If you're like me, you're really digging this Italian girl summer trend. 😏🍅
Long, golden evenings. Sun-warmed tomatoes. Basil snipped straight from the garden. Fresh pasta tossed with good olive oil and flaky sea salt.
There’s something about summer that makes us want to slow down and savor the simple things, like making a meal from scratch with ingredients we already have on hand. If that sounds like your kind of afternoon, this homemade sourdough pasta recipe is for you.
Using just a few pantry staples (plus your trusty sourdough starter 😉), this pasta is tender, flavorful, and surprisingly easy to make. It’s the perfect way to bring a little bit of Italian summertime into your kitchen - no passport required (which you'll appreciate that if you've been to the DMV lately 😅).
Anywayssss... here's our delicious, simple sourdough pasta recipe:
Easy Homemade Sourdough Pasta
Ingredients:
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1 cup (200g) flour (we love Better Basics Milling)
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1 cup (120g) semolina flour
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2 large eggs
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½ cup (120g) active sourdough starter (unfed or discard works just fine!)
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½ tsp sea salt
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1 tbsp extra-virgin olive oil
Instructions:
1. Make the Dough:
On a clean surface (or in a large bowl), whisk together flour, semolina flour, and salt. Form the mixture into a mound, then use your hands or a spoon to create a well in the center. Into the well, add your eggs, sourdough starter, and olive oil.
Using a fork or your fingertips, start whisking the wet ingredients, gradually pulling in flour from the edges. As it comes together, it will turn into a shaggy, sticky dough.
2. Knead the Dough:
Once it’s mostly incorporated, begin kneading the dough with your hands. This part is messy but worth it! Knead for 8-10 minutes, adding a light dusting of flour as needed to keep it from sticking too much. The dough should become smooth, elastic, and slightly tacky but not sticky.
If it feels too dry, add a tiny splash of water (start with ½ tsp at a time). If it's too sticky, sprinkle a little more flour onto your surface and hands.
3. Let It Rest:
Wrap the dough tightly in beeswax wrap, a damp tea towel, or plastic wrap and let it rest for 1 hour at room temperature. This gives the gluten time to relax and makes the dough easier to roll out.
4. Roll & Cut the Pasta:
Divide the dough into 2 or 4 pieces to make it more manageable. Flatten each piece slightly with your hands, then roll it out using a pasta roller or a rolling pin. Start on the widest setting of your pasta roller and work your way thinner until you reach your desired thickness (we like setting 5 or 6 on most machines).
Once rolled, dust the sheet lightly with semolina, fold it like an accordion, and slice into your favorite noodle shape. This is the fun part! We like fettuccine, tagliatelle, pappardelle, or rustic hand-cut ribbons.
5. Cook & Enjoy:
Bring a large pot of salted water to a boil. (As your momma hopefully taught you - please don't skimp on the salt!) Fresh pasta cooks fast (just 2–3 minutes until tender). Taste and drain promptly. Toss with your favorite sauce, a pat of butter, freshly grated cheese, or a drizzle of olive oil and fresh herbs.
A Few Extra Tips:
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Semolina flour adds structure and bite. If you don’t have it, you can use regular flour, but the texture will be softer.
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Freeze it! Fresh pasta can be frozen. Just dust with semolina, lay flat on a baking sheet to freeze, then transfer to a sealed container. No need to thaw before cooking, just boil for an extra minute or two.
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This dough also works beautifully for ravioli or lasagna sheets!
- Make a double batch! You'll thank yourself later!
Want more sourdough inspiration?
Follow us on Pinterest for more sourdough recipes, or browse our sourdough tools and kitchen favorites to level up your sourdough game.
Here’s to romanticizing your own kitchen this summer. 🌿 Buon appetito!
