Equipment to Make Pasta?
The short answer is “no”. You can make pasta with your hands, a fork and a sharp knife. But if you would like to make life a little easier or your pasta a little fancier, there is specialist equipment that can do that for you.
Below is a list of equipment that could be of use when making pasta:
- Stand Mixer – though I have only ever mixed my pasta dough by hand, utilising a stand mixer could make the process more “hands-off” allowing you time to be more productive, if that is what you are going for.
- Pasta Machine – rolling your sheets of pasta through a pasta machine is a quicker process than using a rolling pin. It can work that dough in to really thin sheets at a consistent thickness. Having the cutter options on a pasta machine can also make fettuccini and spaghetti making easier and more consistent.
- Stamps or Cutters – making ravioli with stamps or cutters gives it more of the professional look, but if you like your pasta to be more rustic and handmade, then these are not necessary for you.
- Drying Rack – laying your pasta out on a cake rack will give you the same result as an official pasta drying rack. Placing the pasta somewhere than air can flow around it and dry it out will work.
Ingredients
Flour
Using everyday plain (all purpose) flour for pasta is all that is needed.
If you would like to go further down the rabbit hole of from scratch cooking, then milling your own flour from grains is the next step! Choosing between the different grains available will make a difference to the end result. I haven’t as yet gone down this road, but will soon be experimenting as I was gifted a grain mill this past Christmas.
Semolina
A coarsely-milled flour derived from durum wheat; this ingredient is generally used in pasta and breads and can give the pasta a nuttier taste. It isn’t a necessary ingredient here and can be substituted for more flour if you don’t have any on hand.
Fresh Eggs
Fresh, pasture raised eggs are the way to go. The gorgeous orange of the yolks shows through in the end colour of your pasta.
Sourdough Starter
Sourdough starter isn’t essential in a standard pasta recipe, but if you like to utilise sourdough wherever possible for the gut health benefits, then adding in your active or discard starter to your pasta dough can make a big difference to nutrition and flavour.
How to Make Easy Fresh Sourdough Pasta
Step 1
To a clean counter surface, add flour & semolina into a pile with a well in the middle.
Step 2
Crack the fresh eggs into a small bowl and give them a slight whisk before adding to the well of the flour.
Step 3
Add in sourdough discard with the eggs to the well.
Step 4
Using a fork or dough scraper, slowly incorporate the flour into the starter & eggs
Step 5
Once mostly incorporated, use your hands to knead the dough until completely combined.
Step 6
Using pasta maker or rolling pin, roll out sections of the dough until as thin as you like & then make preferred shapes.
Step 7
Place the pasta onto a drying rack or cake rack to dry out.
If using that day, allow the pasta to mostly dry before boiling. If storing for long term, ensure the pasta is completely dried before placing into an airtight storage container for up to 12 months.
Recipe
Sourdough Discard Pasta
Equipment
- Fork
- Pastry scraper
- Pasta maker optional
- Sharp knife optional
- Pasta shapers optional
- Pasta drying rack optional
Ingredients
- 280 grams Flour plain
- 45 grams Semolina plus extra for dusting
- 6 grams Salt
- 3 Eggs room temperature
- 150 grams Sourdough starter active or discard
Instructions
Make the Dough
- On a clean dry bench top, place plain flour, semolina & salt.
- Combine with a your hands and then shape into a mound with tall walls.
- In the well, crack the fresh eggs & add the sourdough starter.
- Using a fork, break up the egg yolks & slowly stir in the discard & eggs into the flour.
- Ensuring to keep the walls of the mound intact for as long as possibly, while incorporating into the wet ingredients.
- Once the majority of the flour has been mixed in, work the mixture with your hands until all the flour has been hydrated.
- Then knead the dough until smooth.If the dough feels a little too wet, add up to 30g more flour, a little at a time.
- Wrap the dough in plastic wrap and allow to rest & ferment at room temperature for at least 2 hours. Can be fermented in the fridge for up to 48 hours.
Rolling & Shaping the Dough
- Flour your surface well with semolina flour.
- Using either a rolling pin or a pasta maker, roll the dough into very thin sheets.
- Cut into your preferred shapes either using a pasta maker, sharp knife or other pasta shape tools.
- Ensure your tools and surfaces are sufficiently covered with semolina flour to ensure the dough doesn't stick to itself or the tools.
- At this point, you can use the pasta straight away, but I find it is best to let air dry on a pasta drying rack or cake rack.
- If you allow to dry completely, you can then store the pasta in an airtight container for at least 6-12 months (if it will last that long!). If making lasagne sheets, I tend to place these onto sheets of baking paper after rolling them out, and place straight into an airtight container and into the freezer.
To Cook the Pasta
- Boil a pot of salted water, and cook the pasta for 60-90 seconds until al dente.
- Drain & serve in your preferred pasta sauce.
This pasta can be used to make all types of shapes to be incorporated into your favourite pasta dishes such as Beef Lasagne or Creamy Sundried Tomato & Chicken Pasta.
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