Sourdough Pasta

[@the_bread_code]

Secret Scene 🥶. If you like the video please consider adding a comment. This helps with the KZbin algorithm 🤩. Sank you.

[@GroundedRoots]

Sourdough hot sauce?!?! That's super freaking cool. I make a lot of hot sauce on my channel, but I've never heard of that. I'll have to check it out

[@TwiztedMatt1007]

I have actually been looking for a drink made with Sourdough Starter! I'm dying for this video!

[@SpaceLoreB]

I've been making sourdough discard pasta the same day you posted this and I couldn't believe it! Anyway, if you manage to have some leftover, cooked pasta, just dunk it in an oiled pan and fry it like an egg until it has a nice crunchy crust.

[@aidanmurray8283]

Definitely interested in the sourdough hot sauce. Keep up the great experiments and flow charts

[@chriswhincop7944]

What a great idea. Fantastic tips, as always! I'll def be doing this soon. 😀 As for sauces, the first ones I try will probably be cacio e pepe (cheese and pepper, made into an emulsion with some of the pasta water), alio olio e pepperoncini (garlic, oil and chilli) or al burro (butter, maybe with fresh sage and/or parmesan or pecorino). Yum.

[@SonakshiKhanna24]

That looks delicious!! I am new to sourdough baking and, from the bottom of my heart, sincerely, I want to thank you for the effort and knowledge you put out here. I have been watching a lot of your videos and everything is gold.

[@nodignoworries7060]

Cannot wait to try this out. Currently tried my first round of making your sandwich loaf after making your sourdough bread recipe for this past year. Love all that you do.

[@the_bread_code]

Thank you for the nice words. You made my day!

[@wholeNwon]

Since pasta is not a leavened product, I would never have thought of this. Time to try it, perhaps with a spicy sesame and garlic sauce.

[@MichaelRei99]

Wow! You have just blown my mind!!!! I’ve been dreaming of making sourdough pasta for a while and you have delivered this recipe to me!!! This pasta could be served with so many sauces your imagination is the limit. They way you served it looked devine! You are my number one sourdough guy and I love where you are taking your channel!! I love hot sauce so I am eager to see what you have up your sleeve!! Gluten Tag and Happy New Year!!

[@peterwhitaker4231]

Great recipe, always wondered how to make pasta. Looks very tasty with the blue cheese and mace. Muskatnuss is what is translated as nutmeg. The Muskatblüte is the part of the plant that surrounds the nutmeg nuts and is translated as mace. A largely rarely used and underrated spice. Yummy

[@everydaylowoxalate]

I've been waiting for this and can't wait to try it, thank you!

[@the_bread_code]

Hope you like it!

[@DamselflySnaps]

Great video! Can’t wait to try. Two qsts though: 1. Can I use 00 flour instead of bread flour? 2. Is it safe to leave the pasta to cold ferment for so long since it has raw eggs in it?

[@patrickchamberlain3980]

Looks amazing. I must try this. The only thing I would do differently is finishing the sauce first, then picking cooked pasta out of the water with tongs and dropping it straight into the sauce and mixing it all together. That way a bit of water comes with it and makes a nice creamy sauce.

[@lanceklein2746]

My mouth is literally watering looking at the plating toward the end. OMG

[@anishabeysiriwardena7611]

Awesome! Will be trying this out

[@home8046]

Schone... adsolutly beautiful...muy bueno. That gorganzola sauce looked fan-freaking-tastic...and thank you for all your sourdough bread experimentation videos, especially the scoring/cutting angle video. Your videos have helped me to improve my bread 20 percent.

[@Loyannelima]

Tks for sharing. I was looking for a fermented pasta recipe in order to help digestion, since original recipes don't ferment the dough so it goes as it gets to digestive tract turning everything more difficult for our guts

[@dirkbazuin4913]

Fantastic idear. I made one already and have a other batch made with semola rimacinata and water in fridge for next week. I go and make malloreddus with it.

[@hurrdurrburr]

Saw the flow Charts in the Preview. Your such a nerd. I love it. Keep making your cool content.

[@katiehill8357]

This video is how I found you on KZbin today! I have never made sourdough pasta before and have ben wanting to try it for a long time but wanted to do fully fermented... so thank you so much for this! I cannot wait to try it!😍💕 This would be amazing with a cream based sauce or pesto... anything garlic goes well with sourdough... shrimp... truffle... yummm

[@vdichev]

Nice! I've been waiting for the sourbucha video for a while to see how it compares to kvass/boza and other grain-fermented beverages.

[@ivgardi]

Fantastic! I think, it would go very well with lots of fresh salad.

[@jiayilim4086]

Can't wait to make this pasta. I looks tastier than the normal pasta

[@dominodarwin]

Oh my this looks SO GOOD ! I cannot wait to try it! Thank you for all the time and effort you give to your videos- I really do enjoy each one 😊

[@bibirahaman9663]

Wow! Your sourdough pasta looks delicious. I will definitely try your recipe soon. Thank you very much for sharing it.

[@mandycakesj4224]

The pasta looks delicious! I would love to see both the drink and the hot sauce! Whichever one you choose to do first! I learned how to make the best sourdough bread from your videos and I will try these new recipes too!

[@sgsmith5190]

I love sourdough.any thing

[@ift1991]

It's perfect! Congratulations! 😀

[@benjaminrei4675]

Ze shizzle! 😆! Such a great idea, will give it a try!

