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 Starter – 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 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.
Watch Me Make It!
For Your Work Surface
If Using Sprouted Flour
If Using Fresh Flour
Rolling and Shaping the Pasta
Storing the Pasta
Want To Learn Everything About Sourdough?
Start with this free guide:
Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One