Sourdough Pasta

pasta made from sourdough starter

A bowl of chicken and rustic sourdough noodle soup with a side of buttered sourdough bread. It doesn’t get much better than this, folks!

Pasta has always been my “go-to” favorite for an easy, quick meal.  Of course, that was when I purchased the pasta, pasta sauce, the meat or cheese (or both) and spices!  Now that I know better and have more time, I have started canning my own pasta sauce, grinding my own beef and even growing and dehydrating my own spices!  Naturally, I also make my own pasta.  A couple of months ago I began experimenting with sourdough, and when I found a recipe on Cultures for Health for making sourdough pasta, I was all in!

how to make sourdough noodles

This is fresh out-of-the-refrigerator, hungry sourdough. Do you see that brownish liquid? That means this starter is HUNGRY!

My sourdough starter has performed very well.  When I first told people I wanted to try sourdough, I was given all kinds of dire warnings about how I would have to bake every week or the starter would die.  Well, I can tell you now from experience that I don’t have to make something with the starter every week – it hibernates just fine while in the refrigerator!  All I really have to do is feed it by stirring in some flour and water once a week, set it back in the fridge, and all is well! I even forgot it for a few weeks, but once fed and out of the fridge, it perked up just fine! 😀

how to make noodles out of sourdough starter

This is my expanding supply of sourdough starter, warm, fed and very, very happy!

Now that I have been experimenting with the sourdough starter for a while, when I plan a sourdough baking day, I make it worth my time!  Instead of throwing away half the sourdough (oh no) and feeding the rest, then repeating every 8-12 hours for at least three feedings, I save all of the sourdough and feed it all!  That way, I can make a lot of stuff with the sourdough!

pizza crust made from sourdough

This is the first batch of sourdough pizza crusts ready for the oven.

This last week I made a bunch (eight, to be specific, but who’s counting!) of sourdough pizza crusts, shaped into rectangles (it fits better on my baking sheets and in the freezer) and partially cooked them before I froze them for future meals. Sourdough pizza is really delicious!

Then I made some bread.  You can see this post on some of the first sourdough bread I made.  The olive and parmesan loaf is wonderful!  On this most recent epic sourdough day, I tried adding Italian flavoring to one loaf – oregano, basil and garlic – and it was really, REALLY good!  I will do that again!

♪♫♪♪ O sole mio ♫♪♫♫

So, let’s see – two loafs of bread, eight pizza crusts…   lots of sourdough starter left!


Now what…

That’s when I went to the Cultures for Health website and saw it…   Pasta!

I won’t go through all the recipe details here, but in a nutshell you add whole wheat flour to the starter along with egg yolks, mix it up until it forms a nice ball (not much kneading necessary) and then let it sit for at least 8 hours or over night.  This allows the sourdough yeast to work it’s magic throughout the mix. I let mine rest overnight because I figured the longer it fermented, the better the dough would be for my health!  I also assumed it would be easier to roll it out, and I was right.

The next morning I was happy to see that my sourdough pasta dough had become spongy, which is a good thing. Sourdough is more digestible than standard bread and more nutritious, also. Lactic acids help neutralize the phylates in flour which can interfere with the absorption of vitamins and minerals. The acids also slow down the rate at which glucose is released into the blood-stream, lowering the bread’s glycemic index, preventing insulin spikes. They also make the gluten in flour more digestible and less likely to cause food intolerance.

Rustic sourdough noodles

I love my pasta roller! It rolls out pasta in 10 different thicknesses and does a much better job than I can do with just a regular rolling pin!

I grabbed a handful of the dough and rolled it flat with my handy-dandy pasta machine. One important note when rolling sourdough through a pasta roller – make sure both sides are floured first!  If the dough is not floured, it will stick in the roller and make an epic mess! Haha – I know this well from experience! Of course, you can roll it out by hand. Once flattened, the pasta dough goes through the noodle cutter, which you can also do by hand. Waa Laa  – sourdough pasta noodles!  (waa laa means “there it is” in redneck French)

How to make noodles from sourdough

“Necessity is the mother of invention”, or in my case, “making do”!

But then, where to hang them to dry?  My dearest has already agreed to make me a pasta drying rack (thank you in advance, sweetheart), but what do I do now? Improvise! 😀  This large container with the wooden spoons laying across actually made a decent pasta dryer!

Don’t laugh, it works!

But I didn’t stop there.  Did you expect me to?

I bought a ravioli maker last year because it looked like it would be an easy way to make a lot of raviolis.  I got it on sale at Williams-Sonoma (free shipping also!) and when it came in the mail I had to set it aside because Christmas was coming, the goose was getting fat, and I had other things to do.

Today was the day to try it out.

First, I rolled out some of the sourdough pasta dough and got it pretty thin.  Then, I laid the pasta on top of the ravioli maker after it had been floured, and gently…  oh so very gently… pushed the dough into each depression.

Sourdough ravioli

After placing the dough on top of the ravioli maker, then pressing into each depression gently, I placed the filling into each and then covered with another layer of sourdough pasta.

