Homemade Sourdough Pasta Recipe - An Italian in my Kitchen (2024)

FAQs

What is the best flour for homemade pasta? ›

White Flour Is Best for Egg Pasta Dough

Italians make fresh pasta using a particular type of lower-protein white flour called doppio zero, or 00 flour, with a talcum powder–like grind. Its protein content is similar to that of all-purpose flour, but the proprietary blend of wheat makes a difference.

Another big difference, notes The Pantry Mama, is that sourdough pasta can be cooked in as little as two minutes, while other types of pasta can take around 11 minutes. The bacteria that gives sourdough its digestive benefits also creates a tart flavor and chewy texture in sourdough pasta, according to Masterclass.

Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it! 4. Roll. Shape the dough into a rough circle.

The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour. Don't add salt: let the salted cooking water and sauce do the seasoning.

(The Italian semolina flour used for pasta is a very fine grind, much finer than what is frequently sold in the U.S. as semolina flour.) Semolina flour with a “well” of water in the center.

Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.

Italian Pasta Is Made Differently

Usually, Italian pasta is made from 100 percent durum wheat, which is usually called semolina flour. Therefore, Italian pasta is higher in protein. Semolina flour also stands up to the rigors of the cooking process much better than other types of flour.

The sourdough provides for good digestion and your stomach is going to feel good, resulting in a 'Happy Tummy. ' The combination of carbohydrates and plant proteins inherent in these cereal crops make them the ideal food for our planetary survival.

Sourdough bread is healthier than Italian bread. Like the other bread types touched on thus far, Italian bread is made using commercial yeast. Since Italian bread does not traditionally use wild yeast that ferments slowly, Italian bread does not have the enhanced nutritional content that sourdough bread has.

Olive oil adds fat and flavor, and makes the dough more supple and easier to roll out. A little bit of added water can help correct the texture of the dough, making a dry dough softer, though if you add too much, you risk mushy noodles that are prone to sticking to one another.

Can you leave homemade pasta out overnight? ›

Removing all the moisture allows the pasta to last much longer than usual, even when it contains eggs. Traditionally, eggless pasta was dried by hanging it in a dry area for 12 to 24 hours. However, this is not the safest option for fresh egg pasta, which shouldn't be kept at room temperature for more than 2 hours.

Don't Rush the Process

Resting the dough gives the flour a chance to fully absorb the eggs so that it develops the proper consistence that you need for rolling and cutting it into the right shapes. Pasta dough should rest for at least 10 to 30 minutes, but you can let it sit for up to an hour for the best results.

One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving.

The slightly chalky yolk crumbles into the sauce, and the cooked white is stained red for a few millimeters. They are a creamy, protein-filled addition to the meal. It adds a surprising richness.

With that said, it's important to bring your eggs up to room temperature before making pasta. Cold eggs will freeze up your dough and it won't knead as easily. In general, pasta dough likes to be warm (room temperature) so make sure your flour, eggs and/or water are all at an ambient temp before mixing.

The gluten in flour is what gives pasta dough its elasticity and plasticity. Bread flour is high in gluten, so it's also suitable for making pasta. In fact, there's enough gluten in bread flour that adding eggs isn't crucial – it's actually more suited for use in a dough without egg (pasta bianca).

Finely milled, light rye flour is surprisingly one of the best substitutes for 00 flour and my personal favorite. It has much less gluten than wheat, meaning you will likely not be able to make a thin, crispy crust.

Using the “00” gives the silkiest, softest pasta while bread flour will give you more of a satisfying chew, and all-purpose lands you squarely in the middle. Because flour absorbs liquid differently depending on its age and the humidity in the air, consider these amounts as a guide and not as the law.

All this said, it's generally fine to substitute all-purpose flour for “00” flour. You'll notice a texture difference if you grew up in Europe or are very familiar with with products made from “00” flour, but all your recipes will still come out just fine.