Sourdough Pasta Dough — The Master Recipe
This is the base every other recipe in this section builds on. Sourdough discard replaces some of the liquid in a classic egg pasta, and what it gives you is a faint tang and a slightly more tender bite. It is also the single most useful thing to do with discard that is not a pancake.
Ingredients
Dough
- 200g 00 flour (or plain flour), plus extra for dusting
- 100g sourdough discard, unfed, straight from the fridge
- 2 large eggs
- ½ tsp fine sea salt
- 1 tbsp olive oil (optional, for a softer dough)
To finish
- Semolina flour, for dusting
Method
- Make the well. Tip the flour onto a clean worktop and make a wide well in the centre. Add the discard, eggs, salt and oil to the middle.
- Bring it together. Beat the wet ingredients with a fork, gradually pulling in flour from the inner wall of the well until you have a shaggy mass. Scrape up any dry bits with a bench scraper.
- Knead. Knead firmly for 8–10 minutes until smooth and elastic. It will feel stiff at first — keep going, it comes good. If it stays crumbly after 5 minutes, wet your hands and carry on.
- Rest. Wrap tightly and rest at room temperature for at least 2 hours, or overnight in the fridge. This is not optional: it lets the gluten relax so the dough rolls thin without springing back.
- Roll. Cut the dough into four. Keep three wrapped. Flatten one piece and roll through a pasta machine from the widest setting, folding and re-rolling twice, then work down to the second-thinnest setting.
- Cut and dry. Dust the sheet with semolina and cut to your chosen shape. Toss into loose nests and leave to dry for 15–30 minutes before cooking.
- Cook. Cook in well-salted boiling water for 2–3 minutes, until it floats and is just tender. Fresh pasta cooks far faster than dried — start tasting at 90 seconds.
No starter yet?
Every recipe here begins with a live culture. You can buy sourdough starter from us — lab-verified, active in about two hours, free UK delivery. Then keep the discard for pasta.
FAQ
Can I use active starter instead of discard?
Yes. Active starter works, but it holds more water and ferments faster, so the dough will be softer and a little stickier. Reduce the starter to 80g and add flour a tablespoon at a time until it comes together. Discard straight from the fridge gives the most predictable result.
Do I need a pasta machine?
No, but it helps. A long rolling pin and patience will get you there — roll from the centre outwards, turning the sheet a quarter turn each time, until you can see the shadow of your hand through it. A machine simply makes it faster and more even.
How long can I keep sourdough pasta dough?
Wrapped tightly, it keeps in the fridge for up to three days. The colour deepens slightly and the tang becomes more pronounced, which most people prefer. You can also freeze cut shapes on a tray, then bag them once solid, for up to three months.
Why is my pasta dough tough?
Almost always too little resting. Gluten needs at least two hours to relax before it will roll thin. If the dough springs back as you roll, cover it and walk away for twenty minutes, then try again.
What flour is best for sourdough pasta?
Italian 00 flour gives the silkiest texture because it is milled very fine. Plain flour works perfectly well and is what most UK kitchens have to hand. Avoid strong bread flour — the extra protein makes the dough chewy rather than tender.
More sourdough pasta
← Back to all sourdough pasta recipes · Browse the full recipe library
