I have been making my own sourdough spaghetti from scratch for over a year now whenever I want, however much I want, and you can too!
It’s honestly the easiest, the best sourdough pasta dough recipe so, here it is:-
|semolina or semola pasta flour*||215g|
*Semolina (coarse) = semola (fine)
Measure out semola pasta flour in a bowl
Add pink salt
Pour in eggs
Add in sourdough starter
Plus extra virgin olive oil
Stir it up in your KitchenAid for 3 minutes at Speed 2.
Cover and leave it to ferment for at least two hours or you can also leave it in the fridge overnight to develop flavour.
When cutting the dough, quarter it first, then run it through the machine a couple of times to flatten and smoothen the pasta dough.
I usually start with one, then I dial it up to about four or five to get the thinness I want for spaghetti.
And here’s a great tip.
Before you start cutting up the spaghetti, get an empty food container with a tablespoon full of semolina flour for dusting the noodles. Then, what I usually do is cut the noodles directly into the box, then I cover and give it a good shake so the noodles will be coated with flour and they won’t stick. This way, you won’t end up using too much flour which can affect the final taste and texture of the pasta.
Right after this, if you’re cooking the pasta, only when the water comes to a rolling boil, throw in the pasta. Give it a good stir to make sure they’re not sticking to each other. Turn down to medium heat and let it cook for about two and a half minutes. Strain it, and let it run under tap water to cool so it stops cooking.
And here’s another great tip.
Remember to save the boiled pasta water for cooking your pasta dish, more about that in a separate post.
But say if you wanna save the pasta for future use, then what you wanna do is let them freeze on a tray first before popping them into a ziplock bag to freeze further.
I hope you enjoyed today’s post. Do check out my other sourdough recipes, when you can.
Meanwhile, you have a beautiful day!