Name: Homemade Sourdough Pasta Recipe {Easy Egg Noodles}
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 30 min
Ingredients: 3 cups freshly milled durum flour (all-purpose flour works fine too); 1 teaspoon salt; 1/2 cup sourdough starter; 1 tablespoon olive oil; 2 eggs

Jump to Recipe

Take your fresh pasta-making skills to the next level with homemade sourdough egg noodles!

If you’re craving something homemade and comforting, this sourdough pasta is exactly what you need.

With just a few simple ingredients like fresh durum flour, eggs, and sourdough starter, you’ll have soft, chewy noodles with a little tang, the kind of comfort food that warms you from the inside out.

Whether you’re a pasta lover through and through or just looking for a fun weekend kitchen project, this recipe’s a winner. Let’s roll up our sleeves and make some homemade noodles!

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Why You’ll Love This Recipe

Tangy flavor: The sourdough starter gives the pasta a nice, tangy kick that regular pasta just can’t match.
Easy to adapt: The dough is super forgiving, so if it’s too dry or too wet, you can easily adjust the moisture to get the perfect consistency.
Texture perfection: After kneading and resting, the dough gets nice and smooth, giving you fresh sourdough pasta that’s tender and chewy.

Spend the day with me in my homestead kitchen milling durum wheat for homemade sourdough noodles!

What You’ll Need

INGREDIENTS

3 cups freshly milled durum flour (all-purpose flour works fine too)
1 teaspoon salt
1/2 cup sourdough starter
1 tablespoon olive oil
2 eggs

TOOLS

Pasta Machine: The Imperia Pasta Maker Machine is an Italian-made pasta maker that comes highly recommended.
Drying Rack: The Cambom Foldable Pasta Drying Rack is inexpensive and works well

Step-By-Step Instructions

Make homemade pasta dough

Add 3 cups of flour to a large bowl or work without a bowl on a clean work surface
Use the bottom of a measuring cup or the back of a spoon to make a well in the flour.
Add the whole eggs, sourdough starter, salt, and olive oil into the well.
whisk the egg mixture together with a fork or your fingers and then work into the flour.
The dough will be shaggy when you first start mixing – keep mixing until it comes together into a ball. If it’s too dry, add a teaspoon of water. If too wet, add a tablespoon of flour. Pasta dough is very adaptable – just add what you need until you get the right consistency. The dough should be easy to knead and not sticky.
Once the dough has reached the right consistency, knead for about 5 minutes until smooth.
Shape the dough into a ball and wrap it with plastic wrap. Then let the dough rest at room temp for about 30 minutes. I’ve forgotten about my dough and let it rest for much longer – it was just fine as long as its wrapped and not exposed to air.

Roll out the dough with a pasta machine

Unwrap the dough and cut it in half. Re-wrap one piece of dough until you’re ready to roll it out. Pasta dough begins to dry out quickly and then is very difficult to roll out. Keeping it wrapped is important to prevent it from drying.
Use a rolling pin or the heel of your hand to flatten the half of the dough you’ll be rolling out. It needs to be thin enough to fit through the pasta machine’s widest setting.
Set the pasta machine to 0 and pass the dough through 2-3 times. The dough will begin to stretch out into a long sheet with each pass through the roller.
After 2-3 passes through on a 0, lay the sheet of dough on the counter and fold it in on itself lengthwise, and then widthwise to make a thin strip of dough.
Use a rolling pin to flatten the strip so it fits through the machine & then roll it through the machine on 0 one time.
Adjust the machine to the 1 setting and pass the dough through 2 times.
After the last pass on 1, fold the dough in half lengthwise.
Roll the folded dough through the machine on 1, one more time.
Adjust the machine to a 2 and then roll the sheet of dough through 2-3 times. Repeat this process until you reach your desired thickness, 6 is standard.

