sourdough semolina pasta

I started tweaking a recipe for sourdough pasta over the summer that has quickly become my go-to favorite. Why? Less eggs and less fuss during the pressing and shaping stage. The pasta dough’s only tax is at kneading time. It is stiff due to less hydration and the high ratio of semolina flour. But muscle and patience turn the dough into gloriously smooth sheets that don’t need incessant flouring to prevent sticking.

I’ll be experimenting with inclusions and shapes to see if this dough is as flexible in application as it is tasty!