Homemade Pasta with Sourdough Starter: A Rustic Recipe for Ridge Runner Outdoors

There’s something special about making pasta from scratch—the process, the texture, the satisfaction of crafting a meal with your own hands. At Ridge Runner Outdoors, we believe in keeping things simple, natural, and homemade. This sourdough-based pasta recipe is perfect for those who appreciate slow food and the depth of flavor that fermentation brings.

Using inactive sourdough starter gives this pasta a slight tang and a beautifully tender texture. Whether you’re cooking over an open fire or in your kitchen, this recipe will elevate any dish you create.

Ingredients:

• 200g inactive sourdough starter

• 300g all-purpose flour

• 2 eggs

• 1 tbsp olive oil (13g)

• 1/2 tsp salt (3g)

  
  

Instructions:

1. Mix the Dough

In a large mixing bowl, combine the inactive sourdough starter, flour, eggs, olive oil, and salt. Using a fork or your hands, mix until the ingredients start coming together into a rough dough.

2. Knead Until Smooth

Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a few drops of water; if it’s too sticky, sprinkle a bit more flour as needed.

3. Rest the Dough

Wrap the dough in plastic wrap or place it in a covered bowl. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

4. Roll and Cut

After resting, divide the dough into two or three portions for easier handling. Roll each portion out using a rolling pin or a pasta machine until you reach your desired thickness. Cut into your preferred shape—fettuccine, tagliatelle, or even hand-cut rustic strips.

5. Cook and Enjoy

Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes, depending on the thickness. Fresh pasta cooks much faster than dried pasta, so keep an eye on it! Drain and serve immediately with your favorite sauce, whether it’s a simple garlic and olive oil dressing or a hearty homemade ragù.

Tips for the Perfect Homemade Pasta:

• If you prefer a chewier texture, let the pasta dry for an hour before cooking.

• Store extra pasta in an airtight container in the fridge for up to 2 days or freeze for longer storage.

• Experiment with different flours, like whole wheat or semolina, for a unique taste and texture.

This homemade pasta pairs beautifully with fresh, simple ingredients and is a great way to use up extra sourdough starter. Whether you’re making it at home or preparing a meal after a day of adventuring, this recipe brings comfort and nourishment to the table.

Give it a try and let us know how it turns out! What’s your favorite way to enjoy homemade pasta?