How to Make Homemade Sourdough Pasta from Scratch

A Cozy Twist on a Classic

There’s something timeless about making pasta from scratch. It’s one of those slow, soul-soothing kitchen rituals that reconnects us to generations past. The process is hands-on, humble, and deeply satisfying—from forming the dough to watching it transform into silky strands of pasta.

This homemade sourdough pasta adds a deliciously unique spin to the classic version. Instead of tossing your sourdough discard, you can put it to good use here. The discard brings a subtle tang and rich depth of flavor to the pasta, turning a simple dish into something memorable. Whether you’re cooking for a quiet family dinner or just looking to try something new in your kitchen, this recipe is a nourishing, creative choice.

Why You’ll Love This Recipe

This recipe stands out not just for its flavor, but also for its purpose. If you’re someone who bakes sourdough regularly, you know the challenge of finding ways to use the leftover discard. This pasta gives it new life. The tang from the discard blends beautifully with the eggs and flour, creating a dough that is flavorful and easy to work with.

Unlike store-bought pasta, this one has a tender, melt-in-your-mouth texture that pairs well with a wide variety of sauces. It’s perfect for anyone who enjoys wholesome, homemade meals and wants to introduce a rustic, artisanal element into everyday cooking. And the best part? You don’t need fancy equipment—just a bit of time and a love for handmade food.

Ingredients

this RECIPE

The ingredient list is short, simple, and full of pantry staples. If you bake bread, you likely already have everything you need.

• 1 cup sourdough discard (unfed): This brings flavor and structure
• 2 cups all-purpose flour (or 1 ½ cups all-purpose + ½ cup semolina for extra texture)
• 2 large eggs: These give richness, color, and help bind the dough
• ½ teaspoon salt: For seasoning and flavor balance
• 1 tablespoon olive oil (optional): Adds elasticity and a bit of richness to the dough

Step-by-Step Instructions

Make the Dough

Start by clearing a large, clean surface—your countertop or a large wooden board works well. Mound the flour in the center, then use your hands or a spoon to create a well in the middle. Add your sourdough discard, eggs, salt, and olive oil (if using) to the well.

Incorporate the Ingredients

Use a fork to gently whisk the eggs and discard together. As you mix, slowly pull in a bit of flour from the inner walls of the well. Continue mixing until the dough becomes thick enough to knead by hand. Don’t worry if it looks a little rough at first—this is normal.

Knead the Dough

Bring the dough together with your hands and begin kneading it on the surface. Press, fold, and turn the dough repeatedly for 8 to 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If the dough is too wet, add more flour, a tablespoon at a time. If it’s too dry or cracking, sprinkle on a few drops of water and keep kneading.

Let It Rest

Once kneaded, wrap the dough in plastic wrap or place it in a bowl covered with a damp cloth. Let it rest for at least 30 minutes at room temperature. This rest period allows the gluten to relax, making the dough easier to roll out later. You can let it rest for up to 2 hours if you’d like.

Roll and Cut

After resting, divide the dough into 2 or 4 portions to make it easier to work with. Use a pasta machine to roll out each piece to your desired thickness, or simply use a rolling pin if you prefer a more hands-on approach. Cut the dough into ribbons (fettuccine, tagliatelle, pappardelle) or use it for filled pastas like ravioli.

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Drop in your fresh pasta and cook for just 2–3 minutes. Because it’s fresh, it cooks quickly. Once al dente, drain the pasta and toss it immediately with your favorite sauce.

Helpful Tips

Use a bench scraper when kneading to keep your surface clean and make lifting the dough easier
Let your dough rest longer if you’re finding it hard to roll—it becomes more flexible over time
Don’t skip the salt in the dough or the water. It makes a noticeable difference in flavor
Flour your pasta lightly after cutting to prevent it from sticking before cooking or storing

Making pasta may feel intimidating the first time, but don’t worry. With a little patience, you’ll find it becomes second nature—and incredibly rewarding.

Storage Suggestions

Homemade pasta is best enjoyed fresh, but it stores beautifully too.

In the refrigerator: Store the uncooked pasta in a container or wrapped tightly on a floured tray. Use it within 48 hours for best results
In the freezer: For longer storage, lay the pasta flat on a baking sheet to freeze. Once frozen, transfer it to a freezer bag. It will last up to 1 month and can be cooked straight from frozen
To dry: You can also air-dry the pasta completely and store it in a jar or airtight container for up to 3 months

Serving Ideas

This pasta pairs well with a variety of sauces and toppings. Here are a few favorites:

Creamy mushroom sauce with garlic and thyme for a comforting, earthy meal
Simple tomato and basil sauce for a bright, fresh flavor
Lemon and olive oil with Parmesan and black pepper for something light and zesty
Herbed butter and sage for a warm, autumn-inspired dish

Top with a sprinkle of cheese, a drizzle of good olive oil, or a few toasted pine nuts to add texture and richness

Make-Ahead Option

If you’re planning ahead for a busy week or a family gathering, you can make the pasta dough in advance. After kneading, wrap it tightly and store it in the fridge overnight. Before rolling, let it come to room temperature for 20–30 minutes.

You can also roll and cut the pasta ahead of time, then store it in the fridge or freezer. If you’re making ravioli or filled pasta, prepare the filling and dough in advance, and assemble everything just before cooking.

This flexibility makes it easy to serve something homemade even on a tight schedule.

Variations to Try

Homemade sourdough pasta is incredibly versatile. Try one of these creative twists to suit your taste or diet:

Herb-infused pasta: Mix chopped fresh basil, parsley, or rosemary into the dough
Whole wheat version: Replace some or all of the all-purpose flour with whole wheat flour for a nuttier flavor
Colored pasta: Add a spoonful of puréed spinach, beets, or roasted red pepper to the dough for a fun pop of color
Gluten-free twist: Experiment with gluten-free flour blends and xanthan gum (results may vary, but worth trying)

Each variation brings something new to the table—both visually and flavor-wise

FAQ

Can I use active sourdough starter instead of discard?

Yes, you can use fed starter, but the flavor will be milder. Discard gives that classic tang without overwhelming the taste of the eggs and flour.

Can I dry this pasta?

Absolutely. If you want to store it like store-bought pasta, you can dry it completely. Lay the pasta out on a clean towel or pasta rack and let it dry for 24–48 hours depending on humidity. Once fully dry, store in a jar or container for up to 3 months.

I don’t have a pasta machine. Can I still make this?

Yes. A rolling pin works just fine—just roll it as thin and even as you can. Hand-cut noodles have a charming rustic look and taste just as wonderful.

Can I skip the eggs?

Eggs are traditional and help bind the dough while adding richness. If you’re looking for an egg-free version, you can try a water-based dough, but the texture will be different.

Conclusion

Homemade sourdough pasta is more than just a meal—it’s an experience. It connects you to your ingredients, your kitchen, and your family. Whether you’re using up extra discard or simply looking for a comforting weekend project, this pasta delivers both flavor and fulfillment.

Give yourself the joy of working with your hands, kneading a beautiful dough, and serving something truly homemade. Your kitchen will smell amazing, your table will feel warmer, and your heart just a little fuller.

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