Hmmm.  I got a couple of tears in the dough, but was able to patch them.  Then I filled each depression with a mixture of cooked chicken, some gouda and crimini mushrooms, all diced very small to fit a good mixture into the pockets.

Making ravioli with sourdough pasta

This was Mmmm Mmmm good! A light bechamel sauce with mozarella topped the ravioli quite well!

Next, another sheet of pasta was rolled out and placed on top of the first!  Then, all I had to do was take a wooden roller (included with the ravioli maker) and roll over the top, and – presto – ravioli!

I can see how I could spend an hour making a lot of raviolis and freeze them for several meals later in the month.  After-all, once you have all the equipment out and everything is coated in a fine dust of flour 😉 , you may as well just get a bunch done!  Right?  Just remember to lay the ravioli on a parchment or waxed paper lined baking sheet and freeze for about an hour.  Once frozen, you can throw them into a freezer bag or other freezer container and they shouldn’t stick together.

How did they turn out?  Absolutely delicious!  What would I do different?  I think next time I will add a bit of sauce into the filling mixture so that it is more “full”.  The chunks of chicken and mushrooms and cheese had pockets of air between them after they were cooked.  Luckily, that didn’t effect the flavor, but I need to experiment just the same.

How to make ravioli with sourdough starter

Just for fun, I thought I would show you a few of the “fails”! Remember – flour, flour, flour!

Whew – what a day – actually almost two!  But look at what I accomplished – all done with Frank, my sourdough starter.

Frank?  Well, yes.  I name my cultures…  don’t you?  I decided to call him Frank because my specific culture is San Francisco Sourdough.  Francisco…  Frank… get it?  😀



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Tea of Immortality

In my quest to find a healthier, more self reliant lifestyle, I came across a beverage that has been called the “tea of immortality”, otherwise known as kombucha.  My husband and I are trying to completely kick the soda pop habit, and since kombucha has a natural fizziness to it after it’s second ferment, I thought we would see if this would be a viable alternative.

The history of kombucha is long and varies from country to country, but the truth is that kombucha has found it’s way around the world.  In Germany it is called heldenpilz, in Russia it is known as kvas, and in China they call it cha Ju.  I thought that anything known by so many different names and passed down by so many different cultures must be worth investigating. Kombucha is supposed to be one of the best probiotics around, and as we all know, good gut health means everything!

I got my Kombucha starter from Cultures for Health.  What you get is a dehydrated SCOBY, which is actually an acronym for symbiotic culture of bacteria and yeast.  You can also call it a tea mushroom, Manchu fungus, tea mushroom, etc., but for purposes of clarity, I will call it a SCOBY.  The SCOBY is what turns sweetened tea into kombucha.

how to brew kombucha

I started out with black tea, since this is generally the most recommended type of tea to use for kombucha.

The instructions for re-hydrating your SCOBY are clear and simple. For full instructions or if you want to order a dehydrated SCOBY, you can visit Cultures of Health.  I am not an affiliate of theirs, but I think their website gives out all the information you might ever need on fermented foods.  I used black tea for my first try, which is the recommended tea. You should not use tea that has added oils in it for flavoring, such as Earl Grey, and herbal teas don’t work unless they are used along with regular tea and a mature SCOBY. The sweetened tea, with vinegar and the dehydrated SCOBY is then covered with a coffee filter or clean cloth, placed where it can breathe in room temperature (not in a closed cupboard), out of direct sunlight and where it won’t be moved or vibrated for 30 days.

Brewing Kombucha

A rehydrated kombucha SCOBY, ready to make some kombucha.

After one month, I took the now rehydrated SCOBY out of the jar and, following instructions, placed it in a freshly prepared tea, sugar and vinegar solution.  Did I try the kombucha from the first batch? You bet!  Did I like it?  NO!  It was very, very vinegary!  I could easily swallow a tablespoon per day if this is what I needed to do for good health (I have done this with apple cider vinegar and fire cider), but drink it as a beverage?  Absolutely not!

The good thing is that I knew from reading about kombucha that the longer the sweet tea is allowed to ferment, the more acidic and vinegary it will become, and this batch had fermented for 30 days.  No wonder it was so vinegary!

With the second batch, which is really the first drinkable batch, I let it ferment for the suggested 14 days.  It was apparent that the SCOBY was very happy, because I could see the trail of yeast and bacteria descending from the SCOBY, and a new scoby was forming just under the first scoby!

Brewing kombucha

Look closely at this kombucha brewing. The SCOBY is the thin white layer on the top of the tea, with a new SCOBY developing underneath. You can see tendrils of the SCOBY reaching down into the tea/sugar/vinegar mixture. Looks kinda creepy, doesn’t it?

I will be honest with you.  Looking at this made my stomach a bit queasy!  All my life I have thrown out foods that were moldy.  I know, I know, mushrooms are a fungus.  And cheese, well, cheese is also made from mold, which is a type of fungus.  But seeing the trailing mold running through something I am supposed to drink?  Well, let’s just say I was a bit…  um…   repulsed.  The SCOBY itself looks like something out of science fiction. Everytime I held one, I kept waiting for it to start breathing!

