The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pasta

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criscarile's picture
criscarile

Sourdough Pasta

This will be my first "true" entry, aside from a few (very few) comments here and there.  Quite a while ago I decided to take a bit of my sourdough starter and make it into a Durum Wheat Semolina Sourdough starter in order to make sourdough pasta.  With all the reading and researching I've been doing, souring, sprouting, or soaking seems to be the best for grains in order to release the enzyme inhibitors and neutralize phytic acid.  It was a sad day when I learned about these facts, as I have lived on breads and pastas (homemade, of course) most of my life, and couldn't think of not having them around.  So, for the past year-and-a-half I've tried to create baked goods in the "traditional" manner.  That is where this pasta comes in...my kids can't even imagine life without pasta.

This pasta is so delicious, very mild in flavor and good to the tooth....I hope you try it and please let me know what you think!  Keep in mind that this takes advanced preparation, just like anything sourdough.

2/3 cup starter (from semolina) (starter should be very thick but pourable -- paste-like -- not sure of the percentage, and in its bubbly stage)

1 1/2 cups organic Durum Wheat Semolina

2 eggs from pastured hens

Mix together and knead until smooth and not sticky; add all-purpose flour if needed in order to obtain the correct consistency.  Place in a bowl, cover, let stand for 8 hours or overnight. 

[img]https://picasaweb.google.com/lh/photo/2TXNDCj28kXm7qIorFKcW1Vot7pwL6G1cq7IicfJYlE?feat=directlink

 

Sprinkle with flour and punch down.  On a floured surface,divide into 8 sections and roll each section into a ball, then flatten.  With pasta machine set on lowest setting, pass dough through once, then fold into thirds, pass through again.  Increase pasta machine setting one notch at a time, up to notch "7", but only passing dough through once after the first setting; always make sure the dough is well-floured or else it will stick. Cut pasta sheet to desired length and hang to dry on designated dryer (I use a clothes-dryer).

[img]https://picasaweb.google.com/lh/photo/tCvxYNQR-h6gAnO1i_df2FVot7pwL6G1cq7IicfJYlE?feat=directlink

[img]https://picasaweb.google.com/lh/photo/nkkA0GNyX0dA1CixnHRNDlVot7pwL6G1cq7IicfJYlE?feat=directlink

In the above photo, pasta is drying for future lasagna... However, fresh pasta is treated differently in that if using for lasagna, there is no pre-boiling required!  Just layer in the dish and bake.  If making spaghetti or other styles, one only needs to boil the pasta for 2-3 minutes.

The final photo (scroll to end) shows pasta cut to fettucine width via the pasta machine, deliciously dressed with meat sauce and Romano cheese!

[img]https://picasaweb.google.com/lh/photo/BdofLd4qQonRQ_nY4uCfj1Vot7pwL6G1cq7IicfJYlE?feat=directlink

Any help with getting the actual photos onto the forum instead of showing a link would be greatly appreciated! 

 

Mini Oven's picture
Mini Oven

No need to post directly, the links you put in work just fine.  This is one of your photos.  Very nice supple dough!

criscarile's picture
criscarile

@MiniOven -- How did you upload the photo? 

Oh, And I forgot that I add a touch of salt to the dough...maybe 1/8 tsp at most.