Good lady! Nobody actually explains that sourdough (and yeast) break down the sugars from the flour (amylase and proteases) this is the only one person who explained it perfectly!!!
Plus, wheat contains phytase enzymes which break down phytic acid and release the bound minerals, making wheat much more nutritious and digestible. (and not tooth decay promoting like non-sourdough wheat!) Phosphorus is a crucial nutrient for bone health, and phytic acid is the primary storage mechanism in plants. The phytates can bind other benefitial minerals as well, such as zinc, iron and calcium, so it is very important to sour grains! (soaking/sprouting works well also, but sourdough is most effective)
I have actually been watching a lot videos on making sour dough starter but my concern is that I don't make a lot of sour dough bread. However when I saw one of your videos that use the sour dough starter to make pasta, I am in. I have made ravioli several times, this time, I want to add sour dough into it too. Thanks!
Anja, Just found your sourdough pasta.....I do have a pasta machine, just like yours....I put away...THANK YOU for doing this video. I now have your recipe, the machine, and WILL BE MAKING SOURDOUGH PASTA. THANK YOU AGAIN. Aria
Did you refrigerate the dough, or did you leave it at room temperature? I ground some wheat this morning, and used your recipe to mix up a batch of pasta dough. Wish me luck!
It was good! I made butter sauce with some lemon and parm and tossed the pasta in after boiling. Can't wait to make again! The dough even doubled in size after about 4 hours even though I'd used cold discard
Would it be possible to use starch for dry dusting the dough and the finished uncooked pasta? It kind of seems counterintuitive to dust them with flour if the point of fermenting it is to neutralize phytic acid.
It is only a small amount of flour that will also be diluted during the cooking process. I have not used starch myself but it might be worth a try ~ Anja
Here's the link for the apron tutorial: ua-cam.com/video/s7kUHrRluJ4/v-deo.html I used white AP flour but you can absolutely use whole-grain or a mixture of both. Hope this helps 💛 ~ Anja
For diabetics sourdough bread is supposed to be better for no spiking your blood sugar. I wonder if the same is true for sourdough pasta? Also if any vegans want to make this pasta, Just Egg works great as a substitute for the eggs in this recipe. Here is a video how: ua-cam.com/video/VakrkZmWVuc/v-deo.html
Good lady! Nobody actually explains that sourdough (and yeast) break down the sugars from the flour (amylase and proteases) this is the only one person who explained it perfectly!!!
Thank you 💛 ~ Anja
Plus, wheat contains phytase enzymes which break down phytic acid and release the bound minerals, making wheat much more nutritious and digestible. (and not tooth decay promoting like non-sourdough wheat!) Phosphorus is a crucial nutrient for bone health, and phytic acid is the primary storage mechanism in plants. The phytates can bind other benefitial minerals as well, such as zinc, iron and calcium, so it is very important to sour grains! (soaking/sprouting works well also, but sourdough is most effective)
Let me know if you have any comment and questions! I'd love to hear from you!
Thank you sooo much I love this recipe 👍🏻😍🌷
Yay! Love that you love it 💛 ~ Anja
Fantastic video and very helpful!
Aww ... I always love reading comments like your 💛 ~ Anja
Wonderful hint about using the drawer liner underneath the pasta maker! I'm going to try this recipe for tomorrow's supper. Thanks so much.
I am so glad you found this helpful! Thank you and enjoy your pasta!!
Beautiful 😍. Awesome job 👏 👍. Thank for the wonderful tutorial video
Yay! Love that you enjoyed it 💛 ~ Anja
thanks for the recipe and tutorial. i will buy the pasta maker tomorrow. ❤ i love sourdough in everything so now I will try with pasta. ❤
Have fun!
Thanks for showing me yet another way to use my starter when I don't necessarily want to make bread. You rock!
You are so welcome! It means a lot when people find my videos helpful!
Love the apron!,,
Thank you!
❤❤
Danke, Anja! I’m going to adventure into making this gluten free and I think I’ll be searching on ebay kleinenzeigen for a pasta machine! 😊😊
That's great! Hope you enjoy it :)
I have actually been watching a lot videos on making sour dough starter but my concern is that I don't make a lot of sour dough bread. However when I saw one of your videos that use the sour dough starter to make pasta, I am in. I have made ravioli several times, this time, I want to add sour dough into it too. Thanks!
This is perfect if you're only using your SD every so often: ua-cam.com/video/sU8hOsVQ22I/v-deo.html Happy sourdoughing 😊 ~ Anja
Great idea with oven rack! Definitely going to make this! Have you tried this with Einkorn flour? Thank you!❤️
Oh, good, I am glad you found this helpful 💛 ~ Anja
Anja, Just found your sourdough pasta.....I do have a pasta machine, just like yours....I put
away...THANK YOU for doing this video. I now have your recipe, the machine, and WILL BE
MAKING SOURDOUGH PASTA. THANK YOU AGAIN. Aria
You are so welcome!
Did you refrigerate the dough, or did you leave it at room temperature? I ground some wheat this morning, and used your recipe to mix up a batch of pasta dough. Wish me luck!
Hi Judy, I leave it out at room temperature but you can let it sit in the fridge, too. Happy 🍝 making ~ Anja
I'm testing this recipe with discard. Hopefully my results are edible!
thank you! Let me know how you enjoyed your sourdough pasta ~ Anja
It was good! I made butter sauce with some lemon and parm and tossed the pasta in after boiling. Can't wait to make again! The dough even doubled in size after about 4 hours even though I'd used cold discard
@@kimberleedirkson7120 that sounds delicious!! Thank you so much for sharing 🍝 ~ Anja
Thank you very much! What are the proportion of flour, eggs and sourdough? Thanks you!
I am so glad you like this! You can find the printed recipe here:www.ourgabledhome.com/how-to-make-sourdough-pasta/
Hi!! excellent recipe question.. how much time does the dough rest? because i can see it have not risen.
Ideally you want to let it sit for at least 2 hours to get the health benefits. It may not rise much, though. Hope this helps 💛 ~ Anja
Would it be possible to use starch for dry dusting the dough and the finished uncooked pasta? It kind of seems counterintuitive to dust them with flour if the point of fermenting it is to neutralize phytic acid.
It is only a small amount of flour that will also be diluted during the cooking process. I have not used starch myself but it might be worth a try ~ Anja
You mention how to make the apron can you give me a link to that also the actual recipe for this pasta did you use whole wheat flour or all purpose
Here's the link for the apron tutorial: ua-cam.com/video/s7kUHrRluJ4/v-deo.html I used white AP flour but you can absolutely use whole-grain or a mixture of both. Hope this helps 💛 ~ Anja
Good stuff l il lady
Thank you ~ Anja
The starter doesn't make it sour pasta?
I am assuming you're asking if the sourdough starter will make the pasta taste sour. The answer to that is 'no', you won't taste the sourdough!
For diabetics sourdough bread is supposed to be better for no spiking your blood sugar. I wonder if the same is true for sourdough pasta? Also if any vegans want to make this pasta, Just Egg works great as a substitute for the eggs in this recipe. Here is a video how: ua-cam.com/video/VakrkZmWVuc/v-deo.html
Yes, anything fermented with SD will cause less blood sugar spiking. Thank you for sharing the video 😊 ~ Anja