Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (2024)

Homemade sourdough pasta is incredible. The tang of the sourdough starter discard adds a depth of flavor that the average noodle can’t match!

I’m a carb junkie. I freely admit it.

I am my best self when I’ve been eating carbs.

Don’t lie, you’re the same way! You’re here, reading this recipe, after all!

This pasta is guilt-free. It’s lightly fermented and totally homemade from scratch. These are the good carbs “they” talk about!

This sourdough pasta recipe is dedicated to the good carbs.

Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (1)
Jump to:
  • Tips + Tricks
  • Key Ingredients
  • How To Make Sourdough Pasta
  • Batch + Storage Information
  • How To Cook Homemade Pasta
  • More Sourdough Recipes To Try
  • Variations + Substitutions
  • Recommended Equipment
  • 📖 Printable Recipe

Tips + Tricks

No. 1 –>New to sourdough? Need a starter? Check out my superEASY SOURDOUGH STARTER. It’s ready in 24 hours!

No. 2 –> This recipe can be rolled by hand or with a pasta rolling machine. No need for fancy equipment if you don’t have it! If kneading by hand, knead for 10-15 minutes, or until a smooth elastic dough forms. The sourdough discard pasta dough can be rolled with a tenacious hand and a heavy rolling pin!

No. 3 –> As with ALL my recipes, make absolutely sure to measure your flour using the scoop and level method. This involves vigorously stirring the flour in your container or bag, then spooning it into your measuring cup before leveling it off using the back of a knife or spoon handle. This ensures a more consistent result from batch to batch.

No. 4 –> Not all sourdough discards are equal. A fresher, recently fed (within 7 days) sourdough discard will have a much more mild sour flavor than an aged discard been unfed in the back of the fridge for 2-3 weeks. I like to age my sourdough in the fridge for at least 2 weeks after my last addition to get the best tang!

No. 5 –> Because these homemade noodles have so much flavor, one of our favorite ways to eat them is to make a simple garlic butter pasta!

Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (2)

Key Ingredients

Sourdough discard: This recipe is pretty flexible when it comes to starter discard. Use the stuff you’ve been saving in the fridge for a week or use the leftover’s from this morning’s feeding. Just make sure your starter is 100% hydration, and you stir down any bubbles before measuring! Ensure your discard is near room temperature before using, and stir in any hooch that has accumulated on the top, this affects the flavor as well as the hydration level.

Eggs: The yellow yolks of the egg are what gives this dough it’s gorgeous yellow color and tender silky texture.

Flour: I use a high protein all purpose flour in my kitchen for most things. Use flour with ~ 12% protein. This will result in the most consistent results. Calculate protein content as follows:

Grams of Protein / Grams per Serving = _________ X 100 = ______%.
ex:4gprotein /30gper serving =.1333x100=13.3% protein

Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (3)

How To Make Sourdough Pasta

MAKE THE DOUGH:

  1. In the bowl of your stand mixer, add the flour.
  2. Then crack the eggs and add them to the flour. Use a fork to whisk up the eggs and break the yolks. Then add the sourdough discard to the bowl.
  3. Knead with the dough hook for 5-8 minutes or until a silky smooth dough forms. It will be quite tacky at first but as it continues to knead it will firm up. It should be slightly tacky to the touch when done kneading and feel smooth and elastic.
  4. Cover the bowl with plastic wrap (or do like me and use a shower cap!) and set aside for 30 minutes to 3 hours at room temperature, or up to 2 days in the fridge.
Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (4)
Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (5)
Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (6)
Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (7)

ROLL THE DOUGH

  1. Generously flour a clean work surface. Prepare a baking sheet by generously sprinkling with flour, then set aside. If at any point, the dough is sticking to the counter or to the roller, add more flour! Clamp a pasta roller to your counter or table.
  2. Portion the dough into 4-6 pieces. Keep the portions of dough you’re not working in a covered bowl.
  3. Press or roll the dough into an oval-shaped disc, flouring both sides well. Feed this through your pasta roller set on the widest setting.
  4. Continue rolling the pasta dough through the machine as you gradually reduce the thickness of the dough one roll pass at a time. If the dough sticks to the work surface, dust it with flour on both sides. Flour is a good thing here! If the dough gets too long to handle, simply cut the sheet in half. For these photos, I worked with LONG sheets to get the best images, but I generally keep my noodles 10 inches or less, as it’s easier to handle.
  5. Once the dough has reached your desired thickness, sprinkle it with flour again, then transfer the handle to the cutter attachment and feed the sheet through the cutting blades to cut your desired shape (fettuccini or spaghetti) OR leave it as a sheet for lasagna noodles. Sprinkle, or dredge the cut noodles in more flour to prevent sticking.
  6. If you don’t have a pasta drying rack, swirl the cut noodles into pasta nests and place them on the floured baking sheet to dry for at least 30 minutes. I like to turn mine over after 30 minutes and let them dry a further 20-30 minutes.
  7. Repeat with the remaining pieces of dough.
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Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (9)
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Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (12)

*NOTE: This pasta is a little bit softer than a traditional rolled pasta. If your pasta roller does not want to cut the dough, it’s because your dough is too soft. Knead a bit more flour into the piece you’re working with, then send it through the flat rollers again before attempting to cut sourdough discard noodles.

