Once we started making sourdough pasta, we didn’t go back. Rather than being a simple vehicle for sauce, toppings and fillings, sourdough pasta is delicious in its own right. It’s also a bit lighter on my stomach than other pasta, the fermentation helping it. The great thing about this pasta is how flexible it is. You can use sourdough discard (unfed sourdough starter) or fresh, active starter. You can ferment the dough or use it immediately. It really is one of those “all win” recipes. 

Don’t forget our Real Bread Week offers with 20% off our sourdough in person events with the code REALBREAD and 50% off our sourdough online courses.