Best Sourdough Pasta {1-hour or Overnight}

Learn how to make THE BEST sourdough pasta with clear step-by-step instructions and video. My recipe uses only 3 ingredients: flour, eggs and sourdough starter (active starter or sourdough discard) with a same day “1 hour dough” and a longer, 24 hour fermented option to maximize digestibility. Use for homemade pappardelle, ravioli, lasagna noodles and more!

Sourdough pasta? Yes: it’s a thing. Admittedly, I wasn’t into it at first because “sour” pasta sounds awful. Tangy pasta sounds awful. But yet, a nagging curiosity along with a barrage of questions about my master homemade pasta recipe made me wonder: could it be done without compromising quality and taste?

When it comes to traditional Italian recipes like pasta, exceptions to the rule are extremely rare unless they’re good, like really, really good which is exactly why I’m writing about it. Sourdough pasta exceeded my pre-judged expectations with flying colors.

What Is Sourdough Pasta?

My sourdough pasta recipe is made from 3 simple ingredients: Italian 00 flour, eggs and sourdough starter. The texture is soft and silky like regular fresh pasta, and depending on the specific characteristics of your own personal sourdough starter, you’ll get a wide variety of flavors and aromatic notes (recently, I could’ve sworn my sourdough pasta smelled like brown butter. It didn’t taste sour at all!). Paired with a simple pomodoro sauce or even a rich Ragù Bolognese, it will earn a spot at everyone’s table guaranteed.

Why Sourdough?

And then there’s the digestibility factor. In addition to taste and texture, you cannot talk about sourdough- whether it’s sourdough bread, sourdough focaccia or pasta- without addressing the health benefits on the gut. Sourdough ferments whatever it touches. With adequate time and temperature, the natural acids and friendly bacteria breaks down the hard-to-digest gluten enzymes making sourdough pasta easier digest.

I’ve been making homemade pasta for over a year now, and I’ve grown to love the traditional method embraced by pasta makers all over the planet. Adding sourdough was a natural next step in my experimentation and I encourage you to see for yourself. Spend one afternoon making sourdough pasta from start to finish, and you’ll learn the end goal is not just a pile of easy-to-digest pasta with a trendy title. It’s the process you’ll find most captivating from feeding your sourdough starter, to rolling the dough, to twirling long spaghetti strands around your fork. It’s an invitation to explore.

What To Expect

In this post, you’ll learn you how to make an easy, 3-ingredient sourdough pasta based on my master fresh pasta dough recipe, with step-by-step instructions and video. You can do it by hand, with a stand mixer, or in a food processor. You’ll have enough sourdough pasta to feed 4 people, with storage options and delicious pasta sauce recipes.

Pick Your Dough (1-hour or Overnight)

I’ve also included two sourdough pasta dough options: a same day “1 hour pasta dough” and a longer, 24 hour pasta to maximize the fermentation benefits of sourdough’s natural digestibility. Your pasta. Your choice.

Sourdough Pasta Tips:

• Make space. You’ll need a long, clutter-free surface to roll the dough. Do not overlook this tip. Pasta sheets can measure up to 3 ft long! The kitchen table or kitchen island is ideal.
• Weigh your ingredients (including the eggs). This will ensure the pasta dough is the correct texture, which is soft and pliable. If your eggs are too small, the dough will be dry and difficult to work with. I use this digital scale for accuracy.
• Wrap it up. Pasta dough dries out quickly. Keep it covered at all times. Use plastic wrap or an upturned bowl.
• Use bubbly, active sourdough starter. You’ll get the best flavor. Compared to sourdough discard (I’m generalizing here), the acidity levels are more balanced and fresh. Think: fruity vs. sour, vinegary smell.

