Homemade pasta is a winner. But sourdough pasta? It’s just a whole new experience. If you’ve never worked with a sourdough starter, it’s difficult to explain the flavor and aroma of the dough and cooked pasta. The smell of flour fermenting reminds me of a bakery. It’s floral. It’s unmistakable. It fills the air. It’s delicious.
If you’re a sourdough baker, this is also a good use of the discard when one feeds their starter. I often make crackers with my discard, sometimes chocolate cake, or cinnamon rolls. Being able to make fresh pasta with it is not only a great idea. It’s healthier and tastier too. And the sourdough component keeps it fresh longer.
This basic recipe is for two dinner servings or four appetizer servings. It requires the use of a sourdough starter. If you don’t have one, replace it with 12.5 g and 12.5 g flour.