Never Looking Back Sourdough Pasta

Pasta is usually bland, it is high in carbs and we are trained to avoid it.
Hang on! Try this recipe and never look back at boring pasta.
A white plate with spaghetti and meat sauce.

“Pasta is bad for you,” they say. But this recipe will change your world ;-).

Like with everything you make yourself, you control the ingredients. Not only does this pasta include whole-grain flour, but it also uses the discard (unfed starter) from feeding your starter.

The flours I use here are:

  • 00- pasta and pizza flour. It is selected to give more elasticity to your dough. I love the 00 flour from Anita’s Organic Mill.
  • Whole wheat flour for more fibre than regular pasta.
  • Semolina flour is a classic for Italian pasta. It gives your noodles that classic yellow colour.

Our past maker is an antique and not available anymore. But those things have not changed much. The Spruce did an extensive test and the Marcato Atlas came out on top. You can find the link in the recipe.
You can also get attachments for your stand mixer.

How to use a pasta maker

For step-by-step instructions on how to use the pasta maker, tap the button.

Portion size

The Canadian food guide recommends eating no more than your clenched fist size of pasta in one meal.

The handy guide to perfect portions.

Storage

This recipe makes a lot of pasta; if you have any leftovers, you can either dry them with a pasta drying rack or you can create little pasta nests and freeze them.

A sourdough bread machine on a counter top.

*Note

I only share links to items that I recommend 100%. Some of the vendors will pay me a tiny portion of their profits if you buy from them. This helps me avoid placing ads on the website.
A white plate with spaghetti and meat sauce.

Sourdough Discard Pasta

Pasta is usually bland, it is high in carbs and we are trained to avoid it.
Hang on! Try this recipe and never look back at boring pasta.
Prep Time: 45 minutes
Cook Time: 4 minutes
Fermenting time: 1 hour
Total Time: 1 hour 49 minutes
Course: Side Dish
Keywords: Pasta, Sourdough, Whole wheat
Servings: 6 servings

Equipment

Ingredients 

  • 125 grams Semolina Flour
  • 125 grams 00 Pasta/Pizza Flour
  • 100 grams Whole Wheat Four
  • 30 grams Beet powder optional
  • 60 grams Sourdough Starter unfed / discard
  • 2 large Eggs
  • 18 grams Olive Oil
  • 10 grams salt
  • 45+ grams water

Instructions

In the mixer

  • In a large bowl, add the different flour by weight
  • Add the beet powder (if using)
  • Whisk together the dry ingredients
  • Add the eggs and discard and mix well
  • Add oil and salt and knead until you have a stiff, heavy dough
  • Leave the stiff, heavy dough to rest in a sealed container at room temperature for at least an hour or one day in the fridge

In the food processor

  • Add the flour by weight and pulse
    125 grams Semolina Flour, 100 grams Whole Wheat Four, 125 grams 00 Pasta/Pizza Flour
  • Add the eggs and discard and process until it is a dry, crumbly mixture
    60 grams Sourdough Starter, 2 large Eggs
    A food processor with eggs, flour and other ingredients.
  • Add the olive oil and salt and process
    10 grams salt, 18 grams Olive Oil
  • Slowly drizzle in the water while the food processor is running until the dough comes together in clumps
    45+ grams water
  • Knead the dough for about 5 minutes by hand and add water if needed
  • Leave the stiff, heavy dough to rest in a sealed container at room temperature for at least an hour or one day in the fridge
    A red dough ball sitting on a counter.

Ready to process

  • Roll out the pasta in the shape you like. If you use a manual pasta machine, check out my instructions:
  • Boil the pasta for 4-6 minutes according to your preference. It should be still a little bit firm or "al dente."
    Two plates of spaghetti and meat sauce on a kitchen counter.
  • Serve with your favourite sauce
  • You can freeze pasta either in fresh form or dry it first and then freeze it.
Tried this recipe?Let us know how it was!
Spread the love ❤️

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top