Homemade Sourdough Linguine Pasta
Homemade Sourdough Linguine Pasta
2
Handmade sourdough noodles, tender with a slight chew. Can be rolled and cut with a manual pasta machine, electric, or by hand.
Recommended to serve linguine with Holistically Bri's Algio e Olio.
Ingredients
- sourdough discard, 50 g
- all-purpose flour, 200 g
- water, 100 g (as needed)
- salt, ½ tsp
- semolina or all-purpose flour, for kneading and dusting
Directions
In a bowl, mix starter, all-purpose flour, and salt.
Add water gradually until a firm, slightly tacky dough forms.
Knead dough 5–10 min until smooth and elastic. Dust with semolina as needed.
Cover dough and rest 30 min.
Divide dough into 2–4 pieces. Flatten pieces slightly.
Roll each piece through a manual pasta machine up to setting 6, or using an electric machine to 1–2 mm thickness.
If rolling by hand, use a pin to roll dough as thin as possible, aiming for dough thin enough to see your fingertips through it. Dust with semolina as needed.Cut rolled dough into linguine noodles about 3–4 mm wide using the machine, electric attachment, or by hand with a knife or pizza cutter.
Toss noodles lightly with semolina or flour to prevent sticking.
Cook in boiling salted water 2–4 min until al dente and linguine are floating on top. Drain and serve immediately, or dry for later use up to 12-24 hours.