The One Tip To Follow When Making Sourdough Pasta

There are plenty of hacks out there for any type of cook. While there is no shortage of ideas for folks that may not be comfortable in the kitchen, finding that next challenge can be difficult after you've mastered the basics.

Maybe you've mastered the croissant, and you're a baguette machine already. Where is there to go from there? Well, one possible outlet is to learn how to make handmade pasta. Mondo Mulia claims that making fresh pasta at home can be a great activity if you're spending lots of time at home. It also gives you control over what ingredients are going into your food and can be a fun skill to master. On top of all of that, it tastes pretty great too.

Firenze points out that fresh pasta has a lighter, springy texture to it that dry pasta simply can't match. It also tends to have a stronger flavor and will pick up some of the flavors of your favorite sauce as well. This sets it apart from dry pasta and makes the effort of fine-tuning and rolling out your own dough well worth it.

MasterClass adds that a simple way to upgrade fresh pasta is to make it using a sourdough starter.

Sourdough pasta adds more complexity by incorporating the fermented flavors of a sourdough starter.

Bread & Basil says that a sourdough starter is essentially a colony of microorganisms that can improve the flavor and texture of many foods. Sourdough is full of naturally occurring good bacteria and yeast cells that turn flour and water into something magical through fermentation. It's the secret to the delicious flavors, and crisp crusts of sourdough bread, and it can add a lot of dimension to pasta as well.

As MasterClass points out, making sourdough pasta can also be a great way to make use of sourdough discard. Bread & Basil explains that because sourdough is a living colony, it requires regular feedings. As you add more flour and water to your starter, it continues to grow and become bigger. It is necessary to discard some of your sourdough starter with every feeding because of this. Put that discard to better use by adding it to some fresh, flavorful pasta.

The most important to remember is that you should only use sourdough discard. MasterClass says that fresh sourdough will be too active and might puff up the pasta too much, but the discard will be easier to manage, and won't turn your noodles into puffed-up pasta worms. 

One of the best things about sourdough pasta is that it adds a depth of flavor that's hard to create otherwise. As Love & Olive Oil points out, pasta is usually used like a blank slate. It has its own light flavor, but for the most part, you're relying on sauces or fillings to really pack a punch. By adding sourdough though, you're adding a complex, tangy flavor to the base of the dish that can complement or contrast other elements in interesting ways.

That flavor can be customized as well. According to Mamma Mangia, because sourdough is fermenting, the longer that it sits, the more 'sour' it will taste. If you have a delicate palette, and just want a little more flavor then cook your pasta up right away. If you're looking for something truly different and complex though, let your dough rest for a few hours, and see how the flavor develops.

Using sourdough pasta doesn't require much additional know-how either. King Arthur Baking Company adds that it is also just as versatile as any other fresh pasta. Sourdough pasta can easily be molded or cut into your favorite pasta shape, just as easily as traditional egg pasta.

If you're looking for a new challenge in the kitchen, sourdough can be a great step forward. It can also include baking and fresh pasta in one single swipe.