Sourdough pasta is easy to make and the starter is a wonderful addition to fresh pasta. It gives your pasta a real flavour boost. This recipe is just for the pasta, but once you’ve got the basic recipe the possibilities are endless.
I often just cook my fresh pasta for a minute or two in salted boiling water, drain and toss it in butter and serve with a handful of fresh garden herbs. it is a really simple and delicious way to enjoy pasta, and it is especially good with a generous helping of strong, freshly grated hard cheese and plenty of ground black pepper.
Makes: 18 nests of tagliatelle
- 250g organic semolina flour
- 10g finely ground sea salt
- 5 organic egg yolks
- 225g left over build 1 sourdough starter
- Rapeseed oil, for the bowl
• Mix the flour with the salt and tip in a pile on a clean smooth work surface.
• Make a well with the flour then add the yolks and starter into the centre. Work the flour into the mixture until a firm dough is formed. You may need to add a little extra flour or an extra yolk, depending on the viscosity of your starter.
• Knead your dough until it is smooth. Transfer to an oiled bowl, cover with a clean damp cloth and let it rest for 20 minutes; this allows that gluten to relax making it easy to roll out and handle again.
• Once rested, either roll out very thinly and cut to your desired shape or use a pasta maker to roll the dough and then cut into tagliatelle. Fold into nests of tagliatelle and cook to serve with your favourite pasta