This post may contain affiliate links, view our disclosure.
This sourdough pasta recipe uses active starter or discard to make deliciously chewy, flavorful pasta or egg noodles without special equipment. You’ll be surprised at how easy it is to make fresh pasta from scratch!
Impress your family and friends with homemade pasta! Who knew it was this easy?!
The sourdough component means this is no ordinary pasta. Egg yolks add richness, a touch of oil makes the dough easier to work with, and fermented sourdough starter or discard adds a lovely subtly sour complex flavor. The end result is soft, tender, and slightly chewy noodles that are reminiscent of egg noodles but with a much deeper flavor.
This pasta pairs beautifully with a variety of different sauces!
Why Make Pasta with Sourdough?
Sourdough fermentation isn’t just for bread! Incorporating sourdough discard or starter into pasta dough has several benefits:
- Enhanced flavor – The mild tang from fermentation adds complexity to your pasta.
- Improved digestibility – Fermentation breaks down some of the gluten, making it easier to digest.
- Better nutrition – The long fermentation process can increase the bioavailability of nutrients.
- Reduced food waste – It’s a great way to use up sourdough discard instead of throwing it away.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- All-purpose flour – For this recipe, you can use all-purpose flour, Italian 00 flour, or a mix of half semolina flour and half all-purpose flour or 00 flour.
- Salt – To season the dough so our homemade pasta isn’t bland.
- Sourdough discard or starter – Use 100% hydration discard or starter; if you’re using discard, make sure it’s 6 days old or less.
- Eggs – Eggs play a crucial role in this sourdough pasta recipe by adding structure, richness, and elasticity to the dough. The proteins in the eggs help create a firm yet tender texture, while the fat from the yolks helps create a smooth, pliable consistency. This makes rolling and shaping the pasta easier, and gives it a satisfying bite when cooked.
- Extra-virgin olive oil – The oil is optional; it adds a touch of richness, and also helps with elasticity. It affects the dough’s texture, but it isn’t essential for structure. Adding oil makes the pasta dough slightly softer and easier to roll out, and also prevents it from drying out too quickly. However, traditional pasta dough often excludes oil to maintain a firmer texture, which is ideal for shaping and holding sauces.
Pro Tip: What is Italian 00 Flour?
Italian 00 flour (aka tipo 00 or doppio zero) is a finely milled Italian flour commonly used for making pasta and pizza dough. It’s more finely ground than all-purpose flour, which results in a silkier, more tender dough. The fine texture makes it easier to roll out and shape, producing slightly softer, more delicate pasta in the final dish.
Step-by-Step Instructions: How to Make Sourdough Pasta From Scratch
1: Make the Pasta Dough (No Special Equipment Needed!) and Let it Rest
- Whisk together the flour and salt in a bowl. Pour the flour out onto a clean countertop and make a large well in the center.
- Add the sourdough discard, eggs, and oil to the well in the flour.
- If your well is big enough, use a fork to whisk the eggs into the sourdough in the center of the well, otherwise your hands will work fine. Use your hands to combine the dough, gathering the flour from the outside and working it into the center.
- It will be shaggy at first and look like it needs more liquid, but trust the process; keep working the dough and it’ll come together beautifully.
- Once your dough forms a ball, knead it until smooth and elastic, about 10 minutes.
- Divide your dough ball into 2 equal portions. Shape each into a ball, and wrap them in plastic wrap. Let them sit at room temperature for 30 minutes (or up to 1 hour) before rolling them out. (Alternatively, to get the benefits of sourdough you can chill the dough in the fridge for 12 to 24 hours to bulk ferment, and then let it sit at room temperature for 20 minutes to 1 hour before rolling it out.)
2: Roll Out the Dough and Cut it Into Pasta
- Working with 1 dough ball at a time, flatten it to a disk. Generously flour the dough and your work surface.
- Roll out the dough until it’s about 2 to 3 mm thick (a rectangle about 16 by 18 inches works well).
- Cut the dough into your desired shape, using a straightedge to cut it straight (I used a baking tray flipped upside-down).
- For fettuccine, I cut it into 1/4-inch wide strips and leave them their full length.
