Sourdough Pasta Recipe

Easy 3 ingredient sourdough pasta recipe! Make with active sourdough starter or sourdough discard!

Sourdough Pasta

Servings 4 people


  • 1 Rolling Pin


  • 2 eggs
  • 100 grams sourdough starter (active or discard will work!) I like it room temperature.
  • 250 grams all purpose or bread flour


  • On a clean surface make a volcano shape with the flour with a big space in the middle.
  • Crack your egg into the middle of the flour volcano, add the sourdough starter, and begin to gently whisk together with a fork, being careful not to destroy your volcano walls.
  • After you've mixed most of the flour into the middle, push the walls in and begin to knead the dough with your hands. Keep kneading until all the flour is absorbed and the dough ball is shiny and smooth. It's a very dry dough, that's normal.
  • Cover the dough ball to rest on the countertop for 30 minutes. I cover mine with an upside-down bowl. (Optional: if you want to long ferment your pasta; you could put in an airtight container and long ferment the dough in the fridge for up to 3 days.)
  • Divide the dough in half. Roll out half the dough as thin as you can get it on your clean surface. I use a silicone mat. (tip: if it's difficult to roll out thin, let it rest ten more minutes and then try again, the more it rests the more easily it will roll out). Or if you want thicker noodles leave them thicker, it's your preference 🙂
  • Cut out your pasta into the shapes you want. I just use a butter knife to cut out big wide noodles for lasagna, or you can get special pasta tools.
  • Hang the pasta to dry for a few minutes before you cook it, if you don't have a pasta drying rack just leave it on the mat for a few minutes.
  • Boil water and add salt. Cook the pasta for 2 minutes or until it's how you like it. (for lasagna I just follow my usual recipe with the uncooked pasta sheets, they cook perfectly with the rest of the lasagna!)
  • Remove pasta from water, and top with sauce of your choice!


You could also make this recipe in a bowl, or in a stand mixer with the dough hook if you don’t want to get your hands dirty. 

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