Sourdough Pasta Tossed with Garlic Butter
Introduction
Imagine the perfect fusion of two beloved staples: sourdough and pasta. This recipe for sourdough pasta tossed with garlic butter is a game-changer. The tangy notes of sourdough combine with the rich, aromatic flavors of garlic butter, creating a pasta dish that’s both comforting and unique. Whether you’re a seasoned chef or a home cook looking to try something new, this recipe is sure to impress.
Ingredients
For the Pasta:
- 2 cups sourdough starter (fed and active)
- 2 cups all-purpose flour (plus extra for dusting)
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Garlic Butter Sauce:
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Prepare the Pasta Dough:
- In a large mixing bowl, combine the sourdough starter and flour. Stir until the mixture starts to come together.
- Make a well in the center and add the eggs, salt, and olive oil. Mix until a rough dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a teaspoon of water at a time.
- Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This allows the dough to relax and makes rolling easier.
- Roll and Cut the Pasta:
- After resting, divide the dough into two portions. On a floured surface, roll out one portion of the dough as thinly as possible. You can use a rolling pin or a pasta machine for this step.
- Once rolled out, cut the dough into your desired pasta shape (fettuccine, pappardelle, or even tagliatelle work well). You can use a knife or a pasta cutter for even strips.
- Repeat with the second portion of dough. Dust the cut pasta with a little flour to prevent it from sticking together.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes, depending on the thickness of your pasta. Fresh pasta cooks much faster than dried, so keep an eye on it.
- Taste a piece to check for doneness. It should be tender but still have a slight bite (al dente). Drain the pasta, reserving a small cup of pasta water.
- Prepare the Garlic Butter Sauce:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- If using, add the red pepper flakes for a bit of heat.
- Toss in the cooked pasta and a little reserved pasta water (a tablespoon at a time) to help the sauce coat the pasta evenly. Continue to toss until the pasta is well-coated and the sauce is evenly distributed.
- Finish and Serve:
- Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.
- Serve immediately, topped with grated Parmesan cheese if desired.
Conclusion
This sourdough pasta tossed with garlic butter is a delightful twist on traditional pasta dishes. The sourdough starter adds a subtle tang and depth of flavor that complements the richness of the garlic butter. This dish is perfect for a quick weeknight dinner or as a special treat when you want to impress your guests. Enjoy the unique flavor combination and the comfort of homemade pasta with every bite.