Ingredients & Equipment You Will Need:

Pasta Ingredients:

• Flour: Italian Tipo 00 flour is considered the “gold standard” for fresh homemade pasta. It’s a fine milled, soft wheat flour from Italy (it feels like baby powder). You’ll get silky, tender pasta every time. Try Molino Grassi or Caputo pasta flour. Substitute with King Arthur all purpose flour for similar results (I do this all the time).
• Eggs: Whole eggs provide hydration, flavor, color and structure to the pasta dough.
• Sourdough Starter: As mentioned in the tips section, use bubbly, active sourdough starter for best flavor. Alternatively, sourdough discard can be used but with caution: choose recently fed, collapsed sourdough discard (please do not use discard that’s been sitting in the fridge for 3 months. It’s too old, too pungent and too sour!).
• Olive Oil (optional): Oil is not a traditional ingredient in pasta dough. However, I use a splash in my recipe if the egg weight comes up short. For example, if I need 165 g of eggs, and the cracked weight of 3 large eggs only equals 155 g, I use 10 g of olive oil to make up the difference. Because egg size varies, this trick is very convenient. Plus, olive oil in small amounts makes the pasta dough easier to knead.

Pasta Equipment For Rolling The Dough (choose one)

• Kitchen Aid Stand Mixer (w/ pasta attachments): If you already have one, the stand mixer can be used from start to finish. Mix and knead the dough in the bowl; use the pasta roller & cutter set to make pasta.
• Pasta Machine: This product rolls and cuts the dough with great results. Because it’s not electric you’ll have to crank out the dough yourself.

How To Make Sourdough Pasta {Step-By-Step Recipe}

It’s best to imagine the process broken down into 3 main steps: making pasta dough; rolling the dough into sheets & cutting the sheets into pasta. Feel free to jump to whatever section you need assistance with, or take it from the very top and follow the step-by-step instructions below.

Step #1: Make Pasta Dough {Food Processor Method}

• Add eggs and sourdough starter to a small bowl. Whisk thoroughly to combine.
• Add flour to the bowl of a food processor.
• Add egg mixture.
• Run the machine until dough forms, about 10-15 seconds.
• Remove the dough onto your work surface. Form into a rough ball. Cover with an upturned bowl and let rest for 5-10 minutes.
• After resting, knead the dough (see video at 1:50 mark). Do this by pushing the heel of your hand into the dough, and then turning the dough over itself. Repeat this technique several times, in a continued rocking motion, until a smooth ball forms, about 1-2 minutes. When finished, wrap the dough very tightly in plastic wrap. Once your pasta dough is ready, it needs to rest. Choose an option in the next section below.

No food processor? No problem. I’ve included instructions on how to make sourdough pasta by hand and with a stand mixer at the end of this post (in the recipe).

How To Ferment Sourdough Pasta

• 1 Hour at Room Temperature (68- 75 F): This is the quickest method for those who want a simple “same day” sourdough pasta. Keep an eye on the dough as it rests; it will puff up slightly. The sourdough flavor is very mild.
• 24 Hour Overnight Option: This option is for those who want to maximize fermentation, digestibility and deepen the flavor. Rest the dough at room temperature for 1-2 hours. Chill overnight, up to 24 hours (I’ve done up to 48 hrs. without the dough deteriorating). Make sure the dough is wrapped very tightly, double layer if you have to, because the dough will puff up. Note: chilled dough needs to rest for at least 30 minutes-1 hour before rolling. Otherwise it will be too stiff.

Does Sourdough Pasta Rise As It Ferments? Yes. My recipe tests revealed pasta dough rises when made with both active sourdough starter AND sourdough discard in 68 F+ weather. You might not notice the rise at first because the dough is wrapped tightly, compressing it down somewhat. But things are happening! The rise will slow down when chilled in the fridge.

Step #2: Roll Dough Into Sheets

• Set up your station: dust your work surface, a sheet pan, and the pasta machine with semolina flour to prevent sticking.
• Cut the dough into 4 equal pieces; flatten one piece into a thin 6-8-inch oval disc (re-wrap the remaining pieces so they don’t dry out). Use a rolling pin.
• Send the disc through the roller on the lowest/widest setting. This is “#1” on the Kitchen Aid attachment displayed above. Now, send it through again. Tip: if using a pasta machine, refer to their specific instructions for rolling the dough. The settings are different, but the rolling process is the same.
• Continue to roll the dough through settings #2-4 (2x on each setting) for spaghetti, fettuccine, pappardelle and tagliatelle. For homemade ravioli, the dough needs to be thinner- go up to #5. The higher the number, the thinner the dough will become. That’s the goal. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath.
• When finished, fold the pasta sheet in half, place onto a tray and cover.
• Repeat the rolling process for the remaining 3 pieces of dough.

