My sourdough mafaldine pasta recipe is made by hand with Italian 00 flour, eggs, and sourdough starter, cut into long ruffled ribbons. Choose from a same-day option or ferment overnight to deepen the flavor. Serves 4-6.
Hand-Cut Sourdough Mafaldine Pasta
Glazed Sourdough Lemon Drop Cookies
Soft, bright, and never dry, these glazed sourdough lemon drop cookies, made with fresh lemon zest, juice, and sourdough discard, create a tender, cake-like texture with a clean citrus finish. Makes 3 1/2 dozen cookies.
Slow-Simmered Italian Chicken Brodo
Brodo hardly needs a recipe. My Italian chicken brodo (chicken broth) leans on bone-in chicken thighs and aromatic vegetables for maximum flavor; a slow, stove-top simmer takes care of the rest. Makes ~2 quarts.
Scratch-Made Sourdough Tortellini
My homemade sourdough tortellini is made with Italian 00 flour, sourdough starter and egg, stuffed with the traditional savory pork filling from Emilia-Romagna. Choose from a same-day option for ferment overnight to deepen the flavor. Makes (~40-60) hand-shaped sourdough tortellini.
Sourdough Pici Pasta
My sourdough pici pasta recipe is made by hand with fine semolina flour, sourdough starter, and olive oil (no egg). Choose from a quick same-day option or ferment overnight to deepen the flavor. Feeds 2-3 people.
