Plump and rich handmade pasta noodles with delightful sourdough flavor.
While dried pasta is wonderful (and incredibly convenient), it’s hard to beat the fresh pasta experience. Rich egg-yolk infused noodles are both smooth and toothsome, and this version takes things a step further with the depth of flavor only sourdough can provide. With the help of a food processor, the dough is quite easy to make. A pasta roller is also necessary equipment, but if you already have one this pasta is the perfect excuse to drag it out. Once the dough is rolled out and cut, it cooks in mere minutes, and is ready to sauce however you like. A bright pesto, hearty marinara, or opulent alfredo would all make great pairings, for a fresh pasta feast.
If you are looking for an easy and delicious sauce pairing, check out my pesto: https://foodandryne.com/lemon-pesto-with-any-herbs-no-pine-nuts/
Sourdough Pasta
Ingredients
- 145 grams (1¼ cup) 00 flour or 142 grams (1 cup) all-purpose flour
- 3 grams (½ tsp) fine salt
- 3 egg yolks
- 13 grams (1 tbsp) extra-virgin olive oil
- 125 grams (½ cup) sourdough discard, 100% hydration
Instructions
- Place 00 flour and salt in a food processor. Pulse several times to combine.
- Add egg yolks, olive oil, and sourdough discard to food processor. Blend for 30-60 seconds until a rough dough forms. If dough does not start to come together into a ball, add water by the teaspoon until it does.
- Transfer dough to a work surface and knead for about 10 minutes until dough is fairly smooth. Cover in plastic wrap and let rest for about 30 minutes.
- Place a large covered pot of salted water over high heat.
- Divide dough into two roughly equally sized pieces. Flatten each into a round disc. Cover with plastic or a towel.
- Roll out one portion of pasta at a time, keeping the rest covered. Set a pasta roller to its widest setting and pass the dough through. On a lightly floured surface fold the sheet into thirds (like a letter). Flatten dough with your hands or a rolling pin and pass through the roller again on the widest setting. Repeat folding and feeding through the widest setting 2-3 more times until the dough is smooth and even.
- Roll out dough twice through each of the following settings until dough is about 1/16-inch or until desired thickness is reached (refer to pasta roller manual for guidance).
- Cut dough into sheets about 12-inches long. Sprinkle dough with flour, cover, and repeat rolling with remain portions of dough.
- Fold each sheet of dough into quarters and cut into ¼-½-inch wide noodles (or as desired) with a knife, then unfold each noodle. Alternatively, use the pasta cutter attachment on the pasta roller if you have one. Toss noodles with a light sprinkling of flour.
- Cook pasta in boiling water for 2-5 minutes, depending on thickness, until al dente. Drain and sauce as desired.
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