Step #3: Cut Sheets Into Pasta

• Before cutting: I like to semi-dry or “cure” the pasta sheets ever so slightly. This gives the cut pasta strands a more firm and “leathery” finish, rather than a soft and doughy feel (this helps to prevent the strands from sticking together later on). 
• To semi-dry: Hang the pasta sheets over the back of a chair or on a rod for about 5-15 minutes. Keep your eye on the time; you don’t want the sheets to dry out completely. Touch them occasionally. You will feel the difference in texture as time goes by.
• To cut: Take a pasta sheet and cut in half. Send it through the cutter attachment. I used the spaghetti shape above.
• Dust the pasta noodles liberally with semolina flour to prevent sticking- don’t skimp here. Arrange strands loosely on a tray.
• Repeat the cutting process for the remaining pasta sheets.

How To Store Sourdough Pasta

Cover well floured pasta on a tray with plastic wrap. Alternatively, transfer pasta to an airtight container. Leave at room temperature if cooking within 1-2 hours or refrigerate until ready to cook, up to 12 hrs. For sourdough pasta, the flavor will deepen when the cut noodles are chilled. Note: fresh pasta might oxidize (discolor) and stick together if chilled past 24 hrs.

How To Freeze Sourdough Pasta

Allow the pasta to air-dry, uncovered, for 15-20 minutes before transferring to the freezer. This helps to prevent sticking. Portion into zip-top bags and freeze, up to 1 month (any longer and it might dry out). Cook directly from frozen, no need to defrost the pasta first.

How To Cook Sourdough Pasta

Add the pasta to a large pot of boiling water, about 6 quarts for 1 pound of pasta. Make sure to generously salt it first. I don’t give exact amounts for the salt, because the flavor of salt varies considerably. Cook the pasta anywhere from 2-7 minutes depending on thickness. Always taste it. The texture should be al dente (soft but with a bite). When finished, use tongs to transfer the pasta to its final destination: the sauce.

Best Sauce for Fresh Homemade Pasta

• Ragù Bolognese Sauce
• Aglio e Olio (Garlic and Oil)
• 20-Minute Arrabbiata Sauce
• Quick Sicilian-Style Tomato Sauce
• Easy Golden Butter & Sage Pasta Sauce
• Authentic Pomodoro Sauce (Fresh or Canned)
• Homemade Italian Sausage Ragù
• Classic Italian Basil Pesto (Pesto alla Genovese)
• Easy Pesto alla Trapanese (Sicilian Pesto)

More Homemade Pasta Dough Recipes to Try!

• Beginner’s Guide to Fresh Homemade Ravioli
• Beginner’s Guide to Fresh Homemade Lasagna Noodles
• Beginner’s Guide to Fresh Homemade Gnocchi
• How to Make Perfect Pappardelle Pasta
• Fresh Spinach Pasta Dough

Sourdough Pasta Video

Best Sourdough Pasta {1-Hour or Overnight}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews

• Author: Emilie Raffa
• Prep Time: 1 hour
• Total Time: 1 hour
• Yield: Serves 4-6 (500 g dough)
• Category: Sourdough Discard Recipes
• Method: Boil
• Cuisine: Italian

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Description

This sourdough pasta recipe requires only 3 ingredients: flour, eggs and active sourdough starter (or fresh sourdough discard . Please, do not use discard that’s 3 months old from the fridge!). I’ve also included 2 pasta dough options: a same day “1 hour dough” and a longer, 24 hour fermented pasta to optimize sourdough’s natural digestibility. The dough can be made in a food processor, stand mixer or by hand (see all options below).

A few helpful tips:

1. Make sure to weigh your ingredients, including the eggs to ensure the pasta dough is the correct texture.
2. Use a food processor (if you have one) for speedy results (the dough comes together in 10-15 seconds).
3. Use a hand-crank pasta machine or KitchenAid pasta attachments to easily roll out the dough.
4. Don’t forget to watch the video!

