Easy Homemade Sourdough Discard Pasta Recipe
There is something incredibly satisfying about making pasta from scratch. The kneading, shaping, and crafting it just the way you like is a simple yet rewarding process. Adding sourdough to the mix makes it even more special, infusing the noodles with a delightful tang and added depth of flavor. Using simple ingredients, you can create a beautiful pasta.
I love making pasta, especially since I discovered ways to incorporate sourdough into it. Finding new uses for sourdough beyond bread is both fun and inspiring, making the experience even more enjoyable.
Why Make Sourdough Pasta?
Sourdough pasta offers several benefits beyond its incredible taste:
Enhanced Flavor – The slight tang from the sourdough discard adds a depth of flavor that traditional pasta lacks.
Easier to Digest – Fermented grains break down phytic acid in the flour, making it gentler on digestion.
Reduces Waste – Instead of discarding excess sourdough starter, this recipe puts it to delicious use.
Why You’ll Love This Recipe
You’ll love this sourdough pasta because it’s quick and easy to make. After mixing the dough, you only need to let it rest for 10 minutes before shaping—making it a great option for homemade pasta without the long wait. If you prefer a more fermented flavor, resting it in the fridge for 12-24 hours will deepen
its tang and complexity through the fermentation process. Whether you are long fermenting or not, you can use active starter or discard for this recipe.
Variations on Sourdough Pasta
This pasta is fantastic on its own, but if you’re looking to experiment with different flavors, try adding some extra ingredients to the dough:
Herbs: Freshly chopped basil, parsley, or rosemary can add a fragrant, earthy touch.
Vegetable Purees: Mix in a bit of tomato paste or spinach puree for a vibrant color and subtle flavor boost.
Cheese: If you’re a cheese lover, grating Parmesan into the dough adds an extra layer of savory richness.
Spices: A pinch of black pepper, garlic powder, or smoked paprika can subtly enhance the depth of flavor.
Best Sauce Pairings
Sourdough pasta pairs beautifully with a variety of sauces, enhancing its unique tangy flavor:
Light Sauces: Olive oil-based sauces, pesto, or simple butter sauces complement the pasta without overpowering it.
Creamy Sauces: Alfredo or carbonara create a rich, velvety contrast to the subtle tang of sourdough.
Hearty Meat Sauces: A bold bolognese or slow-cooked ragu adds depth and richness, balancing the pasta’s mild acidity.
Serving Suggestions
Sourdough pasta is incredibly versatile and pairs well with a variety of flavors. For a simple yet delicious meal, toss it with high-quality olive oil, fresh garlic, and a sprinkle of Parmesan. If you’re craving something heartier, serve it with a slow-simmered meat sauce like bolognese, accompanied by a side of crusty sourdough bread. For a fresh and vibrant option, mix it with cherry tomatoes, basil, and mozzarella pearls for a Caprese-style pasta.
Creamy sauces like Alfredo pair beautifully with roasted chicken or sautéed mushrooms, while a zesty lemon and arugula combination works well with shrimp or grilled salmon. To complete the meal, consider serving it alongside a crisp green salad, roasted vegetables, or homemade garlic bread.
Types of Flour
The type of flour you use significantly impacts the texture and structure of your pasta. 00 flour is finely milled and commonly used in traditional Italian pasta, producing a silky and tender dough. Semolina flour, made from durum wheat, gives the noodles a firmer texture and is ideal for shaping pasta that needs to hold up well, such as penne or rigatoni. For a more rustic and hearty pasta, all-purpose flour is a versatile option that works well in homemade pasta dough, though it may not provide the same elasticity as 00 flour. Whole wheat flour can also be used as it gives the pasta a nutty flavor, though the pasta is not as durable as other flours. A combination of these flours can be used to balance tenderness and durability in your pasta, allowing you to customize the texture to your liking. This recipe uses all purpose flour as it is readily available and produces a nice, verstiale pasta.
How to make Sourdough pasta
Eggs are crucial to adding structure, color, and texture to the finished cupcake.
Making the dough
To mix the sourdough dough, start by placing the flour in a large bowl or on a clean countertop. Make a well in the center and add the sourdough discard, eggs, and salt. Using a fork, gently whisk the wet ingredients while gradually incorporating the flour from the edges of the well. As the mixture thickens, switch to using your hands or a bench scraper to bring the dough together into a shaggy mass. Knead it for about 8-10 minutes until it becomes a smooth ball. If the dough is too sticky, add a little more flour; if too dry, add a few drops of water. Once fully combined and properly kneaded, wrap the dough in plastic wrap or place it in a covered bowl, allowing it to rest before rolling and shaping.
You can also use a stand mixer to bring the dough ball together. I don’t recommend using the stand mixer to knead however, so be prepared to knead your dough!
