Skip to Content

Homemade Whole Wheat Sourdough Pasta

I may receive commission if you purchase through links in this post.

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

A collage of uncooked sourdough noodles with text overlay.

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.

Uncooked sourdough noodles.

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.

A close-up of uncooked sourdough noodles.

It is my pleasure to now present a recipe for whole wheat sourdough pasta that follows the guidelines for a nourishing diet.

Cutting sourdough noodles in a pasta machine.

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.

Uncooked sourdough noodles.

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!

A close-up of uncooked sourdough noodles.


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 Starter – Why It’s Better for You – And How To Start One.

Uncooked sourdough noodles with text overlay.

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:

Uncooked sourdough noodles with text overlay.

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 4 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.

A plate of cooked sourdough noodles with text overlay.

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 it on a floured surface, resting it 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 4 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. 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 3 quarts) of water to a gentle boil. Working in batches, boil the pasta for 3 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 3 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 1 week.
Uncooked sourdough noodles.


Thursday 5th of August 2021

I had never made any kind of pasta before but I wanted to try this with my new sourdough starter. The process seemed to go great, but it was an absolute fail for me when consumed. The pasta flavour was really gross to me - very sour, and the texture was kind of slimy and floppy. I'm not sure where I went wrong. My starter is 100% hydration made with AP flour. I didn't have sprouted flour so I used my rye WW and did the 4 hours on the counter and overnight in the fridge. I didn't make the pasta in the morning though, I made it at dinnertime so in total it spent about 22 hours in the fridge. Maybe that was the problem? I also ended up not even cooking them right away, I floured them and let them dry a bit on the counter and then put them in the fridge and cooked a portion the next day. I put it in the water for only 2 minutes while I was mixing my carbonara and when I pulled it out it was already limp and mushy. The next day I tried again and basically only dunked the noodles in for like 30 seconds to warm them up. It was better, less mushy. but still super soft. no al dente possible for these for me. And still, the flavour was really strong and unpleasant. I'm so sad!


Monday 9th of August 2021

@Butter For All, thanks so much for the reply! I had no idea that rye flour was different than regular WW flour. I just got the only WW flour that was available from a local producer. I will see what else I can find. Thanks again!

Butter For All

Sunday 8th of August 2021

Hi Anna,

Rye flour has a completely different flavor and texture profile that other kinds of wheat. It's extremely sticky and hard to work with as pasta, has a lower gluten percentage which effects texture, and if it was really sour I'd say the starter was already too sour or the dough fermented too long. Try feeding your starter a few times to refresh it, and make the recipe as written with either sprouted WW (to consume immediately) or regular WW flour (if you plan to further ferment the pasta dough in the fridge).

Good luck, I'm sure you will enjoy it if you follow the recipe!


PS. 22 hours in the fridge should not be a problem. I've kept fresh pasta much longer than that, although it will get more sour over time.

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!


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!


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



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!


Skip to Recipe