Easy Sourdough Pasta with All Purpose Flour or Freshly Milled Durum
There is something deeply satisfying about making pasta from scratch. The flour dusted across the counter, the steady rhythm of rolling dough, the way a simple handful of ingredients turns into a nourishing meal. This sourdough pasta has become a staple in our kitchen, especially on slower days when I want food that feels both comforting and intentional.
This recipe is inspired by the Easy Sourdough Pasta from Little Spoon Farm, with my own notes and adjustments so you can confidently make it with either all purpose flour or freshly milled durum flour. It is simple, forgiving, and a beautiful way to use up sourdough starter or discard.
If you are looking for an easy sourdough pasta recipe that fits naturally into a from scratch kitchen and supports healthier eating habits, this is one you will come back to again and again.
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Why Make Sourdough Pasta at Home
Homemade sourdough pasta is one of the simplest upgrades you can make if you are working toward better gut health or more nourishing meals. It uses natural fermentation, simple ingredients, and avoids the additives often found in store bought pasta.
When you make pasta from scratch, especially with freshly milled or whole grain flour, you are getting more fiber, better flavor, and a meal that feels more satisfying and filling. We notice that a bowl of homemade pasta keeps us full longer and just feels better in our bodies.
If you are slowly transitioning toward healthier habits, small switches like this matter. From scratch does not have to mean complicated. It just means more intentional.
Ingredients
You only need a few basic ingredients to make sourdough pasta at home.
- Active sourdough starter or sourdough discard
- All purpose flour or freshly milled durum flour
- Eggs
- Olive oil
- Salt
No fancy ingredients required, which is one of the reasons I love this recipe so much.
Choosing Your Flour
All Purpose Flour
All purpose flour makes this recipe very approachable. The dough is soft, easy to work with, and perfect if you are new to homemade pasta.
Freshly Milled Durum Flour
Freshly milled durum wheat (semolina flour) gives pasta that classic texture and bite. If you mill your own grain, this is a wonderful way to use it. Because freshly milled flour absorbs moisture differently, you may need to add a small splash of water or an extra tablespoon of flour as you knead.
Both options work beautifully, so use what you have.
Why I Choose Freshly Milled Flour for Sourdough Pasta
You can absolutely make sourdough pasta with all purpose flour, and it will still be delicious. But if you have access to freshly milled grain, this is one of those recipes where it really shines.
Freshly milled flour has become a staple in my kitchen, especially for pasta, bread, and simple doughs where the flavor and texture really matter.
Better Nutrition from Whole Grains
One of the biggest reasons I love freshly milled flour is the nutrition. When you mill your own grain, you are using the entire wheat berry, including the bran, germ, and endosperm.
This means freshly milled flour contains:
- More natural fiber
- Higher vitamin and mineral content
- Healthy oils that are usually lost in store bought flour
Most commercial flours are stripped of the most nutritious parts of the grain and then enriched later. Freshly milled flour keeps everything intact.
Richer Flavor and Better Texture
Freshly milled durum wheat has a slightly nutty, earthy flavor that makes homemade pasta taste more complex and satisfying.
The texture is also different. Pasta made with fresh flour tends to have:
- A heartier bite
- Better structure
- A more rustic feel
It reminds me why traditional pasta was made with simple ingredients and slow methods in the first place.
Traditional Pasta Uses Durum Wheat
Durum wheat is traditionally used for pasta because it is higher in protein and creates a strong, elastic dough.
When you mill durum berries at home, you are essentially making your own whole grain semolina flour. It gives you the traditional foundation of Italian pasta, just in a fresher and more nourishing form.
Why I Love Milling My Own Flour
Milling my own flour has completely changed how I cook and bake. It feels grounding in a way that is hard to explain until you try it.
If you are interested in getting started with milling your own flour, I highly recommend the grain mill I use. I have used it for the past year and a half, and I truly cannot imagine my kitchen without it now. I use it almost daily for bread, pasta, pancakes, and even treats.
You can find the exact mill I use here.
This one tool has helped me slow down, waste less, and reconnect with where our food actually comes from.
How to Make Easy Sourdough Pasta
Make the Dough
Combine the flour and salt on a clean counter or in a large bowl. Make a well in the center and add the eggs, sourdough starter or discard, and olive oil. Use a fork to gently pull the flour into the center until a shaggy dough forms, then switch to your hands.
