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!
- 2 Eggs
- 1 Teaspoon Salt, 7g
- 1 Cup Active Sourdough Starter, Stirred Down, 250g at 100% hydration
- 1 1/2 - 2 Cups Whole Wheat Flour, 225 - 300g
For Your Work Surface
- In a large mixing bowl beat the eggs and salt with a fork.
- Add the sourdough starter and stir it in until well blended.
- 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.
- 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
- Cover the bowl and refrigerate for 1 hour.
If Using Fresh Flour
- Cover the bowl and let the dough proof at room temperature for four hours.
- Move the dough to the refrigerator for a long slow ferment overnight.
Rolling and Shaping the Pasta
- 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.
- 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.
- 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.
- Once the dough is cut flour it lightly and gather the noodles loosely to keep them from tangling.
- Set the noodles on a sheet pan to keep them off the work surface.
- 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.
- Serve your fresh pasta with your favorite sauce and enjoy every bite!
Storing the Pasta
- 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.
- For short term storage this pasta can be generously coated with flour and refrigerated in a shallow covered container for up to one week.
Want to learn everything about sourdough? Well, I have the free guide for you!