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Homemade Whole Wheat Sourdough Pasta

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It had been over a year since I had pasta of any sort.

That just wouldn’t do. Pasta is such a comfort food. It actually feels unsettling to not have pasta for that long a stretch. So I decided to create a pasta recipe that uses all properly prepared grains.



I’m passionate about the proper preparation of all foods but especially inflammatory grains like wheat. When properly prepared, wheat is actually easy to digest and full of beneficial vitamins and minerals.



It is my pleasure to now present a recipe for Whole Wheat Sourdough Pasta that follows the guidelines for a Nourishing diet.




Whole Wheat Sourdough Pasta

The recipe is really very simple and only requires four real-food ingredients.  It comes together quickly and can be prepared in the afternoon for dinner later that evening.



This dough can be made with sourdough starter discard and sprouted whole wheat if you want to eat it right away or it can be made with whole wheat flour and a long fermentation to neutralize phytic acid and unlock the nutrients in the wheat!



To read more about the health benefits of Sourdough please refer to my guide, Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starer – Why It’s Better For You – And How To Start One.




Sprouted Whole Wheat Flour VS Regular Whole Wheat Flour

Sprouted Flour – Like the souring that occurs with sourdough, the sprouting process changes the wheat grain from a hard-to-digest, inflammatory food source into one with boosted nutrition. Sprouting wheat increases vitamins B and C along with increasing Carotene and neutralizing phytic acid that acts like an anti-nutrient. Let’s just say it’s a good thing!

Sprouted wheat can be used in this recipe if you would like to cook the pasta on the same day and don’t have time for a long slow fermentation!


Find Sprouted Whole Wheat Flour Now



Whole Wheat or Heirloom Wheat Flour – Any wheat flour will work wonderfully in this recipe. Play around with different flours to find the one that you like the best. My personal favorite is a T200 Edison Wheat from Camas Country Mills. It is smooth and soft and has all the flavor of whole wheat!

When using fresh flour I recommend leaving the dough out at room temperature for at least four hours before further fermenting the dough overnight in the refrigerator. This will assure proper breakdown of all the hard to digest proteins, and neutralize the vitamin and mineral robbing Phytic Acid.



Watch Me Make It!


This Whole Wheat Sourdough Pasta is made with properly soured and sprouted grains for a delicious healthy pasta that you can feel good about!

Homemade Whole Wheat Sourdough Pasta

Yield: 8 dinner servings
Prep Time: 40 minutes
Cook Time: 3 minutes
Resting Time: 1 hour
Total Time: 1 hour 43 minutes

This easy sourdough pasta is made with organic sprouted or soured whole wheat for a delicious and quick nourishing meal.


For Your Work Surface


  1. In a large mixing bowl beat the eggs and salt with a fork.
  2. Add the sourdough starter and stir it in until well blended.
  3. Add the flour slowly until a stiff dough is achieved, starting with the lower amount and increasing flour as needed. In the bowl, knead the mixture into a smooth dough. 
  4. Remove the dough from the bowl and gently knead the dough on a floured surface resting the dough for several minutes in between each kneading. Once the dough is smooth and elastic put it back in the bowl for proofing.

If Using Sprouted Flour

  1. Cover the bowl and refrigerate for 1 hour.

If Using Fresh Flour

  1. Cover the bowl and let the dough proof at room temperature for four hours.
  2. Move the dough to the refrigerator for a long slow ferment overnight.

Rolling and Shaping the Pasta

  1. Clear a large work surface and flour it lightly with flour. Remove the dough from the bowl and pat it into a square. Cut the dough into four equal sections. 
  2. Working with one section at a time, flour the dough and use a rolling pin to flatten the dough into a long rectangle. Once it is thin enough to fit in your pasta machine continue to roll the pasta that way. If you don't have a pasta machine you can use the rolling pin and roll it by hand. 
  3. If using a pasta machine, start the dough on the thickest setting. Put the dough through the roller on each thickness a minimum of two times until you reach your desired thickness. Flour the dough between each setting. Put the long sheets of pasta through the cutting side of the pasta machine or use a sharp knife to cut long noodle like strips of dough.
  4. Once the dough is cut flour it lightly and gather the noodles loosely to keep them from tangling. 
  5. Set the noodles on a sheet pan to keep them off the work surface.
  6. Bring a large pot (at least three quarts) of water to a gentle boil.  Working in batches, boil the pasta for three minutes. Use a pasta spoon or spider strainer to remove the cooked pasta from the water before adding the next batch. Be careful not to add too much pasta to the pot. Fresh pasta will stick together if it is crowded. For three quarts of water you can safely cook one quarter of this recipe at a time.
  7. Serve your fresh pasta with your favorite sauce and enjoy every bite!

Storing the Pasta

  1. For long term storage this pasta can be air dried on a pasta drying rack and stored in an airtight container. It can also be frozen, generously coated with flour, in a shallow covered container for up to 3 months.
  2. For short term storage this pasta can be generously coated with flour and refrigerated in a shallow covered container for up to one week.









