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a bowl of sourdough pasta with red sauce, and a fork picking up a bite of pasta

Homemade Sourdough Pasta with Spicy Sauce

Nothing says rustic comfort food more than bowl of homemade sourdough pasta. It's got a slight tang and a hearty bite that you'll love with spicy sauce.
Course Main Course
Cuisine Italian
Keyword sourdough pasta
Prep Time 1 hour
Cook Time 3 minutes
Resting Time 1 hour
Total Time 2 hours 3 minutes
Servings 6 servings
Calories 285kcal
Author Snacking in Sneakers


For the pasta:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup sourdough starter discard
  • 2 large eggs
  • 1/2 tbsp olive oil
  • ½ tsp salt

For the sauce:

  • 1 to 2 jars of Otamot Spicy Sauce (or Otamot Essential Sauce for a non-spicy meal)


  • In a small mixing bowl, combine the whole wheat flour and the all-purpose flour.
  • Place the sourdough starter discard, eggs, olive oil, salt, and 1 cup of your flour blend in a stand mixer with the dough hook attachment. Turn on and let ingredients combine. Slowly add more flour a quarter cup at a time, until the dough forms into an elastic but firm ball. You may not use all your flour – that’s normal. The dough should not be sticky, but should also not be dry and falling apart.
  • Let the mixer continue to “knead” the dough for a minute or two by keeping it on a slow speed. Then, wrap the dough with plastic wrap and let sit at room temperature for an hour.
  • Lightly flour your work surface (using any extra flour from your blend, or pulling some from a bag of flour). Roll the dough into a log and cut into 6 pieces. Flatten each of those pieces by hand into a rectangle shape.
  • Use the widest setting on your pasta maker attachment (or stand-alone pasta maker) to roll the dough into thin sheets. Fold and roll through again, then lightly flour and continue to move through the settings one-by-one until you get to the correct thickness (on my KitchenAid pasta roller, I stop at a 4 or 5 to make fettucine or spaghetti).
  • Use the pasta cutter attachment on your stand mixer to cut into fettucine or spaghetti, or cut by hand into the noodle shape of your choice.
  • Lay the noodles on floured baking sheets or hand them on a cutting rack to dry for 15 to 20 minutes.
  • Meanwhile, bring a pot of water to boil. When ready, add the noodles to the water and boil for 2-3 minutes. Drain, toss with sauce, and enjoy!


  • This recipe makes approximately 6 cups of fettucine pasta (give or take). One serving is about 1 cup cooked.
  • I used about 1 2/3 of my flour mixture when I made this, and that’s what the nutrition facts below are based on. If you use more or less, note that it will slightly change the nutrition facts.
Nutrition analysis (approximate per serving, pasta only without sauce): 175 calories, 3.5 g fat, 1 g saturated fat, 220 mg sodium, 29.5 g carbohydrate, 2.5 g fiber, 6.5 g protein, Calcium: 2%, Iron: 10%, Vitamin D: 4%, Potassium: 3%
Nutrition analysis (approximate per serving, WITH 1/2 cup sauce): 285 calories, 8.5 g fat, 1.5 g saturated fat, 670 mg sodium, 44.5 g carbohydrate, 8.5 g fiber, 9.5 g protein, Calcium: 6%, Iron: 10%, Vitamin D: 4%, Potassium: 18%


Calories: 285kcal