Sourdough Pasta Dough Recipe
Serving Size: 3
Time: 1 hour
250 g tipo "00" flour or unbleached AP flour or semolina rimacinata
1.5 tsp salt + 1 tbsp turmeric (mix It around before adding in water & sourdough starter) + 2/3 cup sourdough starter (fed)
slowly add 1/2 cup RT water + add 1 tbsp at a time until the dough combines (do NOT add extra water only enough to combine). It helps if you slowly incorporate the flour into the middle until it forms a thick mixture - knead for 5 min until smooth, cover with plastic wrap or warm damp cloth & rest for 30 min
cut into 4 equal pieces & put it through the pasta roller on setting 1, 2-3 times. Keep dusting the pasta sheets with flour and fold in half running It back through the roller each time.
You can cut the sheet to form more of a rectangular shape. Then switch to setting 2, 2 times. Repeating the flour & folding process each time. And finally switch to setting 4, 2 times. If It is your desired thickness, stop. If not go back to setting 5.
If you want to laminate your pasta with herbs (sage, basil, etc.) Stop after you have gone through the pasta roller on setting 4, 1 time. Add in the wet basil as shown above on half of the rectangular sheet (It will stretch out).
Fold over the other half of the pasta sheet.
Finish the last roll on setting 4.
dust with flour & lay on a flat surface.
either roll up the sheet & cut the desired width or add It to the fettuccine pasta cutter. Dust in flour after. Can be boiled right away (~3-5 min to cook, It is ready once It floats to the top). Or You can shape It in pasta nests & leave It on the counter to dry for 30 min, put It in a ziploc bag and freeze for up to 1 month.
Perfect for spaghetti as well. Either cut to desired width or put It through the spaghetti pasta cutter. Dust in flour after. Can be boiled right away (~3-5 min to cook, It is ready once It floats to the top). Or You can shape It in pasta nests & leave It on the counter to dry for 30 min, put It in a ziploc bag and freeze for up to 1 month.