Knead for about 5 to 8 minutes until the dough is smooth and elastic. If it feels sticky, dust lightly with flour. If it feels dry, add a few drops of water at a time.
Rest the Dough
Form the dough into a ball and cover it with a bowl or wrap lightly. Let it rest at room temperature for at least 30 minutes. This step makes rolling the dough much easier and allows the gluten to relax. You can also let it rest longer for a bit more fermentation.
Roll and Cut
Divide the dough into smaller portions. Roll each portion into thin sheets using a rolling pin or pasta roller.
While a rolling pin works just fine, I personally use and love my Imperia pasta machine. It makes rolling the dough so much easier and creates beautifully even sheets every time. It also has two cutting attachments, so you can easily make fettuccine or angel hair without any extra tools. If you plan on making pasta regularly, this is one kitchen tool I truly recommend. You can read more about it here.
Once rolled, cut the dough into your desired shape and lightly dust with flour to prevent sticking.
How to Roll Sourdough Pasta with a Pasta Machine (Optional)
While you can absolutely roll this dough by hand with a rolling pin, a pasta machine makes the process easier and gives you beautifully even sheets of pasta. This is the method I use in my own kitchen, and it has quickly become one of my favorite tools for from scratch cooking.
Start by dividing the rested dough into smaller portions. Keep the pieces you are not working with covered so they do not dry out.
Flatten one piece of dough with your hands until it is thin enough to pass through the widest setting on your pasta machine. Run the dough through the rollers on the widest setting, then fold it in half or thirds and run it through again. I usually repeat this step two or three times to help strengthen the dough and create a smooth texture.
Next, begin rolling the dough thinner by adjusting the machine to the next setting and passing the dough through once at each level. Continue until the dough is rolled into a thin, smooth sheet. You should be able to see your hand through it, but it should still feel sturdy and not tear easily.
Once the dough is rolled, lightly dust it with flour and run it through the cutting attachment of your choice. Fettuccine and angel hair are both wonderful options, depending on what you are serving it with.
Lay the cut pasta flat on a floured surface, form it into loose nests, or hang it to dry if you plan to store it for later.
Do not worry if the first few sheets are not perfect. Pasta making is a skill that becomes more intuitive each time you do it, and even the rustic batches taste just as good.
Cook
Bring a large pot of salted water to a gentle boil. Cook fresh sourdough pasta for 2 to 4 minutes, just until tender. Fresh pasta cooks quickly, so keep a close eye on it.
Easy Sourdough Pasta With All Purpose Or Freshly Milled Durum
Equipment
- 1 Pasta Machine (I use Imperia brand) optional
- Rolling Pin
- Knife, pizza cutter, etc If not using a pasta machine
Ingredients
- 1 cup active sourdough starter or sourdough discard
- 2-2 1/2 cups all purpose flour or freshly milled durum flour
- 2 large eggs
- 1 TBSP olive oil
- 1/2 tsp salt (or to taste)
- Extra flour for dusting
Instructions
- Make the Dough: In a large bowl, combine the flour and salt. Make a well in the center and add the eggs, sourdough starter (or discard), and olive oil. Mix with a fork until the dough starts to come together, then knead by hand until smooth and elastic, about 5 to 8 minutes. If the dough is sticky, add a bit more flour; if dry, add a few drops of water.
- Rest the Dough: Form the dough into a ball, cover it, and let it rest for at least 30 minutes at room temperature.
- Roll the Dough: Divide the dough into smaller portions. Roll each piece thin using a rolling pin or pasta machine. Lightly dust with flour to prevent sticking.
- Cut the Pasta: Cut the dough into your preferred shape (fettuccine, angel hair, tagliatelle, etc.).
- Cook the Pasta: Bring a large pot of salted water to a gentle boil. Cook fresh pasta 2 to 4 minutes until tender. Drain and serve immediately.
Notes
Notes
- Flour Options: Works with all purpose flour or freshly milled durum flour.
- Starter Options: Use active sourdough starter for deeper flavor or discard for a mild, quick option.
- Pasta Machine (Optional): For even sheets, use a pasta machine and cut with the desired attachment. See the full post above for instructions.
- Drying & Freezing: Lay pasta in loose nests or hang to dry fully for later storage. Fresh pasta can also be frozen in nests.
- Cooking Tips: Fresh pasta cooks very quickly, so taste early and do not overcook.
