Sourdough Pasta
I have been making ‘regular’ pasta for some time now (thanks to pasta grannies - please search on YouTube, you will be delivered with wholesome content). It has only come to my attention to add sourdough starter to create pasta recently, and it did not disappoint!
My starter is mainly fed with wholemeal flour, so it really added a nice colour and texture to the pasta dough.
When it comes to rolling out the pasta dough, you can used a pasta maker if you have one (if not you can purchase one from Kmart for $15 or any kitchen shop) or just a rolling pin, which may require some more effort!
My favourite thing about pasta (and bread of course) is that it doesn’t need to be perfect and if it tastes good - you have nailed it!
I don’t think I need to convince you anymore - so here is the recipe!! Also see video here.
*see footnotes throughout recipe
Recipe
Serves ~4-6
Equipment:
- Pasta maker or Rolling pin
- Fork or dough whisk
- Knife
Ingredients:
100g sourdough starter (active or discard)
2 eggs
250g ‘00’ Flour
Method: By hand
In a large mixing bowl or on a clean bench space - add your flour and create a *‘well’ in the middle of the flour.
Pour in starter and crack the 2 eggs into the ‘well’.
Using a fork or whisk, start to beat the eggs and starter. Slowly incorporate the flour into the egg/starter mixture.
Once this is combined, use your hands to mix the dough together. Either in the bowl or on the bench, start to knead the dough for ~5-10 minutes.
Now cover with the bowl or some cling wrap and leave for 30 mins.
After 30 minutes the dough (gluten) will have relaxed more, so normally I knead again for 1 min (you can skip this step and roll out your pasta now if you are short on time).
Now you can leave your dough anywhere from 30 min - ~4 hours. If you leave it longer your dough will likely ferment a little (depending on your starter), however this is totally fine. You can also put the dough into the fridge if you are prepping a day in advance. However when you take it out of the fridge, make sure you leave time for it to come back to room temperature, otherwise it will be difficult to roll out.
When you are ready to roll out - portion the dough into 4 even pieces. Roll out using your pasta maker or rolling pin until your desired thickness.
I roll my dough using a pasta maker and roll to a level 6 or 7 thickness.
When rolling by hand, I aim to roll the pasta until it is somewhat translucent (~2mm).
Make sure you keep your pasta *floured, otherwise it can become sticky and difficult to separate.
Depending on what you are wanting to do with your pasta - you can either let it dry or cook fresh!!!
When cooking, bring the water to a boil, add tsp of salt and pop in your pasta. Let it cook for 2-3 min!
If making lasagne/cannelloni- use the fresh pasta sheets (no need to boil before) and bake with your mixture!
Hint: If the dough is really dry and not coming together - wet your hands and knead until the dough is *‘workable’.
Method: In stand-mixer
Add your ingredients into the mixing bowl and using a dough hook attachment start to mix on low until combined.
After all the flour in mixed through, increase the mixer to med-high speed for ~5-10 mins, until your dough is smooth!
Now cover with the bowl or some cling wrap and leave for 30 mins.
See steps 7-12 above for the following steps!
*Footnotes:
- ‘well’ = create a little bowl in your mound of flour where you place the eggs + starter
- floured = keep sprinkling flour onto your dough as you roll it out
- ‘workable’ = the flour + wet mixture is incorporated together and you are able to knead without it falling apart.
Enjoy!!!
I would love to see your creations - tag @the_hanngry_italian on Instagram or use the hashtag #thehanngryitalian
Courtney xxx