A stacked plate of sourdough and sprouted whole wheat waffles makes a quick, nourished breakfast!
Sourdough And Sprouted Whole Wheat Waffles - Made With Properly Prepared Grains
These little pots of nutrient dense chicken liver pâté are made with caramelized shallots, fresh thyme, sweet cognac and plenty of pastured butter!
Pastured Chicken Liver Pâté - With Shallots, Thyme And Cognac


Saturday 8th of August 2020

Unless I’m missing it, where is the nutritional/serving size/calorie information please for your recipes?

Butter For All

Saturday 8th of August 2020

Hi Vera,

I'm so sorry, I don't include that information, yet. There are some handy apps that will calculate it for you if you put in the ingredients. I've just never gotten into the habit of doing it for my recipes. Hope you will try it anyway!



Thursday 16th of July 2020

Hi! I would love to do vegan sourdough pasta? Have you tried? Do you think it is possible?

Thanks you!

Butter For All

Friday 17th of July 2020

Hi Caroline!

I'm sure it's possible. Many pastas are just flour, water and salt. The starter will help hold it together too. Just add additional water, a little at a time, until your dough is workable.

Let me know how it comes out!


Summer Yule

Saturday 2nd of May 2020

Loved this use of my sourdough discard! It was a lot of work since I don't have a pasta machine but the result was tasty, chewy noodles. I had no issues with them sticking together. However, we did end up cooking them longer than 3 minutes because we felt they weren't quite done yet. Served them with a nice bolognese sauce but I bet they'd be great with beef stroganoff as well. Maybe I'll do the stroganoff next time :) Thanks for the great recipe!


Tuesday 28th of April 2020

I've jumped on the sourdough wagon during this coronavirus quarantine. Made my first starter (and named it Rona so something good comes from this :)) and a couple days ago my first sourdough loaves. I totally hit it out of the ballpark - best bread I've ever made! I've been looking for recipes for my discard and came upon yours for the pasta. Just got done eating the scraps with a little butter and parm and wow, was it fantastic! I make homemade pasta occasionally so didn't find it difficult to roll and cut by hand. The rest is drying for dinner tonight. The subtle flavor and texture difference was surprising to me - it really made a difference and now I don't want to make non-fermented pasta again! Now to peruse the rest of your site and learn about sprouted grains. I've always ground my own whole grains but have never sprouted them. For the pasta, I did the recommended 4 hour counter ferment and then a 24 hour fridge ferment with half freshly milled hard white whole wheat and half store-bought organic AP flour. Would I get the same health benefits from doing it this way or do I need to use sprouted flour? Thanks for the great recipe!

Butter For All

Wednesday 29th of April 2020

Hi Janette,

I'm so happy for you and love the name! ? Yes, I love sourdough pasta as well, maybe too much, lol.

The souring and sprouting process are very similar, they just use different mechanisms for achieving the same thing, grains that are easier to digest and more vitamin and mineral availability. The big difference is sprouted wheat won't have as much gluten, so it doesn't rise well like fresh wheat. But it's great for quick breads and cookies, things that you might want to bake and eat the same day instead of fermenting! Keep doing what you're doing, fermenting is just as good!

Thanks for the nice feedback!


DJ Woodworth

Thursday 9th of April 2020

Hi I have a short story to tell. With Covid-19 going on I'm determined to use this time to learn (total beginner here) and master how to make all my grain products with whole wheat and sourdough (I'm gluten sensitive but thankfully not intolerant). My spouse and I want to start eating more healthy and have started eating more inline with the Mediterranean Diet. I'm also reaching the WAPF way of eating. Anyways I tried this recipe the other day with mixed results. After reading the comments here I figured out my mistake. I use just normal whole wheat (not sprouted) and didn't let it ferment long enough. I ended up with really sticky dough that I had to keep adding AP flour to to get it through my pasta press. (I'm a sucker for my press it was a Christmas gift I absolutely love). In the end (and after A LOT of cussing) I got the noodles to work and we both loved them. Next time I'll try letting it ferment overnight, fingers crossed.

Now on to my actual question. If I make a big batch and wish to freeze for future use how would you recommend treating the noodles in preparation for freezing, and the best way of cooking them once frozen. If you have this posted somewhere already and want to just direct me to the link i'd appreciate it.

Butter For All

Friday 10th of April 2020

Hi DJ!

Yes you are correct, if you are not using sprouted flour you will want to ferment the dough about 4 hours at room temp and then overnight in the fridge. It will rise some, but the rolling process usually pops any bubbles in the dough. Even with sprouted flour, the dough needs to rest to fully hydrate.

I have been experimenting with drying the noodles, it has worked well for me. I hung them until they were 100% dry (about 2 days). Then I stored them in an air tight container and we just boiled up the portion we wanted to eat.

For freezing you want them to be completely covered with flour and partially dried on your work surface before laying them gently in a sallow container. Do not stack the too high or the weight will make them stick to each other. I like to use the flat shallow glass pyrex.

Also, make sure to watch my sourdough pasta video on YouTube, that might have some valuable tips. :)

I'm happy to hear you ended up loving the pasta!