Sourdough Pasta - Nourishing Sprouted Whole Wheat and Sourdough Starter

[@ryadaj2220]

I really enjoyed this video. Thank you for the instructions and for the friendly and warm explanation :) brought some joy to an otherwise isolating quarantine.

[@ButterForAll]

I'm so happy to hear it! Thanks for the nice note!

[@jintapapetc9840]

Thank you for this video. I have been running out of containers to keep my sourdough discards and have tried other discard recipes but nothing compares to your recipe! I can never have too much pasta!

[@ButterForAll]

I'm so happy to hear it! Thanks for the nice feedback!

[@artistvictoria9151]

I’ve been watching all of your videos while I’m recuperating from Covid. I’m a self taught cook and baker. I made my own sourdough starter several years ago and never looked back. I only use my own homemade sourdough baked goods for my family now. This recipe looks so amazing. I’m researching different recipes to use when I’m feeling better. I have the same Monogram oven but in stainless steel and many of the same cooking tools! Great minds! 😁Thank you for your videos and recipes. I registered on your website as well!

[@kiarrasayshi]

What with social distancing and being stuck in my apartment 24/7, I decided to finally make a sourdough starter! I can only handle so much bread though so I'm glad you've got some ideas on how else I can use it! I love how clean cut this video is. Simple, to the point, and in real time. Plus an addition of some kingly music for the meal at the end 😁I don't have sprouted flour, so I was planning on just using unbleached white flour. I DO have some whole wheat though if that would lend itself better to this recipe. Are there any changes I should make if I use one or the other?

[@ButterForAll]

Hi Kiarrasayshi! Thanks for the nice note, glad you caught that little joke at the end 😂. I never said I wasn't a dork! You can definitely use white or ww flour. It's best to make the dough the day before if you aren't using sprouted wheat. I ferment the dough on the counter for 4 hours and then stick it in the fridge overnight. The next day it is perfect for working with and has be fermented for better digestibility! Hope you love it!

[@jaycw669]

Lmao I did the same thing.... kinda nice having time for experiments

[@belieftransformation]

Yummy looking! I’ll search to see if you show how to make the sprouted wheat flour.

[@ButterForAll]

I buy the pre-sprouted flour. But really any flour will work for this pasta!

[@cinemaocd1752]

This does indeed remind me of old school public access. The kind of thing that would be replayed at 1:00 a.m. :D. I love your mixer and your kobestyle dutch oven. Both classic mid-century designs. I'm going to try this the next time I make pasta.

[@ButterForAll]

😃 I hope you love it!

[@andream.9618]

OMG! Looks so yummy!

[@bbruce995]

I hope you will create a children's cooking show, my son loves cooking but he lives off of youtube cooking channels, and I want him to learn how to cook and create nutritious foods using sourdough

[@yeowellnesscollective6433]

Thank you so much! I just did this with sprouted spelt flour but linguini style and dried for a couple days. I just cooked them and they were delicious but gummy and falling apart. I think maybe my starter was also mostly sprouted flour so it didn’t have the gluten it needed…? I’d definitely possible that I overcooked it as well. And under-floured, and perhaps could have run in through the 4 thickness a couple more times? I’m going to change my starter’s diet and see if it helps.

[@ButterForAll]

Hi Yeo! It sound like it was overcooked. But I'm so happy the flavor was good! And like you hypothesize a little more gluten will also help hold it together. Please let me know how it goes!

[@HowardJonesOfficial]

DAMN! This shit is straight LIT BRO.

[@ButterForAll]

Ha! 🔥

[@MennoniteFarmhouse]

Could I do this with Prairie Gold wheat flour or spelt flour?

[@ButterForAll]

Hi! Absolutely! You might want to let it ferment overnight in the fridge to get the best sourdough digestibility. That is the only reason I typically use sprouted wheat. I don’t want to wait!

[@MennoniteFarmhouse]

Butter For All Great! I’m going to try this... I love making fresh pasta but can’t have that much because of Blood sugars levels.... I’m noticing that I can have sour dough foods and I feel alive for the first time in years!

[@ButterForAll]

@@MennoniteFarmhouse Sourdough is the way bread was intended to be made! It's wonderful you can eat it again! Leave the dough out at room temp for about 4 hours, then place it in the fridge. The longer it ferments in the fridge the less sugar will remain. You could probably do a 48 hour ferment for a great sourdough flavor and texture with very little remaining sugar!

[@swegles]

Great vidio, can this be done with whole wheat einkorn flour??

[@ButterForAll]

Yes, absolutely! In the case of flour that is not sprouted I would personally start the pasta the day before. Let it ferment for 4 hours at room temp and then refrigerate 8-12 or overnight to break down the harder to digest proteins and anti-nutrients!

[@jewlstime]

I did mine on a rolling boil for 3min and all of the noodles were broken

[@Artzenflowers]

Ha! Julia would be proud, but you need more butter! 🤣

[@ButterForAll]

Yep, you are right, I should have finished the ragout with a huge dollop of butter!!!

[@Artzenflowers]

Butter For All yes! More butter! In truth, love this recipe, thank you!

[@ButterForAll]

@@Artzenflowers My pleasure. Thanks for taking the time to let me know! 😊