Ingredients
Sourdough Starter/Discard: Approximately 100 g (equivalent to about 1/2 cup)
Flour: 250–300 g (approximately 2 cups, suitable for All-Purpose or "00" flour)
Eggs: 2–3 large eggs
Optional: A pinch of salt and a splash of olive oil may be added to enhance dough elasticity.
Preparation
Preparation Steps
· Mix & Knead: Combine all ingredients in a bowl or on a clean surface until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer for 5 minutes until achieving a smooth, elastic consistency.
· Rest/Ferment:
· Quick Method: Cover with plastic wrap and allow to rest at room temperature for 30–60 minutes to relax the gluten.
· Long Fermentation: Refrigerate for 8–24 hours (up to 3 days) to optimize health benefits and intensify flavor.
· Roll & Cut: Divide the dough and roll it as thinly as possible using a rolling pin or pasta machine, aiming for a translucent sheet. Cut into preferred shapes such as fettuccine, pappardelle, or soup noodles.
· Dry: Allow the cut noodles to dry on a rack or floured surface for 30 minutes prior to cooking to help maintain their shape.
· Cook: Boil noodles in heavily salted water; fresh sourdough pasta generally cooks within 2–5 minutes.
Additional Recommendations
· Texture Adjustment: If the dough becomes too sticky, gradually add flour (1 tablespoon at a time); if excessively dry or crumbly, add water (1 teaspoon at a time).
· Storage: Fresh noodles may be refrigerated for up to 2–3 days or frozen for a maximum of 2 months.
· Flour Selection: Italian 00 flour yields a silky texture, while Semolina offers a more traditional and chewy bite.
This recipe makes about 1 pound (450–500g) of fresh pasta dough, enough for 4 main course servings.
· Yield: About 450–500g total (100g starter, 250–300g flour, ~150g from 3 large eggs)
· Serving Sizes: 4 mains (125g each) or up to 6 sides/starters (80–90g each)
· Tip: Fresh pasta is more filling than dried—plan on 120–150g per person for a main dish.