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Ingredients

• 300 g Tipo 00 or all purpose flour (I recommend King Arthur flour)
• 165 g eggs, cracked weight, about 3 large US eggs (*see notes)
• 40 g active sourdough starter or fresh sourdough discard
• Olive oil (*see notes)
• Semolina flour, for dusting

Cook Mode Prevent your screen from going dark

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Instructions

Step #1: Make the Pasta Dough {Food Processor Method}

1. Weigh the eggs (cracked) in a small bowl. If the weight is less than 165 g, use olive oil to make up the difference.
2. Add the sourdough starter to the eggs; whisk thoroughly to combine.
3. Add the flour to a food processor fitted with a metal blade. Add the egg mixture.
4. Process the ingredients (no need to pulse) until a dough forms, about 10-15 seconds. If the dough doesn’t form into a ball, and looks “crumbly” it’s OK. Unplug the food processor and pinch the dough together; if it sticks, it’s fine.
5. Remove the dough to your work surface. Form into a rough ball. Cover with an upturned bowl and let rest for 10 minutes before kneading. It will be easier to work with.
6. After resting, knead the dough (see video at 1:50 mark). Do this by pushing the heel of your hand into the dough, and then turning the dough over itself. Repeat this technique several times, in a continued rocking motion, until a smooth ball forms, about 1-2 minutes. If the texture is sticky as you knead the dough, add a sprinkle of flour. When finished, wrap the dough very tightly in plastic wrap.
7. Now the dough needs to rest. Choose a fermentation option: for a same day dough, rest at room temperature (68- 75 F) for 1 hour. Alternatively, to maximize fermentation and digestibility, rest at room temperature for 1-2 hours, and chill overnight, up to 24 hrs. Whichever option you choose, the dough must be wrapped tightly; it will rise slightly.  Note: before rolling, chilled dough must rest for 30 minutes to 1 hour at room temperature. Otherwise, it will be too stiff.

Stand Mixer Instructions:

Whisk the eggs and sourdough starter together; set aside. Add the flour to the bowl of a stand mixer. Add the flour. Add the egg mixture. Mix with the dough hook until combined. Knead on speed #1 or #2, about 4-5 minutes. Form the dough into a ball and cover tightly with plastic wrap.

By Hand Instructions: (click here)

Step #2: Roll The Dough Into Pasta Sheets

1. Set up your station: Dust your work surface, a sheet pan, and the pasta machine with semolina flour to prevent sticking.
2. Cut the dough into 4 equal pieces; flatten one piece into a thin 6-8-inch oval disc (re-wrap the remaining pieces so they don’t dry out). Use a rolling pin.
3. Send the disc through the roller on the lowest/widest setting. This is “#1” on the Kitchen Aid attachment displayed above. Now, send it through again. Note: if using a pasta machine, refer to their specific instructions for rolling the dough. The settings are different, but the rolling process is the same.
4. Continue to roll the dough through settings #2-4 (2x on each setting) for spaghetti, fettuccine, pappardelle and tagliatelle. For homemade ravioli, the dough needs to be thinner- go up to #5. The higher the number, the thinner the dough will become. That’s the goal. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath.
5. When finished, fold the pasta sheet in half, place onto a tray and cover.
6. Repeat the rolling process for the remaining 3 pieces of dough.

Step #3: Cut Sheets Into Pasta

1. Before cutting: I like to semi-dry or “cure” the pasta sheets ever so slightly. This gives the cut pasta strands a more firm and “leathery” finish, rather than a soft and doughy feel (this helps to prevent the strands from sticking together later on). 
2. To semi-dry: Hang the pasta sheets over the back of a chair or on a rod for about 5-15 minutes. Keep your eye on the time; you don’t want the sheets to dry out completely. Touch them occasionally. You will feel the difference in texture as time goes by.
3. To cut: Take a pasta sheet and cut in half. Send it through the cutter attachment. I used the spaghetti shape above.
4. Dust the pasta noodles liberally with semolina flour to prevent sticking- don’t skimp here. Arrange strands loosely on a tray.
5. Repeat the cutting process for the remaining pasta sheets.

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Notes

Here’s the deal with eggs: size varies. A large, US egg can weigh between 49- 55 g depending on the brand (and the chicken, obviously). The variance, which might seem nominal, is crucial. Pasta dough is not forgiving and can be too dry. So, I’ve taken out the guesswork and designed this recipe to go by total egg weight (not quantity). If 3 large eggs does not equal 165 g, add olive oil to make up the difference.