Mix the DoughAbout 10 minutes

1. Place the flour in a mound on a clean work surface or silicone baking mat. Use the bottom of a measuring cup to make a wide, deep well in the center.
2. Add the sourdough starter and eggs to the well.
3. Whisk the eggs and starter together with a fork. Gradually draw flour in from the inside walls of the well, taking care not to break the outer wall too soon.
4. When the center becomes thick, begin working the remaining flour into the dough with your hands. It will look very dry at first; keep pressing and kneading before adding water.
5. If dry flour still will not incorporate, add water 1 Tbsp at a time, kneading well after each addition. Use only enough to bring the dough together without making it sticky.
6. Knead until all the flour is incorporated and the dough forms a smooth, very firm ball, about 10 minutes total.

Choose Your Schedule

Roll and CutAny pasta shape

1. Divide the dough into several smaller pieces. Keep the pieces you are not working with covered so they do not dry out.
2. Flatten one piece at a time and roll it thin with a rolling pin, or pass it through a pasta roller in gradually thinner settings.
3. Cut the sheets into spaghetti, linguine, ravioli, or any desired pasta shape. Dust lightly with flour as needed to prevent sticking.

Dry, Store, and CookFresh pasta cooks fast

1. Form long noodles into loose nests or lay them in a single layer to dry briefly.
2. For short-term storage, refrigerate the pasta in an airtight container. For longer storage, dry it completely in a dehydrator and follow the dehydrator manufacturer's storage guidance.
3. To serve fresh, cook in well-salted boiling water until tender and al dente. Begin checking after about 2 minutes.

Helpful Notes