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. 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.
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!
Find Sprouted Whole Wheat Flour Now
This easy pasta is made with organic sprouted whole wheat and fermented sourdough starter for a delicious and quick nourishing meal.
- 2 Eggs
- 1 Teaspoon Salt 7 g
- 1 Cup Active Sourdough Starter, Stirred Down 250g at 100% hydration
- 1 1/2 Cup Sprouted Whole Wheat Flour 234 g
- 1 Cup Sprouted Whole Wheat Flour 156 g
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 1 1/2 cups of spouted flour and knead the mixture into a smooth dough.
Cover the bowl and refrigerate for 1 hour.
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.
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!
Want to learn everything about sourdough? Well, I have the free guide for you!