Batch + Storage Information

Batch:

This sourdough pasta recipe makes about 8 to 10 servings. This recipe can easily be halved or doubled. I like to make large quantities while I’ve got the mess out!

Storage:

Once the sourdough noodles have been rolled, cut, and dried, it can be cooked immediately, stored in the fridge for up to 3 days, or even frozen in an airtight container for up to 3 months.

Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (13)

How To Cook Homemade Pasta

  1. To cook fresh homemade sourdough pasta, bring a pot of salted water to boil. Add a glug of olive oil to help tame the bubbles.
  2. Add the homemade fresh pasta to the boiling water and cook, stirring often for 3-4 minutes or until cooked to your desired consistency.
  3. Toss the sourdough pasta in your favorite sauce.

Note: Homemade pasta likes to boil over! Watch your pot while cooking the pasta cause it foams up very quickly. I actually like to use a large pot less than half-filled with water for this exact reason.

Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (14)

More Sourdough Recipes To Try

  • Everything Bagel Sourdough
  • Whole Wheat Sourdough
  • Lemon Blueberry Sourdough
  • Rosemary Sourdough Bread

Variations + Substitutions

  • Whole wheat sourdough pasta: Add 1 cup of whole wheat flour in place of 1 cup of unbleached high protein flour.
Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (19)

Recommended Equipment

Stand mixer:I use myKITCHENAID MIXERfor so many things. It makes everything much easier – I couldn’t live without it for my baking! I’ve got a bum wrist on my dominant hand which makes kneading quite difficult, having my stand mixer is such a blessing.

Pasta machine: While this pasta recipe can be made without a pasta roller, there’s something really polished about having a pasta roller to do the work. The noodles are consistently rolled and cut. There are manual pasta rollers, which is what I have, and special KitchenAid attachments to automate the process.

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If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (21)

Sourdough Pasta

Allyson Letal

Fresh sourdough pasta is easy to make at home! This 3 ingredient recipe is full of flavor and totally worth the effort.

4.63 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Rolling Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Dishes, Sourdough

Cuisine Italian

Servings 10 servings

Calories 229 kcal

Ingredients

  • 3 cups bread flour or high protein all purpose flour *see note
  • 4 eggs large
  • 1 cup sourdough discard stirred down
  • 1 cup flour for working the dough

Instructions

Make the dough with a stand mixer:

  • In the bowl of your stand mixer, add the flour.

  • Then crack the eggs and add them to the flour. Use a fork to whisk up the eggs and break the yolks. Then add the sourdough discard to the bowl.

  • Knead with the dough hook for 5-8 minutes or until a silky smooth dough forms. It will be quite tacky at first but as it continues to knead it will firm up. It should be slightly tacky to the touch when done kneading and feel smooth and elastic.

  • Cover the bowl and set aside to rest for 30 minutes to 3 hours at room temperature, or up to 2 days in the fridge.

Make the dough by hand:

  • Pour flour onto a clean working surface, make a well in the centre of the pile.

  • Crack the eggs into the well, and whisk them to break up the yolks. Add the sourdough discard.

  • Begin mixing the dough slowly scraping flour from the outsides of the well and combining with the egg and sourdough discard. Continue gradually incorporating flour until the liquid dough is thickened, then begin to fold the dough into the flour.

  • Knead the dough for 10-12 minutes, until an elastic dough forms.

  • Place the dough in a clean bowl, cover, and set aside for 30 minutes to 3 hours at room temperature, or up to 2 days in the fridge.

Make the pasta with a pasta machine:

  • Generously flour a clean work surface. Prepare a baking sheet by generously sprinkling with flour, then set aside. If at any point, the dough is sticking to the counter or to the roller, add more flour! Clamp a pasta roller to your counter or table.

  • Portion the dough into 4-6 pieces. Keep the portions of dough you’re not working in a covered bowl.

  • Press or roll the dough into an oval-shaped disc, flouring both sides well. Feed this through your pasta roller set on the widest setting.

  • Continue rolling the pasta dough through the machine as you gradually reduce the thickness of the dough one roll pass at a time. If the dough sticks to the work surface, dust it with flour on both sides. Flour is a good thing here!

  • Once the dough has reached your desired thickness, sprinkle it with flour again, then transfer the handle to the cutter attachment and feed the sheet through the cutting blades to cut your desired shape (fettuccini or spaghetti) OR leave it as a sheet for lasagna noodles. Sprinkle, or dredge the cut noodles in more flour to prevent sticking.

  • If you don’t have a pasta drying rack, swirl the cut noodles into pasta nests and place them on the floured baking sheet to dry for at least 30 minutes. I like to turn mine over after 30 minutes and let them dry a further 20-30 minutes.

  • Repeat with the remaining pieces of dough.

