Learning Objective
This is sample recipes form the membership.We offer more recipes and classes for members, but we hope you enjoy looking at this one. Please note that the links to the lessons only work once you are a member.
| Makes: | Serves 4 |
|---|---|
| Level: | Absolute beginner |
| Created Over: | 1 day |
| Kind of Bake: | Instant use of discard recipe. |
| Gut Factor: | Wholegrain Diversity flour helps to nourish the gut |
| Diversity Score: | 12 |
|---|---|
| Suggested Botanical Blend: | Blend no 0+ |
| Probiotic: | We suggest using cultured Anchovy butter |
| Recommended For: |
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This is a simple, inexpensive and absolutely delicious sourdough tagliatelle pasta recipe. The anchovy butter brings an extraordinary flavour as well as a dose of Omega 3 essential fatty acids. We also used a chocolate starter for this recipe to give that extra depth of flavour.
We made our sourdough tagliatelle pasta with freshly milled organic wheat grain from Ballymore Organics bought over from Ireland by one of our students Chris, but you can use any whole wheat bread flour.
Equipment
- Mockmill mill (if milling grain)
- Mixing bowl
- Dough whisk or spoon
- Lightly oiled bowl
- Clean tea towel or shower cap
- Pasta machine
- Sharp knife
- Saucepan
- Colander or sieve
Suggested Starter
Chocolate
DDT
26°C (79°F)
Flours
To Ferment Your Dough
For The Dough
- PASTA DOUGH
- 400g wholemeal flour, plus 20-40g extra if needed
- 4g sea salt
- 4 eggs, at room temperature
- 100g chocolate starter
- olive oil, for oiling
- 2 tablespoons chestnut flour or rice flour to prevent sticking
- TO FINISH
- Cultured Anchovy Butter
- Lemon zest, parmesan, salt & pepper, fresh herbs
Baking Time
3 and a 1/2 minutes
Tutorials
| Step | Timings |
|---|---|
| Refresh starter (1st build) | Day 1 9pm |
| Refresh starter (2nd build) | Day 2 8am |
| Mix dough | Day 2 8pm |
| Cover & leave overnight | Day 2 8.30pm |
| Roll out dough & cut | Day 3 11am |
| Cook & serve | Day 3 12pm |
Guidance, tips & techniques
We often think of pasta as a heavy meal and for some difficult to digest, however, this sourdough tagliatelle pasta is light and wholesome and easy to digest. Homemade pasta usually feels lighter anyway but making fermented sourdough whole wheat pasta does absolutely take your pasta to another level
You could just refresh your starter once and then use it to make this – but we often make our pasta as we are building our starter up ready to make a boule!
Method:
We used our chocolate starter for this recipe. If you do not already have a Chocolate Starter you can make one using a refreshed white starter, or a wholegrain one – see How to Refresh a Chocolate Starter
Or just use your normal starter
Day 1:
9pm – refresh starter (1st build)
Day 2:
8am – refresh starter (2nd build)
8pm – mix the flours and salt together in a bowl, then tip into a pile on your work surface. Create a hole in the centre and add the eggs and the sourdough starter. Gradually mix the liquid into the dry ingredients until well combined – this will be a dry dough. It will feel tight and will take a bit of effort to bring together. If you struggle to get to to come together dip your hands in water and knead the mixture with the extra liquid. Equally if your dough seems a little wet add gradually add about 20-40g of extra flour. You are aiming for a smooth textured dough.
When there is no dry flour left begin to knead. This will take some effort because it is a dry dough but it is important to develop the gluten structure before fermentation. You are looking to create a pliable, malleable dough. If you feel you need to you can add a little extra water but literally just a few drops at a time – it is important not add too much.
8.30pm – place the dough in a lightly oiled bowl, cover with a damp tea towel or a shower cap and leave to ferment on the side in your kitchen overnight.
Day 3:
11am/12pm – when you are ready to cook the pasta, oil your work surface with just a few drops of olive oil. I prefer to use oil rather than flour to avoid raw flour at this stage.
Divide the dough into six pieces. Roll out each piece using your pasta machine until you have a long thin sheet. Fold each piece of dough in half lengthways and put it through the pasta machine again. To strengthen the gluten repeat this process three times for each piece.
Cut each pasta sheet into four strips, then roll each one through the machine, until the machine reaches a middle setting (the dough will fall apart if you go too thin). Using the attachment for your pasta machine cut the pasta into tagliatelle. Dust the pasta with a little chestnut or rice flour and when you are ready to place it into a large saucepan of boiling water. Cook for about 3 and a 1/2 minutes for al dente. Don’t leave it for too long as it does cook very quickly.
Drain, then return the pasta to the warm pan and toss with a generous amount of butter. Serve with parmesan, salt and pepper.
