Homemade Sourdough Strozzapreti Pasta
INGREDIENTS
2 cup sourdough starter or discard
6 cups Organic AP flour you can use white, whole wheat, or ancient grain flour or play with the ratios
4 whole eggs
1/2 tsp salt
Water in small amounts as necessary if too dry
* This makes about 2lbs of pasta so you can use some and freeze the rest. If you’d like to just make 1 batch, cut measurements in half.
INSTRUCTIONS
It’s best to make the dough 8 hours ahead of time but any amount of time is good to let this pasta ferment. Mix all the ingredients in a non-reactive bowl. If the dough is too dry, add a bit of water until it comes together. If it is too sticky, add more flour. Alternatively, you can add the flour to a board or on the clean counter top and make a well in the middle. Add the eggs and sourdough discard to the well, and gradually add in the flour from the sides into the well until the dough is formed.
Cover the bowl and let sit for as long as 8 hours (but can use sooner).
Cut the dough into 4-5 equal pieces.
Rolling pin method: dusting with flour, roll each piece very thinly. With a knife cut in long strips of desired width. To achieve the strozzapreti shape, twist the strips between your hands. Dusting with more flour, put shapes into loose piles. You can also use a pasta machine to make any shape you desire.
Use immediately by boiling in salted water for about 3 minutes.
If you want to save it for later, keep in refrigerator for 2-3 days or freeze and use within 2-3 months. Pasta can also be thoroughly dried and stored in an airtight container for up to 2 months.
Recipe adapted from https://ourgabledhome.com/how-to-make-sourdough-pasta/
I just love what Anja from Our Gabled Home says about Why Sourdough?
“Every grain, nut, and seeds contains enzyme inhibitors phytates to keep them from going bad. They bind with minerals such as calcium, iron, and zinc among other in the intestinal tract, blocking their absorption. Soaking and sprouting neutralizes those phytates and enzyme inhibitors. The sourdough fermentation is one such method to “predigest” grains making their nutrients more bio-available. Many people who don’t do well with regular wheat products report being able to tolerate grains that have undergone sourdough fermentation.
https://ourgabledhome.com/how-to-make-sourdough-pasta/
What’s more is that long fermentations increase the levels of B-vitamins in the product. Aside from all health benefits, we just love the deeper taste of sourdough, even though I have to admit that you can’t really taste it in sourdough pasta!”
🍊Pistachio Orange Arugula Basil Pesto🍊
🌱2 large handfuls of Tower Garden arugula and basil
🧄2 cloves of garlic
💚1/4-1/2 cup pistachios ( I used cashews this time, but any nut or seed will do!)
2 Tbs Nutritional Yeast
1-4-1/2 cup organic extra virgin olive oil
🍊Juice and some zest of 1 orange (I used pink Cara Cara)
Pink salt, fresh cracked black pepper and chili flakes to taste. Add all ingredients except the oil in a blender or food processor. Start with 1/4 cup of oil and blend to the consistency and amount you desire.
Please let me know if you try this recipe and if you know about why this pasta shape is called Strozzapreti or “Priest Stranglers” 😳 in Italian!
Buon Appetito!
~Fresh Foodie Mama~ Sara Stewart
Fresh Foodie Mama 