To cook the fresh noodles now, bring a pot of water to a rolling boil. Once boiling, salt the water generously and add the pasta. Cook to al dente, about 2 to 3 minutes, and then drain and serve.
How to Make Sourdough Egg Noodles
You can use this dough to make sourdough egg noodles! The addition of eggs to the dough lends the classic richness that egg noodles are loved for, and sourdough starter or discard adds another flavor dimension.
- Make the dough, let it rest, and when you’re ready, roll it out until it’s about 2 to 3 mm thick.
- Cut the dough into your desired shape, using a straightedge to cut it straight (I used a baking tray flipped upside-down). For egg noodles, I cut it into 1/4-inch wide strips, and then cut each strip into 2-inch pieces.
- Keep going! TIP: As you can see from my photos, don’t worry if your noodles aren’t perfect; they don’t have to be perfectly straight and they don’t have all be the same size. These noodles are homemade with love, and you’re a rockstar for making them!
- Because they’re cut smaller, you’ll end up with what looks like a lot of egg noodles.
To cook the fresh egg noodles now, bring a pot of water to a rolling boil. Once boiling, salt the water generously and add the noodles. Cook to al dente, about 2 to 3 minutes, and then drain and serve.
Storage
Homemade pasta freezes well, so it’s a good option for meal prep!
To store fresh pasta in the fridge, first sprinkle it with flour and toss it to coat. Spread the pasta out and let it air dry at room temperature for 1 to 2 hours. After that, transfer the pasta to an airtight container and refrigerate for up to 2 days. You can cook it in boiling water straight from the fridge (about 3 to 4 minutes).
To store fresh pasta in the freezer, first sprinkle it with flour and toss it to coat. Spread the pasta out and let it air dry at room temperature for 1 to 2 hours, then spread it out in an even layer (so the pasta touches each as little as possible, or so that a serving size is gathered into a nest) onto a parchment paper-lined baking tray and freeze until frozen solid, about 3 hours. After that, transfer the frozen pasta to an airtight container and freeze for up to 3 months. You can cook it in boiling water straight from the freezer (about 5 minutes).
Tips For the Best Sourdough Pasta Recipe
- Use Italian 00 flour for a silkier texture or a 50/50 mix of semolina flour with all-purpose or 00 flour for a more traditional chewy bite.
- Resting the dough in the fridge overnight enhances the flavor and fermentation benefits.
- If the dough is too firm after refrigeration, let it sit at room temperature for 20 minutes to 1 hour before rolling it out.
- Lightly dust cut pasta with flour to prevent sticking.
Can I Use Semolina Flour for This Pasta?
Yes! Semolina flour is commonly used in traditional pasta-making because of its high protein content and slightly coarse texture, which helps pasta hold its shape and gives it a firmer bite. However, semolina alone can make the dough more difficult to work with.
Should I Mix Semolina with Another Flour?
For best results, mix semolina with all-purpose or 00 flour. A 50/50 blend works well, balancing the structure and elasticity of the dough while still achieving a smooth texture. If you prefer chewier pasta, you can increase the semolina ratio, but keep in mind that rolling out the dough may require a bit more effort.
Serving Suggestions
Rich, complex sourdough pasta pairs beautifully with a variety of different sauces. Here are a few ideas:
- Classic Garlic Butter Sauce – Toss the pasta garlic sautéed in olive oil and freshly-grated parmesan.
- Homemade Pesto – The rich nutty flavor of pesto balances the pasta’s tanginess.
- Marinara Sauce – Garnish with basil, and this fresh, bright dish is perfect if you want a lighter meal.
- Creamy Peppercorn Mushroom Sauce – Umami mushrooms in a creamy sauce are a great pairing for tangy pasta.
- Swedish Meatballs – After you roll out the dough, cut it into egg noodles. Fresh homemade chewy buttered egg noodles are the perfect side dish with Swedish meatballs and their savory sauce!
FAQs
Sourdough discard works well in this pasta recipe because it provides flavor and fermentation benefits without needing to be active. Unlike bread where the starter is used for leavening, pasta relies on eggs and flour for structure, so an active starter isn’t necessary. The acidity in the discard can help with dough hydration and texture, while also adding that signature sourdough tang to the final pasta.