Cut the pasta

Lay the sheet of pasta dough (it will be quite long) out flat on your work surface and dust with a little flour, using your hand to make sure the entire sheet is coated in flour.
Use a knife or bench scraper to divide the pasta sheet into 3 equal sections.
Run each floured sheet through the cutting attachment & then prepare immediately al dente, hang to dry on a drying rack, or twist the cut pasta into nests to dry.

FAQ

Can I use all-purpose flour, or does it have to be bread flour?

Durum flour is the traditional choice for pasta. It comes from hard wheat, giving pasta a firm texture and helping it hold its shape while cooking. It also adds a nutty flavor. If you don’t have durum flour, all-purpose flour works great for sourdough pasta. It’s easy to work with and makes soft, tender noodles.
Bread flour is another option if you prefer a chewier texture. Its higher protein creates firmer noodles. Whole wheat flour adds flavor but can make the dough drier, so you may need extra water or olive oil. Semolina flour makes sturdier noodles with a golden color, but it’s trickier to roll out. Most home cooks stick with all-purpose flour because it’s simple and reliable.

2. Do I need a pasta machine?

You don’t need a pasta machine, but it does make things quicker and more consistent. A rolling pin works just as well. Roll the dough as thin as possible, about 1/8 inch, and cut it into strips with a sharp knife, pizza cutter, or pastry wheel. A ruler or measuring tape helps keep your cuts even.
A pasta machine makes thinner, more uniform noodles. Start with the thickest setting and gradually roll the dough thinner. Folding it a couple of times at the start strengthens the dough. Once it’s thin enough, either use the machine to cut it or slice it by hand for a rustic touch. Both methods work, so it’s all about your style.

3. Can I make this recipe without eggs?

You can skip the eggs, but the dough might be a bit drier and tear easier. Replace each egg with 1/4 cup of water or plant-based milk. Add the liquid slowly so it doesn’t get too sticky. A tablespoon or two of olive oil helps smooth things out.
You can also use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it thicken. The dough might be harder to roll out and may need to be a little thicker to avoid tearing. It won’t have the same texture as egg pasta, but it works in soups or heartier dishes.

4. What are some substitutions and variations I can try with this sourdough pasta recipe?

For an egg-free version, swap each egg with 1/4 cup of water or plant-based milk. A little olive oil (1–2 tablespoons) will make the dough easier to handle. For flax eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.
Want some flavor? Try adding fresh herbs like basil or parsley, or go for garlic powder, onion powder, or cracked pepper. For a pop of color, mix in tomato paste or spinach puree. Just reduce the liquid a bit to keep the dough from getting too sticky.

Tips

1.Use a stand Mixer or food processor

For the best results when making sourdough pasta dough, a stand mixer with a dough hook or a food processor really makes a difference. These tools help you get a smooth ball of dough quickly, so you don’t have to mix by hand. It’s especially useful when working with sourdough discard, which can take a little extra care to get the texture just right.

2.Use a pasta maker or rolling pin for thin sheets

The thinner you roll your dough, the better your pasta shapes will turn out. A pasta maker makes it super easy, but you can totally get by with a heavy rolling pin and a floured surface. If you’re using a pasta maker, start on the thickest setting and work your way down to thinner sheets. For lasagna noodles or fresh sourdough pasta, the thinner the dough, the faster and more evenly it’ll cook in boiling water.

3. Cook fresh pasta quickly

Once you’ve shaped your pasta, cook it in a large pot of boiling water. Fresh pasta cooks faster than store-bought pasta, usually in about 8-10 minutes depending on the thickness. Be sure to save some pasta water before draining. It contains loads of starch and helps your favorite sauce cling to the noodles for a perfect finish.

Storage

Once the pasta is completely dry, store it in an airtight container, like a Ziploc bag, in a cool, dry, dark place for up to a couple of months. Hanging pasta dries quickly, usually in a day or two, while pasta twisted into nests will take a few days longer. The pasta is fully dry when it breaks easily.