You should be familiar with cooking, seasoning, finishing (and perhaps even plating) store-bought pasta before beginning this recipe. You should also have at least 200g sourdough starter on hand.
This recipe is designed to consume excess sourdough starter as you find it readily available. It can be made 24 hours in advance or it can be completed in around 2 hours for lunch or dinner. This pasta can be dried and stored for up to a year.
75% Semolina flour. 25% sourdough starter 42% hydration
Here we will shape our pasta into traditional noodles, however other shapes such as Trofie, Orecchiette or garganelli can also be used.
a pasta serving is roughly 56g per person. this recipe serves 4 people:
250g batch:
188g semolina flour. other flours may be substituted.
125g Sourdough starter.
42.5g water.
Knead to combine for 15 minutes. cover and rest for 1 hour in the refrigerator. remove from refrigerator and roll onto a semolina dusted cutting board into a large sheet. Once your desired pasta thickness is achieved, dust the pasta again and roll the dough into a tube. Slice the dough in 2-5mm widths. Once complete, carefully unfurl the pasta and toss again in a light dusting of semolina.
bring 2 litres of water to a rolling boil. add fresh pasta and boil for 2-3 minutes, or add dried pasta and boil for 6-11 minutes. total time depends on the width and thickness of your pasta, so you may find you need to practice.
hang the pasta in a cool dry space with good ventilation over a rope, string, or traditionally over a broom handle.
this recipe can also be used to make sourdough dumpling wrappers. simply fold the dough in half as opposed to thirds, and slice into triangles or squares.
Did it seem like we used a lot of sourdough and not a lot of water? this is because our sourdough starter is being measured by the weight of its constituents, not its final combined mass. 125g of starter is 62.5g of flour after all. 62.5g of water has therefore also been discounted from the doughs final hydration of 42% calculated against 250g.