But, you know me.  I am willing to try something if it means better health, frugality or even self-reliant living.  (Doesn’t that all pretty much mean the same thing? 😀 )  Since I was trying to find an alternative to commercial soda-pop, I was willing to give it a good try.

Brewing Tea of Immortality

When you buy a dehydrated SCOBY from Cultures for Health, they include a package of pH testing strips. These strips ensure that you kombucha is ready to drink by being acidic enough.

After the 14 days of brewing, I tested the kombucha to make sure it was acidic enough to drink.  It was.  Then I tasted it and…

drum roll…

it was still vinegary.

Not as strong as the 30 day vinegar taste, but vinegary just the same.  I wasn’t ready to give up just yet.  I wondered if perhaps this kombucha culture had a bacteria and/or yeast that made a particularly vinegary and acidic tasting tea, because most SCOBY cultures aren’t exactly the same as the next.  Some have more of this yeast and some have more of that bacteria.  I had read that you can start a kombucha SCOBY from store bought kombucha, and since the store bought kombucha didn’t taste as vinegary to me as the ones that I had home brewed, I wanted to see if I could get a SCOBY started with the store bought stuff.

How to brew kombucha

You can see the scoby starting to develop on the top of the sweet tea/vinegar mixture. By golly, you CAN get your own scoby from a bottle of raw, unfiltered, unflavored kombucha!

I bought a bottle of kombucha from our local health food store and, sure enough, there was a glob of “stuff” at the bottom.  I followed the instructions just the same as I did for the rehydrated batch of SCOBY, but instead of adding a rehydrated scoby, I added the entire bottle of purchased kombucha with the glob SCOBY in it.

Yes, I know.  It does look like something you would blow into a tissue!  In fact, I enjoy showing the kombucha to everyone who comes to our home.  Their first reaction is “what do you do with it?” and when I tell them I drink it, their second reaction is always “eeewwwww”.

I get a kick out of it every time!  😀

How to brew kombucha

Two layers of kombucha SCOBY the newest is always on the bottom.

My experiment with the store bought kombucha worked!  Within one week I could see a new SCOBY growing on the top of the tea!  In fact, it seemed like this SCOBY grew a lot faster than the dehydrated one I had purchased.

So now I had two SCOBYs.  I decided to let both of these ferment in new sweetened tea/vinegar solution for just 10 days and then try it.  At Cultures for Health, they don’t recommend fermenting for less than 10 days or the brew may not be acidic enough to kill off all the bad bacteria and such.

The result after 10 days?  Not bad.  Not really good, but not really bad either.

The next step is to try a second ferment to get the natural effervescence like a soda-pop, and also add some flavoring to hopefully mask the taste. 😉Home brewed kombucha

After perusing several blogs on the internet, I decided to try two different flavors:  cherry vanilla (supposed to be reminiscent of Dr. Pepper) and blueberry lemon.  I had one growler (a bottle commonly used by beer brewers with a flip-top “bail type” stopper) from a long extinct craft brewery in Sonora, California, and purchased two more at Ikea for only $3.99 each.

Brewing Fermented Sweet Tea

The kombucha is allowed to ferment a second time with flavorings, so that it will get that “soda pop” fizz and taste better.

I poured the kombucha into each bottle and using a funnel added a handful of blueberries and a few lemon slices to one bottle, and a 1″ piece of split vanilla bean with a handful of dried cherries to another.

After one day I tested the bottles kombucha by opening them and ♪♫♪♪ pfffttt-plunk ♪♫♫♪  they had fizz!  In fact, the blueberries quickly rose to the top of the bottle carried by wings of little bubble angels.  However, I knew from reading other blogs that it was imperative that I let it go through at least 3 days of a second ferment – just to get that really good fizz.


Three days later, I put the bottles in the refrigerator in anticipation of drinking the now flavored and fizzy kombucha with dinner.

Fermented Sweet Tea

A cold glass of the Tea of Immortality!

How did it taste?  Well, let’s say it isn’t my favorite.  It isn’t good, but it isn’t bad either.  I think I can easily drink about 2-4 ounces a day, just for it’s health benefit. At first we thought we liked the blueberry/lemon best, but then the cherry vanilla ended up the clear winner. However, this won’t be gracing my table anytime soon to serve alongside dinner.  My husband’s palate is even more sensitive to the vinegary taste than mine is, so no, this won’t be a sodapop substitute for us.

Not yet.

If you know me, you know that I don’t give up so easily!

I want to try a few more rounds of brew using Oolong tea, green tea and white tea and see how that tastes.  I also want to try brewing the kombucha with a little less vinegar to start with, and see if that makes a difference.  So, stay tuned – there will be more to post soon!

If anyone has any suggestions or blog posts about kombucha and flavored kombucha, please leave a comment below!


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