1581. Sourdough Pasta

I think I have discussed my sourdough misadventures on the blog before? Long story short, I have admitted defeat in making a decent sourdough bread loaf. However, my sourdough starter is a wonderous ingredient that makes the most amazing crackers. I make the starter, just to make the crackers with its "discard". This is another super duper quick recipe that is enriched with the sourdough starter. Made in 5 minutes, and cooked in 2 minutes, this is a pasta you cannot pass (ta).

Experiment with different flours. To keep it basic, I just used plain white flour. Also the shaping is totally up to your creativity. I just went for another basic: fettuccini which is formed by rolling the pasta thinly, the rolling it into a cylinder, and cutting. Keep it well-floured to avoid a sticky mess.

Ingredients:

1 cup flour

1/2 cup sourdough starter

1/2 tsp  salt

1 large egg

Method:

Combine flour and salt in a food processor bowl. Pour in sourdough starter and egg. Blitz until a dough is formed and knead it in the machine for a few minutes until smooth and no longer sticky.

Wrap dough tightly in plastic wrap and allow to rest at cool room temperature for at least 30 minutes or until ready to shape; it will also keep, tightly wrapped, in the fridge overnight.

This pasta dough will work for a number of different pasta shapes, including sheet pastas such as fettuccine.

To shape, divide pasta into quarters. Work with one piece at a time, keeping the remaining dough wrapped in plastic so it doesn’t dry out. Roll or shape as desired, tossing lightly with flour to keep the pasta from sticking to itself.

Cooking instructions: fresh pasta cooks very quickly compared to commercial dried pastas. Cook in a pot of boiling salted water for about 2-3 minutes or until al dente (slightly more or less depending on the shape).

Shaped pasta can also be frozen for up to 1 month; toss with a bit of flour and spread on a cookie sheet. Freeze until solid, then transfer to an airtight bag. Add 30-45 seconds to cook time if cooking from frozen (no need to thaw first).

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