Sourdough Tagliatelle
This homemade sourdough tagliatelle is rich, silky, and full of rustic flavor. Made with fresh eggs and sourdough discard, the dough develops a delicate chew and subtle tang that elevates any pasta dish. Rolling and cutting the pasta by hand creates tender ribbons that cook quickly and beautifully absorb sauces. Whether tossed with butter and parmesan or paired with a hearty ragù, this tagliatelle delivers comforting, restaurant-quality pasta straight from your kitchen.
Fun Facts:
Tagliatelle means “little cuts” in Italian, referring to the long ribbons traditionally cut by hand.
Egg-rich pasta is typical of Northern Italy, especially Emilia-Romagna, where tagliatelle is a staple.
Sourdough discard adds natural fermentation, giving the pasta a subtle tang and improving texture without tasting sour.
Fresh pasta cooks in minutes, making it faster than most dried pasta dishes.
Tagliatelle is wider than fettuccine, which helps it hold creamy and meat-based sauces better.
Homemade pasta dough changes with humidity, so traditional Italian cooks adjust flour by feel, not strict measurements.
Why We Love This Recipe:
Rich, homemade flavor – Fresh eggs and sourdough discard create a deep, savory taste you just can’t get from store-bought pasta. Perfect texture – The dough rolls beautifully and cooks into tender, silky ribbons with just the right bite. Great use for sourdough discard – It’s a delicious way to reduce waste while adding extra flavor and digestibility. Versatile and comforting – This tagliatelle pairs well with everything from simple butter and cheese to hearty sauces. Simple, real ingredients – Just flour, eggs, salt, and sourdough—no preservatives, no fillers. Feels special but approachable – It’s impressive enough for guests, yet easy enough to make at home.
How to make Sourdough Tagliatelle:
Step 1: Make the dough. On a clean work surface, mound the flour and make a wide well in the center. Add the eggs, sourdough discard, and salt into the well. Using a fork, gently beat the eggs and sourdough, slowly incorporating flour from the edges. You can also use an Electric Stand Mixer.
Step 2: Once a shaggy dough forms, use your hands to knead for about 8–10 minutes, until smooth, elastic, and slightly tacky. If the dough feels too dry, add a few drops of water. If too sticky, dust lightly with flour. (This dough needs to be on a harder side, not to sticky).
Step 3: Shape into a ball, wrap tightly, and let rest at room temperature for 30–60 minutes. For more sourdough flavor and better digestibility, you can refrigerate the dough overnight (8–12 hours or even up to 24 hours).
Step 4: Divide dough into approximately 15 pieces. Covering them nice with flour so they don't stick to each other or to the surface. Keep unused pieces covered.
Step 5: Roll each piece very thin using a rolling pin or pasta machine (to about 1–2 mm thick). Lightly flour the sheets.
Step 6: Fold sheets loosely, and cut into ¼-inch (6–7 mm) wide strips (or use a Tagliatelle machine) Toss gently with flour and form nests.
Step 7: Bring a large pot of well-salted water to a boil. Add the tagliatelle and gently stir. Cook for 4-5 minutes, until tender but al dente. Drain and rinse briefly with hot water to get rid of excess flour, then serve immediately with your favorite sauce.
Serving Ideas:
Toss with butter, garlic, and parmesan
Serve with creamy mushroom sauce
Pair with a slow-simmered tomato or ragù sauce
Tip:
After cooking, the noodles may be frozen for later use. Allow them to cool completely, then portion as desired and store in airtight containers or freezer-safe bags. Properly stored, the cooked noodles maintain their quality and texture in the freezer and can be reheated directly in hot water from frozen when needed.
This versatile dough can be used to make a variety of fresh pasta shapes. In addition to tagliatelle, it works beautifully for fettuccine, pappardelle, linguine, lasagna sheets, and even stuffed pastas such as ravioli or tortellini. Simply adjust the thickness and width of the cut to create the desired noodle style.
SOURDOUGH TAGLIATELLE
Homemade
Prep Time: 30 minutes
Rest Time: 30–60 minutes
Cook Time: 5 minutes
Total Time: About 1 hour 5 minutes (with a 30-minute rest). Up to 1 hour 35 minutes (with a 60-minute rest)
Ingredients:
3 ½ cups all-purpose flour (plus extra for dusting)
5 large eggs
½ cup sourdough discard (unfed or active both work)
1 teaspoon salt
Instructions:
On a clean work surface, mound the flour and make a wide well in the center. Add the eggs, sourdough discard, and salt into the well. Using a fork, gently beat the eggs and sourdough, slowly incorporating flour from the edges. You can also use an Electric Stand Mixer.
Once a shaggy dough forms, use your hands to knead for about 8–10 minutes, until smooth, elastic, and slightly tacky. If the dough feels too dry, add a few drops of water. If too sticky, dust lightly with flour. (This dough needs to be on a harder side, not to sticky)
Shape into a ball, wrap tightly, and let rest at room temperature for 30–60 minutes. For more sourdough flavor and better digestibility, you can refrigerate the dough overnight (8–12 hours or even up to 24 hours).
Divide dough into approximately 15 pieces. Keep unused pieces covered. Use extra flour to avoid stickiness.
Roll each piece very thin using a rolling pin or pasta machine (to about 1–2 mm thick). Lightly flour the sheets.
Fold sheets loosely, and cut into ¼-inch (6–7 mm) wide strips (or use a Tagliatelle machine) Toss gently with flour and form nests.
Bring a large pot of well-salted water to a boil. Add the tagliatelle and gently stir. Cook for 4-5 minutes, until tender but al dente. Drain and rinse briefly with hot water to get rid of excess flour, then serve immediately with your favorite sauce.
