Homemade Whole Wheat Sourdough Pasta (2024)

Ingredients

• 2 eggs
• 7 grams (1 teaspoon) salt
• 250 grams (1 cup) active sourdough starter at 100% hydration, stirred down
• 225 to 300 grams (1 1/2 to 2 cups) whole wheat flour

For Your Work Surface

• 150 grams (1 cup) whole wheat flour

Instructions

1. In a large mixing bowl beat the eggs and salt with a fork.
2. Add the sourdough starter and stir it in until well blended.
3. Add the flour slowly until a stiff dough is achieved, starting with the lower amount and increasing flour as needed. In the bowl, knead the mixture into a smooth dough.
4. Remove the dough from the bowl and gently knead it on a floured surface, resting it for several minutes in between each kneading. Once the dough is smooth and elastic put it back in the bowl for proofing.

If Using Sprouted Flour

1. Cover the bowl and refrigerate for 1 hour.

If Using Fresh Flour

1. Cover the bowl and let the dough proof at room temperature for 4 hours.
2. Move the dough to the refrigerator for a long slow ferment overnight.

Rolling and Shaping the Pasta

1. Clear a large work surface and flour it lightly. Remove the dough from the bowl and pat it into a square. Cut the dough into four equal sections.
2. Working with one section at a time, flour the dough and use a rolling pin to flatten the dough into a long rectangle. Once it is thin enough to fit in your pasta machine continue to roll the pasta that way. If you don't have a pasta machine you can use the rolling pin and roll it by hand.
3. If using a pasta machine, start the dough on the thickest setting. Put the dough through the roller on each thickness a minimum of two times until you reach your desired thickness. Flour the dough between each setting. Put the long sheets of pasta through the cutting side of the pasta machine or use a sharp knife to cut long noodle-like strips of dough.
4. Once the dough is cut, flour it lightly and gather the noodles loosely to keep them from tangling.
5. Set the noodles on a sheet pan to keep them off the work surface.
6. Bring a large pot (at least 3 quarts) of water to a gentle boil. Working in batches, boil the pasta for 3 minutes. Use a pasta spoon or spider strainerto remove the cooked pasta from the water before adding the next batch. Be careful not to add too much pasta to the pot. Fresh pasta will stick together if it is crowded. For 3 quarts of water you can safely cook one-quarter of this recipe at a time.
7. Serve your fresh pasta with your favorite sauce and enjoy every bite!

Storing the Pasta

1. For long-term storage this pasta can be air-dried on a pasta drying rack and stored in an airtight container. It can also be frozen, generously coated with flour, in a shallow covered container for up to 3 months.
2. For short-term storage this pasta can be generously coated with flour and refrigerated in a shallow covered container for up to 1 week.