“Pasta is bad for you,” they say. But this recipe will change your world ;-). Enter: sourdough pasta!
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.
Portion size
The Canadian food guide recommends eating no more than your clenched fist size of pasta in one meal.
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.
*Note
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Ravioli
Of course, you don’t have to stop at making sourdough pasta as spaghetti or Linguini. This pasta recipe is also great for lasagna and ravioli.
I like to make these with pumpkin filling. They are to die for. 🙂
Ravioli is a traditional Italian pasta dish that has gained worldwide popularity for its delicious taste and versatility. These small, square-shaped pockets of pasta are typically filled with a variety of ingredients, such as ricotta cheese, spinach, meat, or seafood, and are often served with a flavorful sauce like marinara, Alfredo, or brown butter and sage. The origins of ravioli can be traced back to the Middle Ages in Italy, where it was a staple in regional cuisines, particularly in areas like Lombardy and Emilia-Romagna.
Making ravioli from scratch is a labor of love, involving the preparation of fresh pasta dough, which is rolled thin and cut into squares or circles. The filling is carefully placed on one sheet of dough, covered with another, and sealed to create the iconic pocket. The edges are often crimped to ensure the filling stays intact during cooking. Ravioli can be boiled, baked, or even fried, making it a versatile dish for any occasion.
Today, ravioli is enjoyed in countless variations, from classic recipes to modern, innovative twists. Its comforting texture and rich flavors make it a favorite in both home kitchens and fine dining establishments. Whether served as an appetizer, main course, or even dessert, ravioli continues to be a beloved culinary delight.
Equipment
- 1 Kitchen scale recommended
- Food processor optional
- Bread machine optional
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
- Slowly add water until all the ingredients come together and you have a stiff 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 pulse125 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 mixture60 grams Sourdough Starter, 2 large Eggs
- Add the olive oil and salt and process10 grams salt, 18 grams Olive Oil
- Slowly drizzle in the water while the food processor is running until the dough comes together in clumps45+ 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
Ready to process
- Roll out the pasta in the shape you like. If you use a manual pasta machine, check out my instructions: Easy Step-by-Step Tutorial on Using Your Pasta Maker
- Boil the pasta for 4-6 minutes according to your preference. It should be still a little bit firm or "al dente."
- Serve with your favourite sauce
- You can freeze pasta either in fresh form or dry it first and then freeze it.
