Whole Wheat Sourdough Pasta – Made With Properly Prepared Grains

This flavorful fresh pasta is so easy to make at home and uses only properly prepared soured and sprouted grains.


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.


Two servings of properly prepared Whole Wheat Sourdough Pasta on the worktop.


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. Unlike some fermented doughs, this dough is made with sourdough starter discard and sprouted whole wheat so it doesn’t require any extra 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.


This Whole Wheat Sourdough Pasta is so easy to work with and makes a quick and nourishing dinner!


Sprouted Whole Wheat 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!


Real Homemade Whole Wheat Sourdough Pasta is made with properly prepared grains and using traditional techniques.


Find Sprouted Whole Wheat Flour Now


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

5 from 4 votes
This Whole Wheat Sourdough Pasta is made with properly soured and sprouted grains for a delicious healthy pasta that you can feel good about!
Whole Wheat Sourdough Pasta
Prep Time
40 mins
Cook Time
3 mins
Resting Time
1 hr
Total Time
45 mins

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

Course: Dinner
Cuisine: American, Italian, Traditional
Keyword: Fermented, Nutrient Dense, Real Food, Sourdough
Author: Butter For All
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 1 1/2 cups of spouted flour and knead the mixture into a smooth dough. 

  4. Cover the bowl and refrigerate for 1 hour.

  5. Clear a large work surface and flour it lightly with sprouted flour. Remove the dough from the bowl and pat it into a square. Cut the dough into four equal sections. 

  6. 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. 

    This whole wheat sourdough pasta is made with properly prepared grains and is so easy to work with. Cut the pasta by hand or with a pasta machine.
  7. 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.

  8. Once the dough is cut flour it lightly and gather the noodles loosely to keep them from tangling. 

  9. Set the noodles on a sheet pan to keep them off the work surface.

    A sheet pan of sourdough pasta awaiting cooking.
  10. 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.

  11. Serve your fresh pasta with your favorite sauce and enjoy every bite!

    A large platter of properly prepared Homemade Whole Wheat And Sourdough Pasta makes a satisfying and nourishing dinner!


This Whole Wheat Sourdough Pasta is made with properly prepared grains for a nourishing homemade meal.









  1. Tali Waller

    Our family has gone off of pasta as well and it is quite depressing… so some questions, if you don’t sprout the grain is it still beneficial to do the sourdough? Also, can you use spelt? Also, in times of desperation where you need to just use some easy noodles, which is a better option: white rice noodles, brown rice noodles, white wheat noodles, other? We are in Israel and specialty ingredients aren’t easy to come by.

    • Hi Tali,

      Great questions! So using straight sourdough is great but the dough should be fermented for a longer period of time. I would make the dough and refrigerate it for at least 24 hours to make sure it is fermented enough to break down gluten and neutralize phytic acid. Spelt or other heirloom grains are a good choice but should also be fermented. Quinoa is one grain that can be eaten without soaking so if you can find quinoa pasta(?) that might be a good option.

      As far as pre-made pasta goes, out of those you list, I would choose white rice. Because the husk of the rice is removed it is very easy to digest and doesn’t require soaking.

      I hope this helps and I hope you can find some ingredients to experiment with!

      Thanks for visiting my site,

  2. Eulàlia Mesalles

    Hello, we have made this pasta but we have a lot more quantity that we can eat in one meal. I have question: How many days can be preserved in the fridge (raw-unboiled), thank you in advance!

    • Hi Eulàlia!

      That’s great, I’m so happy to hear you made this pasta! I hope you love it!

      It should be fine for 5-7 (or more) days under refrigeration. Just make sure to flour it sufficiently so it doesn’t stick together.

      Another option would be to dry it for future use if desired. I haven’t dried this recipe, we usually eat it fresh within a week. But I’m sure if you follow a good technique for drying egg pasta you will be fine!

      Hope this helps!

    • Hi Raia!

      Thank you so much! You can absolutely ferment it as long as you want. Once made, it can also be kept in the refrigerator to continue a slow ferment. I have kept if for up to a week with no problem! I hope you fully enjoy every fermented bite!


    • Hi Sheila,
      The dough should not be damp. It should be the consistency of a regular pasta dough. In step three, you add the sprouted flour and knead the dough until it is smooth. If the dough is sticky it would be best to add flour as needed at this time. Do you keep your starter at 100% hydration by weight? If not, that may be why the dough is damp.
      Hope this helps!

  3. Katinka

    Hi Courtney,
    I want to try this recipe and do the longer ferment with ordinary spelt flour. However, I live in the sub-tropics (it’s summer now) and 24 hours seems a long time to ferment with eggs and I’m also worried about the dough becoming massive – do you mean for the long ferment to be in the fridge?

Leave a Reply

Your email address will not be published. Required fields are marked *