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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.

Ingredients

For Your Work Surface

Instructions

  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!
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Samantha Delapenha

Sunday 21st of March 2021

Hi!! Making this tonight was wondering if I could make with evoo instead of egg to make vegan ?

Butter For All

Monday 22nd of March 2021

Hi Samantha,

I have never tried it with Olive oil but I think you will be fine. Lots of pasta is made with just water even, so maybe half and half to start with. Please let me know how it turns out!

Liz

Saturday 27th of February 2021

I appreciate your blog so much! I can only eat fermented flour, and really, I get tired of sourdough bread. Your recipes have given me a base from which to branch out into all kinds of fermented breads and now pasta! Thanks for taking the time to write up the recipes! Greatly appreciated!

Butter For All

Wednesday 3rd of March 2021

Hi Liz!

Thank you! It is always so nice to hear this kind of feedback. I appreciate you using my recipes!

Courtney

Wynona Baltazar

Thursday 14th of January 2021

How lovely! I will try this soon with my sprouted flour. Thank you!!!

Butter For All

Sunday 17th of January 2021

Wonderful!

M C

Saturday 2nd of January 2021

I made lasagna noodles using this recipe, followed it exactly and it was delicious! Made 4 large sheets and used quite a bit of sauce to make sure it cooked through. Thank you for this healthy recipe which was easy to follow. The pasta was nice and chewy but not too much so.

Butter For All

Saturday 2nd of January 2021

Hey M C!

Sounds soooo good! It is truly my pleasure and thanks for leaving this nice feedback for me!

Courtney

Holly

Friday 1st of January 2021

This was another amazing recipe! I wasn't expecting it to be so much better than regular homemade pasta...but it was (and regular homemade pasta is also amazing)! I am making another batch tonight!

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