• You can make this pasta dough by hand or in a stand mixer or Thermomix.

Making Pasta by Hand

• On a clean counter top, pour out 250g of flour, making a well in the centre.
• Crack the eggs into the centre of flour and then pour the sourdough starter on top of the eggs.
• Using a fork, gently beat the eggs and the sourdough starter together, gradually bringing in some of the flour.
• Once the flour, eggs and sourdough starter are roughly combined into a shaggy dough, knead the pasta by hand until it forms a smooth dough. If the dough is sticky, add a little more flour until you achieve the right consistency.
• Set the dough aside for 30 minutes (or overnight if you want it to be slow fermented pasta).

Making Pasta in a Stand Mixer or Thermomix

• Add the flour, eggs and sourdough starter to the bowl.

  For Thermomix, use the knead function for 3 minutes until the dough is clumping together.

  For a stand mixer, use the dough hook and knead the dough on low speed (not more than 2) until the dough forms a smooth ball.
• Turn the dough out on to the counter and gently knead it into a ball.
• Set the dough aside for 30 minutes (or overnight if you want it to be slow fermented pasta).

Rolling & Cutting Sourdough Pasta

• Once the dough has rested for 30 minutes - or overnight - it's time to roll, cut and hang the pasta. If you've had the pasta dough in the fridge, let it come to room temperature as it will be easier to roll.
• You can use a rolling pin or a pasta machine (you'll find detailed instructions for both in the post above).
• Use plenty of flour on the surface of the dough to stop the dough sticking to either the rolling pin or pasta machine.
• Once the dough is cut to the desired shape/length, hang the pasta on a pasta hanger for at least 30 minutes to dry.