Sourdough Pasta

Ingredients

• 270 g spelt whole‑grain flour
• 1 tsp salt
• 2 Eggs
• 250 g sourdough (e.g., rye, wheat or spelt)

Instructions

1. 1.

   Combine the flour and salt in a bowl. Create a well in the center, crack in the eggs, add the sourdough, and mix by hand from the inside out until everything is well incorporated, then knead together. Knead for about 5–7 minutes until a firm, non‑crumbly, homogeneous dough forms.

2. 2.

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3. 3.

   Cut the dough into thick slices so it can be processed with a pasta machine. Process the dough as desired, e.g., into tagliatelle.

4. 4.

   Alternatively, roll the dough evenly thin with a rolling pin. Lightly dust the sheet with flour and loosely roll it up. Cut from the roll slices about 0.5–1 cm thick.

5. 5.

   Dust the tagliatelle generously with flour and coil into nests.

6. 6.

   Cook the pasta in boiling salted water for 3–4 minutes. Drain, let it rest briefly, and serve as desired, e.g., with green pesto or tomato sauce.