If you have a drying rack, go ahead and use that. I’ve also seen people drape pasta over (clean) hangers and let it dry. I usually just lay it out in a single layer on a floured surface for a couple hours before storing in the fridge or freezer.
If you omit the olive oil, you don’t necessarily need to add anything else. However, your dough may feel slightly firmer and require a bit more kneading to reach the right elasticity. If the dough feels too dry, you can add water 1 teaspoon at a time to compensate.
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Sourdough Pasta Recipe (Made With Active Starter or Discard)
Email This Recipe
Get this recipe link emailed straight to your inbox!
Equipment
Ingredients
- 250 grams all-purpose flour about 2 cups; plus more for rolling
- 8 grams salt about 1 1/2 teaspoons
- 150 grams sourdough discard or active starter; 100% hydration (see Notes)
- 2 large eggs
- 1 tablespoon extra-virgin olive oil (see Notes)
Instructions
- Make the dough. Whisk together the flour and salt in a bowl. Pour the flour out onto a clean countertop and make a large well in the center. Add the sourdough discard, eggs, and oil to the well in the flour. If your well is big enough, whisk the eggs into the sourdough in the center of the well, otherwise your hands will work fine. Use your hands to combine the dough, gathering the flour from the outside and working it into the center. It will be shaggy at first and look like it needs more liquid, but trust the process; keep working the dough and it’ll come together beautifully. Once your dough forms a ball, knead it until smooth and elastic, about 10 minutes.
- Rest. Divide your dough ball into 2 equal portions. Shape each into a ball, and wrap them in plastic wrap. Let them sit at room temperature for 30 minutes (or up to 1 hour) before rolling them out. (Alternatively, to get the benefits of sourdough you can chill the dough in the fridge for 12 to 24 hours to bulk ferment, and then let it sit at room temperature for 20 minutes to 1 hour before rolling it out.)
- Roll out. Working with 1 dough ball at a time, roll it out onto a floured surface until it’s about 2 to 3 mm thick (a rectangle about 16 by 18 inches works well).
- Cut. Cut the dough into your desired shape, using a straightedge to cut it straight (I used a baking tray flipped upside-down). For egg noodles, I cut it into 1/4-inch wide strips, and then cut each strip into 2-inch pieces. For fettuccine, I cut it into 1/4-inch wide strips and leave them their full length.
- To cook the fresh pasta or noodles now, bring a pot of water to a rolling boil. Once boiling, salt the water generously and add the pasta or noodles. Cook to al dente, about 2 to 3 minutes, and then drain and serve.
- To store fresh pasta in the fridge, first sprinkle it with flour and toss it to coat. Spread the pasta out and let it air dry at room temperature for 1 to 2 hours. After that, transfer the pasta to an airtight container and refrigerate for up to 2 days. You can cook it in boiling water straight from the fridge (about 3 to 4 minutes).
- To store fresh pasta in the freezer, first sprinkle it with flour and toss it to coat. Spread the pasta out and let it air dry at room temperature for 1 to 2 hours, then spread it out in an even layer (so the pasta touches each as little as possible, or so that a serving size is gathered into a nest) onto a parchment paper-lined baking tray and freeze until frozen solid, about 3 hours. After that, transfer the frozen pasta to an airtight container and freeze for up to 3 months. You can cook it in boiling water straight from the freezer (about 5 minutes).
Notes
- Sourdough Discard: You can use 100% hydration discard or starter in this recipe; if you’re using discard, make sure it’s 6 days old or less.
- Oil: The oil is optional; it adds a touch of richness, and also helps with elasticity. It affects the dough’s texture, but it isn’t essential for structure. Adding oil makes the pasta dough slightly softer and easier to roll out, and also prevents it from drying out too quickly. However, traditional pasta dough often excludes oil to maintain a firmer texture, which is ideal for shaping and holding sauces.
- Shape and Size: As you can see from my photos, don’t worry if your noodles aren’t perfect; they don’t have to be perfectly straight and they don’t have all be the same size. These noodles are homemade with love, and you’re a rockstar for making them!
- Serving Size and Nutritional Information: This recipe makes 4 to 6 servings, depending on how hungry your crowd is. The nutrition information was calculated based on 6 servings.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
