My sourdough starter, Efa, has been going for three weeks now! Our first loaf was a semi-success and the second, well let’s not talk about that one!
The one thing about having a sourdough starter that got me is the excess that you remove when you feed it… turns out it’s actually a reason to be creative. You can make a lot of this with the extra starter; like scones, crumpets or even pasta!
I’m not one to throw anything away so I decided to try out a simple sourdough pasta recipe. The sourdough gives the pasta a real flavour boost.
This recipe is just for the pasta, but once you’ve got the basic recipe down the possibilities are endless!
I like to cook fresh pasta for two minutes in salted boiling water, then drain and toss in butter. It is a really simple and delicious way to enjoy pasta, and it is especially good with a generous helping of strong, freshly grated Parmesan and plenty of ground black pepper.
- Put the starter in a bowl, then gradually mix in just enough flour to bring it together into a ball of dough (if it’s sticky, add a little extra flour).
- Knead for just a couple of minutes, or until smooth and shiny.
- On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.
- Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.
- Cook in boiling salted water for 2 minutes, then drain and toss with your chosen topping.