Pasta Shapes You Can Make with This Dough
This dough is incredibly versatile. Here are a few ideas:
- Fettuccine or linguine
- Angel hair
- Tagliatelle
- Pappardelle
- Rustic hand cut noodles
- Lasagna sheets
- Ravioli or filled pasta
If you are just starting out, simple cut noodles are perfect. As you get more comfortable, you can experiment with filled pastas or wider shapes.
How to Dry or Store Homemade Sourdough Pasta
Because this pasta contains eggs, proper drying and storage is important.
Drying Pasta
You can dry pasta in nests on a floured baking sheet or hang it to dry on a pasta drying rack (this is the one I have) or clean wooden dowels. Make sure the pasta is fully dry before storing. This can take 12 to 24 hours depending on humidity.
Once completely dry, store in an airtight container in a cool, dry place.
Freezing Pasta
Fresh sourdough pasta freezes beautifully. Place pasta nests on a baking sheet, freeze until solid, then transfer to a freezer safe bag. Cook straight from frozen without thawing.
Both methods make this a wonderful make ahead pantry staple.
Troubleshooting Sourdough Pasta
Why did my pasta fall apart or turn mushy after cooking
This is one of the most common issues with homemade sourdough pasta, and it is usually caused by a small adjustment that is easy to fix.
- The dough was too wet. Pasta dough should feel smooth and slightly firm, not sticky. A dough that is too soft will not hold its shape in boiling water. Add flour a little at a time during kneading until the dough feels elastic.
- Not enough kneading. Pasta relies on good gluten development. Knead the dough for 5 to 8 minutes until it feels springy and holds together well.
- The dough did not rest long enough. Resting allows the gluten to relax and strengthen. Always rest the dough at least 30 minutes before rolling, especially when using sourdough discard.
- Rolled too thin. Fresh sourdough pasta should be thin but still sturdy. If it tears easily or feels delicate, it has likely been rolled too thin.
- Overcooked. Fresh pasta cooks very quickly. Two to four minutes is usually plenty. Taste early and remove from the water as soon as it is tender.
- Water was not salty enough. Well salted water helps strengthen pasta and improves texture. The water should taste pleasantly salty.
- Too much sourdough starter. Using more starter than the recipe calls for can weaken the structure of the dough. Stick to the recommended ratios for best results.
If your pasta turned mushy, do not be discouraged. Homemade pasta is a learned rhythm, and small adjustments make a big difference.
Frequently Asked Questions
Can I use sourdough discard instead of active starter
Yes. This recipe works with both active sourdough starter and sourdough discard. Because the pasta does not rely on the starter for rise, either option works well.
Discard is perfect for a quick, same day meal and gives a very mild sourdough flavor. Active starter allows for a slightly deeper flavor if you choose to rest the dough longer.
Is sourdough pasta healthier
Many people find sourdough pasta easier to digest due to natural fermentation. Using freshly milled or whole grain flour adds more fiber and nutrients, making it a more nourishing option than store bought pasta. If you are looking into improving your health this year, I highly recommend the Nutrimill for freshly milled flour. I have been using it for over a year now and I absolutely love it! You can read more about it here and save some $$ with my link.
Can I make this without a pasta machine
Absolutely. A rolling pin and sharp knife work just fine, especially for rustic noodles. This is the way my mom always made noodles.
Final Thoughts
Homemade sourdough pasta is one of those quiet kitchen rhythms that feels both old fashioned and practical. It is nourishing, filling, and deeply satisfying to make. Whether you use all purpose flour or freshly milled durum, this recipe is a beautiful step toward more intentional, from scratch cooking.
Small changes like this add up. Better ingredients, slower meals, and food made with care can truly support your health and your home.
XO, Bri
Perfect Pairings for Your Sourdough Pasta Meal
Make your meal complete with these easy, delicious recipes that complement your homemade sourdough pasta. From a warm soup starter to fresh bread and a light bubbly beverage, these ideas create a balanced, nourishing dinner your family will love!
More Sourdough Recipes You’ll Love
From hearty bread to easy pancakes and creative uses for your sourdough starter, these recipes make it simple to enjoy the flavor and health benefits of homemade sourdough.
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This sourdough pasta recipe is a creative way to use starter discard. I like how it adds flavor and reduces waste, making homemade pasta even more rewarding.
This is such a lovely from-scratch recipe. I like that it uses sourdough discard in a practical way, and the notes about all purpose flour versus freshly milled durum make it feel approachable for different kitchens. Homemade pasta always feels special, but this makes it seem much more doable.