This month's Sourdough Surprises marks the celebration of a full year of sourdough fun.
To do so, Jenni and I thought it would be fun to go back to how it all started - with the two of us trying out a pasta recipe "together" - or, as together as two people several states apart can manage.
We had so much fun sharing our sourdough experiences, that we wanted to spread the love. And thus Sourdough Surprises was born!
What better way to celebrate than to share our first joint sourdough endeavor with the rest of the group?
Homemade pasta is always delicious. And the sourdough version is not exception.
Easy to prepare and yummy to boot?
I'd say that's one great celebration.
Thank you so much to everyone who has joined in our sourdough adventure - I can't wait to see where this next year takes us!
(from Mummy, I Can Cook!)
80 grams (about 1/4 cup) sourdough starter
60 grams flour (about 1/2 cup) (I used all purpose, you can use any combination of flours you want)
1 large egg yolk (though I did wind up needing to add in some of the white, too, so you might want to be prepared to do so...)
Mix together the starter and egg yolk.
Sift the flour, then make a well in the middle. Pour the starter/yolk mixture into the well and slowly mix it together.
Knead into a ball. Continue kneading the dough until it feels smooth and springy. I needed to add in some of my egg white here to make my dough soft enough. It could be because I was measuring by volume rather than by weight.
Once you have a smooth, springy ball of dough, allow it to rest, covered, overnight.
On a well floured surface, roll your dough as thinly as you can (and is still workable) and cut the pasta to the desired shape.
Leave to dry for half an hour before boiling.
You can sprinkle the fresh pasta with flour and freeze it in a tightly sealed container or bag if you do not plan on cooking it right away.
2 weeks ago