The thought of making my own pasta never really interested me. I’ve watched videos and always thought that if I liked pasta more I might attempt it. My interest was peaked when I realized there was such a thing as sourdough pasta so I gave it a shot. Homemade pasta is amazing! It’s nothing like store-bought and worth every single minute it takes to create. This recipe is perfect for linguine or soup noodles.
- 120g Discard or Active Starter
- 350g Organic Flour
- 2 large eggs
- 2 egg yolks
- 5g olive oil
- 7g salt
- 2g dried, crushed basil (optional)
1. Place your flour on a clean counter. Create a well in the center of the flour. Add the sourdough starter, egg, yolk, olive oil, salt, and basil into the middle of the well. Using a fork, beat the eggs, oil, and sourdough starter together, begin slowly mixing in the flour from the wall of your well little by little until it forms a thick paste. Continue until you’ve formed a very thick paste and a good portion of your flour is mixed in. Then begin bringing your dough together using your hands and knead the dough.
2. Once the dough can be formed, knead it using the palm of your hands until it looks fully mixed and feels smooth and elastic, about 5 minutes. Wrap your dough in plastic wrap.
3. Allow it to rest for 30 minutes. Unwrap the dough and place it on a clean work surface. Knead the dough for another 5 minutes.
4. Rewrap the dough, allow to rest for 3 hours. After the 3 hours, move the dough into the refrigerator for an overnight rest.
5. Roll out the dough onto parchment paper. Divide into 4 equal portions and work with 1 piece at a time. Cover the other dough with a towel so that it doesn’t dry out. Place the dough down on a lightly floured work surface and roll until the surface is even and will fit in a pasta machine. Pass your pasta dough through the machine, gradually reducing the settings one pass at a time, until the pasta is the desired thickness. Attach your pasta cutter to your machine and place a bowl filled with semolina under. Pass pasta dough through the cutter into the bowl of semolina. Toss the noodles in the semolina and allow the pasta to rest uncovered on parchment paper while you roll out the remaining portion of dough. Be sure to hand toss the cut pasta covered with the semolina to make sure it is not sticking together.
6. Before eating, drop in boiling water until pasta begins to float, about 60 – 90 seconds.