Ingredients
Ingredients
- 100 g Sourdough Starter (or sourdough discard)
- 250 g Bread Flour (or all purpose flour)
- 2 large Eggs (use 3 if small)
Instructions
- Prepare the Dough by Hand: On a clean countertop, pour out 250g of flour and create a well in the center. Crack the eggs into the well and pour the sourdough starter on top. Using a fork, gently beat the eggs and starter together, gradually incorporating some flour. Once combined into a rough dough, knead by hand until a smooth dough forms, adding flour as needed to avoid stickiness. Set aside for 30 minutes or refrigerate overnight for slow fermentation.
- Prepare the Dough Using Stand Mixer or Thermomix: Add flour, eggs, and sourdough starter into the mixing bowl. For Thermomix, use the knead function for 3 minutes until dough clumps. For a stand mixer, use the dough hook on low speed (not exceeding 2) to knead into a smooth ball. Remove and gently knead on a counter. Set aside for 30 minutes or overnight in the fridge.
- Roll and Cut the Pasta: After resting, let dough come to room temperature if refrigerated. Dust the surface generously with flour to prevent sticking, then roll out the dough using a rolling pin or pasta machine as preferred. Cut the pasta into desired shapes and lengths.
- Dry the Pasta: Hang the cut pasta on a pasta hanger for at least 30 minutes to dry before cooking or storing.
Notes
- Resting the dough overnight in the fridge allows slow fermentation, enhancing the flavor.
- If dough is sticky, add flour gradually during kneading to reach the right consistency.
- Let refrigerated dough warm to room temperature before rolling for easier handling.
- Use plenty of flour on surfaces and tools to prevent sticking during rolling and cutting.
- Fresh sourdough starter provides a unique tangy flavor and improves dough elasticity.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
