Sourdough pasta is easy to make and starter is a wonderful addition to fresh pasta. It gives your pasta a real flavour boost. This recipe is just for the pasta, but one you’ve got the basic recipe the possibilities are endless.
I often just cook my fresh pasta for a minute or two in salted boiling water, drain and toss it in butter and serve with a handful of fresh garden herbs. it is a really simple and delicious way to enjoy pasta, and it is especially good with a generous helping of strong, freshly grated hard cheese and plenty of ground black pepper.
Makes: 18 nests of tagliatelle
Ingredients
- 250g organic semolina flour
- 10g finely ground sea salt
- 5 organic egg yolks
- 225g sourdough starter
- Rapeseed oil, for the bowl
Equipment
Bowl
Pasta machine
Method
• Mix the flour with the salt and tip in a pile on a clean smooth work surface.
• Make a well with the flour then add the yolks and starter into the centre. Work the flour into the mixture until a firm dough is formed. You may need to add a little extra flour or an extra yolk, depending on the viscosity of your starter.
• Knead your dough until it is smooth. Transfer to an oiled bowl, cover with a clean damp cloth and let it rest for 20 minutes; this allows that gluten to relax making it easy to roll out and handle again.
• Once rested, either roll out very thinly and cut to your desired shape or use a pasta maker to roll the dough and then cut into tagliatelle. Fold into nests of tagliatelle and cook to serve with your favourite pasta
Yolanda says
10 April 2016 at 10:00 pmThank you for this recipe. I tried several (5) others and they were all too mushy. This recipe makes the perfect pasta–wonderful texture!
Deborah Martin says
4 August 2016 at 6:25 amI made sourdough pasta tonight, let it sit on the bench for 6 hours then rolled and handcut. A little rustic to look at but the taste was superb, served with home made tomato and herb sauce.
Desiree says
10 January 2017 at 5:43 pmI gave this recipe a shot yesterday and it had such a beautiful springy texture. I was so in love with the bright yellow color and rich, tangy flavor that I ate well beyond my appetite!
Louette Harding-Race says
8 April 2017 at 1:48 pmDoes it have to be semolina flour? I have a lot of 00 with a touch of semolina that I make my normal pasta with.
Vanessa Kimbell says
8 April 2017 at 4:33 pmI’ve not tried but cannot see why not.
Richard Barnette says
22 December 2017 at 6:08 pmDoes the semolina flour need to be ground or straight from the packet as very textured?
Vanessa Kimbell says
30 December 2017 at 4:36 amHi Richard – you can use a bit more yolk .. all yolks seem to be different weights .. and the flour is from Mulino Marino.
lili says
28 January 2018 at 9:51 amHei
How much pasta aprox. gives this recipe?
Why you don’t let it rest for more than 20 minutes?
after cutting Can I let it dry?
Thanks
Amy A. says
21 April 2019 at 3:24 amMade with King Arthur All-Purpose flour and this came out great! Thank you, this is a wonderful recipe!