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Sourdough Pasta Dough

A uniquely flavorful homemade pasta dough made with sourdough discard for a hint of tang. This recipe yields about 3 servings worth, and can be used to make a variety of pasta shapes.

Total Time
1 hr
Course: Main Course
Cuisine: Italian

Ingredients

  • ⅞ ⅞ cup semolina rimacinata flour can be swapped for an equal weight of 00 or AP flour as well
  • ½ ½ cup sourdough starter preferably a white flour starter at 100% hydration
  • pinch kosher salt
  • 1 1 large egg

Instructions

    Cup of Yum
  1. Combine flour and salt in a mixing bowl. Make a well in the center of the dry ingredients and pour in sourdough starter and egg. Use a fork to whisk the wet ingredients in the well of flour, slowly incorporating more and more flour. When it gets too thick to mix with a fork, use your hands to knead the rest of the flour into the dough. There may still be a bit of dry flour left, that's ok, the dough will absorb what it needs and leave the rest behind. You can also use a mixer or food processor here if you prefer.
  2. Knead dough for a few minutes until smooth and no longer gritty. Wrap dough tightly in plastic wrap and allow to rest at cool room temperature for at least 30 minutes or until ready to shape; it will also keep, tightly wrapped, in the fridge overnight.
  3. This pasta dough will work for a number of different pasta shapes, including gnochetti sardi (pictured), as well as sheet pastas such as fettuccine or pappardelle.
  4. To shape, divide pasta into quarters. Work with one piece at a time, keeping the remaining dough wrapped in plastic so it doesn't dry out. Roll or shape as desired, tossing lightly with semolina flour to keep the pasta from sticking to itself.
  5. Cooking instructions: fresh pasta cooks very quickly compared to commercial dried pastas. Cook in a pot of boiling salted water for about 2-3 minutes or until al dente (slightly more or less depending on the shape).
  6. Shaped pasta can also be frozen for up to 1 month; toss with a bit of semolina flour and spread on a cookie sheet. Freeze until solid, then transfer to an airtight bag. Add 30-45 seconds to cook time if cooking from frozen (no need to thaw first).