How to Shape and Roll dough:
Once your dough has rested, it’s time to roll and shape it into your desired style. If you’re using a stand mixer with a pasta roller attachment or a manual pasta maker, start by setting the roller to its thickest setting and feed the dough a few times to create smooth pasta sheets. On a clean work surface, lightly dust the sheets with flour to prevent sticking. Gradually reduce the thickness setting until you achieve your desired thickness—typically thinner for delicate pasta like fettuccine and slightly thicker for lasagna noodles.
You do not have to have any special equipment if you don’t have a pasta roller. There are lots of options for making and shaping sourdough pasta dough. For those rolling by hand, use a rolling pin to flatten the dough evenly, aiming for thin sheets that cook quickly and hold the sauce well. Once rolled, you can cut the dough into strips for fettuccine, fold and slice it with a sharp knife for pappardelle, or leave it whole for lasagna noodles. If not cooking immediately, drape the pasta over a pasta drying rack or dust it with flour and arrange it in loose nests for later use. You can also make pasta in different shapes, like coins, if you do not want to roll out your dough. Whatever your desired shape, your pasta will come out delicious!
Whether using a pasta roller or rolling by hand, the key is to work patiently, ensuring smooth, even pasta for the best texture and flavor.
How to boil fresh homemade noodles
Bring a large pot of water up to a rolling boil and season the water with salt. Fresh pasta only needs 2-3 minutes to cook to al dente. If you cook the pasta too long, it will become soggy. Dried pasta cooks in 4-7 minutes.
Make-Ahead Tips
Refrigerate the Dough: If you’re not rolling and cutting the pasta immediately, wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. This can enhance the tangy sourdough flavor.
Pre-Cut Pasta: Once you’ve rolled and cut the pasta, lightly dust it with flour and arrange it in loose nests on a baking sheet. Store it in an airtight container in the fridge for up to 2 days before cooking.
Storage Tips
Freezing Fresh Pasta: Freeze cut pasta by laying it out on a parchment-lined tray in a single layer. Once frozen, transfer it to an airtight container or freezer bag. Fresh pasta can be frozen for up to 2 months. Cook directly from frozen, adding an extra minute to the cooking time.
Drying Pasta for Long-Term Storage: To store homemade pasta long-term, let it dry completely for 24-48 hours in a cool, dry place. Once fully dried, store it in an airtight container at room temperature for up to 1 month.
Storing Cooked Noodles: Leftover cooked pasta can be stored in an airtight container in the refrigerator for 3-4 days. Toss with a little olive oil to prevent sticking. Reheat by briefly boiling or tossing it in a hot pan with sauce.
Frequently Asked Questions
Dough too dry and crumbly? Add a teaspoon of water at a time until it becomes smooth and pliable.
Dough too sticky? Lightly dust with flour while kneading until it firms up.
Dough too tough or hard to roll? Let it rest longer to allow the gluten to relax.
Pasta sticking together after cutting? Ensure it is well-floured before storing or cooking.
Dough breaking apart while rolling? It may be too dry—knead in a few drops of water before continuing.
Cooked pasta too soft or mushy? Fresh pasta only needs about 2-3 minutes in boiling water; avoid overcooking.
Cooked pasta too firm? Roll the dough thinner before cutting, or cook it slightly longer.
Too tangy for your taste? Reduce resting time and use discard that hasn’t fermented too long.
Want a stronger sourdough flavor? Let the dough rest in the fridge overnight before rolling and cutting.
Making homemade sourdough pasta is a rewarding way to enjoy fresh, flavorful noodles while putting your sourdough discard to good use. Whether you prefer a simple olive oil drizzle, a rich creamy sauce, or a hearty meat ragu, this pasta is versatile enough to complement any dish. With just a few ingredients and a little practice, you can create a delicious, homemade meal that elevates your cooking. Give this recipe a try, experiment with different flavors, and enjoy the process of making pasta from scratch.
Sourdough Pasta
Homemade sourdough pasta is a delicious way to use sourdough discard while creating fresh, flavorful noodles. This guide covers everything from mixing the dough to rolling, shaping, and pairing it with the perfect sauce!
Ingredients
- 360g Sourdough starter
- 100g Egg (2 large eggs)
- 1 teaspoon Salt
- 300g Flour
Instructions
- Mix the Dough – On a clean surface or in a bowl, make a well in the flour. Add the sourdough discard, eggs, salt, and olive oil. Gradually mix the flour into the wet ingredients until a rough dough forms.
- Knead – Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Wrap and let it rest for 10-30 minutes.
- Roll Out – Divide the dough into smaller portions. Use a pasta roller or rolling pin to flatten it into thin sheets.
- Cut the Pasta – Slice into desired shapes like fettuccine, tagliatelle, or lasagna sheets.
- Cook – Bring salted water to a boil. Add pasta and cook for 2-3 minutes until tender.
- Serve – Toss with your favorite sauce and enjoy!
