Pasta
Handmade Sourdough Pasta
Fresh egg pasta fermented with sourdough starter, rolled by hand and tossed in garlic, chilli and olive oil. A recipe by Rene from the Yapapi team.
- Prep45 min
- Cook10 min
- Makes2 servings
- LevelMedium
- Olive oil55 ml
Why the oil matters here
The sauce is little more than olive oil, garlic and pasta water, so the oil carries the whole dish. Warm it gently, so it keeps its fruity, peppery character.
A recipe by Rene, from the Yapapi team. The dough rests for a day with a spoonful of active sourdough starter, so plan ahead. The sauce is just garlic, chilli and olive oil, brought together with the starchy pasta water.
You can find Rene's original recipe on his website.
Method
-
1
Make the dough
Mix the 00 flour, semolina and salt in a bowl. Add the eggs, the olive oil and the starter and bring everything together into a rough dough. Don't add water at first. Only if it really won't come together, add a few drops at a time.
-
2
Knead
Knead on the worktop until smooth and elastic. It starts stiff and softens as the flour takes up the egg. Shape into a ball and cover tightly.
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3
Ferment
Leave in the fridge (4–5°C) for about 24 hours. It won't double, but it should look relaxed. Timing depends on your fridge and your starter.
-
4
Roll and cut
Split the dough in two and keep one half covered. Roll it thin with a rolling pin on a surface dusted with rice flour, turning as you go. Dust, fold loosely and cut into ribbons as wide as you like. Shake them out and dust again. Repeat with the other half.
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5
Cook the pasta
Boil in well-salted water until just tender. Keep 80 ml of the cooking water before you drain it.
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6
Make the sauce
Meanwhile, warm the olive oil in a wide pan over low to medium heat with the garlic and chilli. Let them infuse slowly. The garlic should stay pale and soft, never brown.
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7
Toss
Add the pasta and a splash of the cooking water and toss hard, adding more water as needed, until the oil and water turn into a glossy sauce that coats every strand.
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8
Finish
Add the lemon zest, parsley and cheese if you like. Serve straight away.
Tip
Make a double batch. Freeze the cut pasta in loose nests on a tray, then move them to a bag. Cook from frozen, without thawing, for 4–5 minutes.
Try it another way
Finish with pecorino for a sharper, saltier plate, or leave the cheese out and let the olive oil lead.
