Fermented Pasta Recipes and Techniques

As I discovered that I could eat bread without that uncomfortable feeling I reasoned that the same might apply to pasta.  I was right, but you have to get a balance between breakdown and structure or you cannot roll it out. Fermenting the dough was a bit of a revelation, really—the first time  I could sit down to a plate of pasta with pesto and truly savour it without any worry was life changing, and I found that using up my discard fitted in perfectly into the rhythm of baking.

I recommend using your sourdough starter discard for this pasta, so long as it’s not too acidic. If it’s been refreshed in the last week, it has this lovely, gentle tang that really enhances the flavour. I find durum wheat flour to be just right. Its flavour, texture, and natural connection to pasta-making in Italy make it ideal.

If you struggle to digest bread find pasta to be much more manageable. It points to something that might well be beyond the wheat itself, reminding us that digestion isn’t just about the ingredients—it’s influenced by so many factors, including how we’re feeling at the time. So play with it, experiment, and enjoy the process.