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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35 thoughts on “Sourdough Pasta

    • Good morning, Nina! I hope you do try this. Sourdough is much better for you than regular bread, and it’s delicious too! Thanks for stopping by today.

  1. I really enjoyed this post! I was glad to see that your rustic noodles turned out so well. When I tried my hand at them, they tasted so awful that I had throw about the soup I made with them! I wonder if the difference in sourdough starters makes a difference? I notice you got the San Francisco kind, and I have the Desem starter. Anyway, your results with your sourdough efforts are amazing! I love how the sourdough gets me in the kitchen cooking with it, as it does kind of keep growing and needing to be used! My kids favorite thing I make with sourdough now is pancakes, and that is nice because it uses up the leftover sourdough. I also enjoy making the sourdough rosemary crackers – they are wonderful!

    • Sourdough pancakes and waffles – yes! Sourdough waffles are wonderful and you can make a whole bunch and freeze them! I know that most of the sourdough starters taste different. I grew up with San Francisco Sourdough and so that is the type I wanted. Mine isn’t quite as “sour” as the bread from Boudin Bakery in San Francisco (my favorite), but getting closer! Thank you for your comment – come back again soon!

      • I make sourdough buttermilk waffles, but instead of using buttermilk, I use Kefir. I guess it might work for pancakes too.

        • Kefir? In waffles? Wow, I would love to try that! Kefir is on my “must try” list and your comment gives me another reason to look into it! Sorry this comment has taken so long – if you read my most recent post, you will understand my absence. Thanks for stopping by and commenting!

  2. PS! I really like your improvised pasta drying setup – that is really ingenious and a perfect idea to use if you don’t have a rack to dry the noodles! I also do not have a pasta cutting machine, and have thought about buying one. It would make it a lot easier to make homemade noodles!

    • Yes, the pasta cutting machine (which is attached to my pasta roller) is an easy and convenient way to make the noodles – they all turn out exactly the same width. If you find one at a thrift store, buy it! But make sure you clean it VERY well because some people use their pasta rollers for FIMO or other brands of modeling clay, which can be toxic!

  3. you are so funny 🙂 love the idea of sour dough noodles! I think I will need to get some starter going over here! Course, no fancy schmancy machines here, I will have to do it all by myself but hey, it will be fun! 🙂 Have a super awesome and delish week over there!

    • Thanks! It’s really a lot easier than I thought! All those naysayers were wrong – how dare they say nay! 😀 Have a great weekend!

  4. A woman I knew often made large batches of homemade noodles. She had some dowels she got from lumber store that she used only for drying noodles. She put a sheet down on the floor and then put chairs on either side, using the chair backs to hold the ends of the dowels on either side for a nice long rack for drying the noodles. (Hope that made sense.)

    • That’s a very ingenious method of drying noodles! And I would bet those dowels were easy to store! Thanks for this great idea, Mary. Have a great Friday!

  5. I love my sourdough too, but I haven’t tried pasta yet. You’ve inspired me! I have the Cultures from Health recipe ebook and it is awesome. And I love your idea of freezing the pizza crusts! I always have to make it ahead of time, but that is brilliant, and would make pizza night so much quicker and easier.

    • We had two pizzas just the other night. My youngest son (he’s 23 years old) can eat an entire pizza in one sitting – seriously – so he made one and I made the other for my husband and myself. It was delicious and so easy since the crust was already partially baked! The Cultures from Health recipe book is awesome, and while searching on the internet I found several other recipes, including one for sourdough tortillas! I can’t wait to try that one! Thanks for stopping by today, Jennifer.

  6. I also have a sourdough bakefest when I take the sourdough out of hibernation in the fridge. I will have to add this recipe to my repertoire because it sounds fabulous.


    • Good evening, Audrey. Don’t you just love your sourdough? It’s so versatile, from breads to pasta to tortillas! Thanks for pinning!

  7. Oh Yum! I love sourdough. Bet it makes delicious pasta. Never thought about using a start for that. Thanks for sharing with SYC.

  8. I have some sourdough start in my fridge, and I never thought of pasta! Love pasta so I will be giving this a try. Thank you for linking up at Snickerdoodle Sunday! Hope you come again soon. Pinned to my personal board!

    • Thanks for pinning, Elizabeth! The pasta is really, really good! I was a little hesitant to use the whole wheat flour, making such a rustic pasta, but I think it made it even better! I hope you try it and let me know how it turns out for you!

    • Wow, you are blessed to have a husband who likes to make pasta! I enjoy it also, but if my husband decided to try making some, I certainly wouldn’t complain! Have a wonderful day, April.

  9. I will be over for dinner! When are these getting served??? 🙂 You look like a marvelous cook and I love your sourdough production. Very inspiring!!!

    • Good morning, Kelly! Yes, the sourdough is so much better for health than regular white bread, and it is so very versatile! Thanks for stopping by from your wonderful blog party!

  10. I have just discovered sourdough and am totally in love with it. I agree wholeheartedly that it makes the best pizza dough. Next up for me us pasta and now thanks to you I know it’ll work. My starter is also called Frank and for exactly the same reason as yours!

    • I have had to let my poor Frank languish in the back of my small fridge these past few months. I get him out every other week or so and feed him so hopefully when I am ready to make sourdough again, he will be fine. We’ll see. Things have been crazy around my homestead lately, my newest post will explain everything. Thanks for stopping by and for the great comment!

  11. Are you using fresh milled whole wheat flour for your sourdough?
    If not what flour are you using? Thank you for Sourdough Pasta!!!

    • I wish I was using fresh milled flour, but unfortunately I don’t have my own wheat grinder… yet! I have been using organic stone ground flour, usually from a company that rhymes with Mob’s Bread Will. 😉 I am sorry this comment took so long. If you read my latest post, you will see why. If you have been making the sourdough pasta since, I would love to hear how yours turned out!

  12. Hello! I ran across your post AFTER I made sourdough noodles. I let them set in the fridge for 8 hours then rolled them out and cut. I thought they needed to dry out overnight. This morning ing they are soft amd have risen a bit. Is it still ok to put in fridge and roll out again later and cook immediately? I had hopes of having dinner ready in my crock when I return from work.

    Thank you!

    • Sorry I just got to your note, Talee! To answer your question: Hmmmmmm… I don’t know! Personally, I would (if you haven’t already) try rolling it out again and cooking it immediately. Let me know what happens!

  13. I enjoyed reading your blog about making sourdough pasta. I have been making sourdough bread for 3.5 years, but eating gluten-free pasta along the way – really doesn’t hold a candle to “real” pasta. So I thought, hey, if I’ve had the idea to make sourdough pasta, surely someone else has already done the hard work of experimenting for me. 🙂 And as for naming your starter, I totally get it. Ours is called Elbie, or LB, short for, what else, lactobacillus!

    • Haha…Elbie…teehee! I love it! I have had a lot of fun experimenting with sourdough, some edible and some not so much. I think my favorite, so far, has been the plain old handmade pasta. It is rustic, but soaks in a pasta sauce so well and is so good. Thanks for stopping by and commenting. I love hearing other opinions, recipes and methods, and I learn something new every day!