Make the pasta by hand:

  • Generously flour a clean work surface. Prepare a baking sheet by generously sprinkling with flour, then set aside. If at any point, the dough is sticking to the counter or to the roller, add more flour! Clamp a pasta roller to your counter or table.

  • Portion the dough into 4-6 pieces. Keep the portions of dough you’re not working in a covered bowl.

  • Press or roll the dough into an oval-shaped disc, flouring both sides well. Roll the dough until it’s about 1 – 2 mm thick. Add flour to the cutting board and rolling pin as needed to prevent sticking.

  • Once the dough is to your desired thickness, sprinkle it with flour again. Roll the dough into a loose, flat roll, from one short end to the opposite.

  • Slice across the rolled dough with a sharp knife or pizza cutter into even ribbons or strips. Unroll the noodles, sprinkle with flour again!

  • If you don’t have a pasta drying rack, swirl the cut noodles into pasta nests and place them on the floured baking sheet to dry for at least 30 minutes. I like to turn mine over after 30 minutes and let them dry a further 20-30 minutes.

  • Repeat with the remaining pieces of dough.

Cook the pasta:

  • To cook fresh homemade sourdough pasta, bring a pot of salted water to boil. Add a glug of olive oil to help tame the bubbles.

  • Add the homemade fresh pasta to the boiling water and cook, stirring often for 3-4 minutes or until cooked to your desired consistency.

  • Toss the sourdough pasta in your favorite sauce.

Notes

FLOUR: measure your flour using the scoop and level method. This involves vigorously stirring the flour in your container or bag, then spooning it into your measuring cup before leveling it off using the back of a knife or spoon handle

Batch:

This sourdough pasta recipe makes about 8 to 10 servings. This recipe can easily be halved or doubled. I like to make large quantities while I’ve got the mess out!

Storage:

Once the sourdough pasta has been rolled, cut, and dried, it can be cooked immediately, stored in the fridge for up to 3 days, or even frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1gCalories: 229kcalCarbohydrates: 42gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 26mgPotassium: 75mgFiber: 1gSugar: 0.2gVitamin A: 96IUCalcium: 17mgIron: 1mg

Tried this recipe?Let us know how it was!

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Sourdough Pasta Recipe {Only 3 Ingredients!} - Crave The Good (2024)

FAQs

What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

How many ingredients does a sourdough starter necessitate? ›

Sourdough Starter: Everything You Need to Know

With just flour, water, and time, you will be well on your way to baking naturally leavened bread with your very own sourdough starter.

What flour makes sourdough more sour? ›

For more tang: Incorporate some rye flour and/or whole wheat flour early in the bread-making process, such as when feeding the mother culture and the preferment. Rye flour in particular will help your culture produce some acetic acid.

Is sourdough pasta healthier? ›

According to WebMD, the bacteria present in sourdough can help increase our ability to retain its nutrients, which include magnesium and potassium. Perhaps most famously, sourdough is good for your gut and acts like a prebiotic to help keep your digestive system healthy (via WebMD).

Is sourdough bread good for the gut? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

What is the healthiest flour for sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

What is the best flour for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

Can you use too much starter in sourdough bread? ›

The more starter you use, the faster your dough will ferment - resulting in a less sour loaf. Of course the amount of starter is actually a ratio in relation to the flour - so 50g of starter to 500g of flour will ferment at a much slower rate than 200g of starter to 500g of flour.

Why discard sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Does vinegar make sourdough more sour? ›

Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Why is San Francisco sourdough more sour? ›

Perhaps because the move to California introduced new bacterial inhabitants into their starters, many miners found that their bread took on a sharper sourness than they were used to—a tang that has since become one of the defining traits of San Francisco's renowned sourdough bread.

What is sourdough hooch? ›

This liquid is called hooch and it forms when your sourdough starter has used all of its food. It's an indication that your starter is hungry! Hooch is actually alcohol and is a by product of the fermentation occurring in your starter.

What is the benefit of sourdough pasta? ›

The sourdough provides for good digestion and your stomach is going to feel good, resulting in a 'Happy Tummy. ' The combination of carbohydrates and plant proteins inherent in these cereal crops make them the ideal food for our planetary survival.

Is it OK to eat sourdough bread everyday? ›

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Is sourdough OK for weight loss? ›

Not only that, but sourdough bread is higher in fibre than some other types of bread making it stand out when it comes to potential ties with weight loss. High levels of fibre in diets have been linked to weight loss, with fibre-rich foods usually helping you feel and stay full for longer.

How do you make sourdough bread more flavorful? ›

Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.

What is the mother of sourdough bread? ›

Mother - this is the overall dough culture that lives in a bowl in your fridge. We take portions from it to make our ferments (Starter) for our sourdough recipes. When the mother culture gets low, we add to it (feed it).

What is the secret behind the sour of sourdough bread? ›

Sourdough bread's signature taste comes from friendly bacteria and yeast, which produce flavorful lactic and acetic acids in rising bread dough.

How can I make my sourdough rise better? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

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