[@diGritz1]

I have made sour dough pasta, my mom's influence. The biggest difference is I use my discards, (around 50% discards to 50% flour), as well as the starter. I'm guessing it's closer to the aged dough in taste. Though I have tried it with several dishes I mostly use it with sea food. Shrimp, tuna, (tuna casseroles), and salmon are all good. My fav would have to be clams in a white sauce. I usually pair it with an appetizer of french onion soup served in a very tight crumbed large sour dough roll. 150 to 200 grams of flour makes a nice size.

[@lisarazzilier-lavoie5750]

Thank you shared my your discard ratios. Linguine and Clams is my favorite too.

[@dhanashrikulkarni2733]

Hi Hendrick, Can you try out some indian breads They mostly do not require any fermentation.

[@alessandrohodges-colavitto464]

Such an innovative idea for a dish that has thousands of years! From an Italian, I never thought you could improve such a statement good, congratulations! The pasta you made in your video is pretty much the same my grandma use to make me in north italy every week. We use to eat it in two ways mainly, one in a broth made with chicken and beef bones (like noodles) or as a “dry” pasta. The sauce for the dry pasta can go from the most simple just butter, to a earthy radicchio and sausages. I personally like butter and sage a lot. Let me know if you try any of these combinations. I will definitely make it.

[@tinasnyder2077]

Thanks ❤ looks delicious!!!

[@cacherivera]

Thank you for this recipe. Do you think we could entice you to perhaps do a Pretzel recipe?

[@yeoljeongbts5296]

A creamy basil pesto with fresh tomatoes & parmesan sounds like a good pairing to me. Can't wait to try it out 😋

[@lillymclean8752]

watching this recipe is like watching someone walk around in my mind ! thanks for the vid :D

[@JoseLausuch]

This is next level pasta! I never thought fresh pasta dough could be also fermented 😄😄

[@capyboppy]

Glad you decided to take up my suggestion of going the ‘Kofi’ route. Makes it easier for those on a low income who want to donate a little.

[@the_bread_code]

Thank you 🙏🏻

[@Diggler72]

I would have added some beacon. But then again I am not a vegetarian. ;) Interesting using blue cheese. It isn't everyone's favourite. I like blue cheese so I bet it tasted great. I would have added some white whine to the sauce too. Great work. Thank you for sharing. ;)

[@rayclauser1192]

This is fantastic. Just the other day I was wondering if it would be possible to make sourdough pastas. My wife has a wheat allergy but has no problem with anything sourdough so I’m going to try this out right away.

[@rhuspimentel]

This case of you wife just shows that gluten/wheat allergies are because of the method of which the industry process foods. Super!

[@olivercrosato4742]

My brother's in the same boat. Cant eat bakers yeast dough, but can eat sourdough, and we've discovered can also eat sourdough pasta.

[@ekcs3941]

Please be careful about using the word allergy, it means you could have anaphylaxis when eating wheat, I dont want people who have genuine allergies thinking they can eat sourdough, this is very dangerous for those people, an allergy and having problems "digesting gluten" isnt the same thing

[@revimfadli4666]

The hot sauce idea got me into thinking about tomato sauce with sourdough in place of vinegar as well as thickener

[@963janet]

Can’t wait to try that pasta! Looks fabulous! I’m interested in the drink…but, I thought flour (as in the starter) had to be cooked and not consumed raw? Hey, how about a sourdough cookie recipe?

[@youngus]

So this pasta has some tang and complex flavors, right? Then I wouldn't pair it with very strong or acidic sauces because the noodles should be the star! I think aglio e olio, cacio e pepe , simple white wine based or olive oil based sauces would work well.

[@ekcs3941]

I think I need to try this!!! I have a pasta maker at home too! Ooh what about sourdough spaetzle?

[@tenjan75]

Very neat. Would love to see both other recipes. No preference on the order. One small linguistic point: Muskatblüte is mace in English. And one question: Do you think this would also work with a wholemeal rye sourdough?

[@cemkutup]

Looks delicious! looking forward to making it. I'd like to see sourbucha video first

[@PaoloWerbrouck]

I'm definitely going to give this a try!

[@69vrana]

quick tip on hand made pasta - unless you are making large quantities of pasta, machine is a waste of time. Just use a roller or a bottle to roll out dough as thin as you want it to be, then use pizza cutter (roller knife) to cut it while flat. Quick and dirty solution for couple of portions. It even gives more "rustic" vibe to it, since it's very hard to cut identical slices. As long as you have your dough rolled out and evenly thick, you should be fine.

[@the_bread_code]

Great tip. Thanks for sharing 🙏🏻

[@MrTurtl3z]

Love this, looks like something I’d like to try make

[@MissGuidinhah]

I have to try this! Can't wait for the hot sauce recipe.

[@Rebegga_der_Rebell]

The spice you're using (Muskatblüte/Macis) isn't nutmeg, it's mace! Though I'm not sure if there a taste difference - nutmeg is the nut, and mace is the shell that surrounds the nut. And I've only tried nutmeg itself.

[@djembeboyzach]

Thanks for this. Did you ever make the drink and hot sauce

[@marcelvanb]

Great video, I'll be ordering a pasta machine today 😃, thinking to try riceberry flour pasta..... Hot sauce please, is it similar to Sri Racha sauce?

[@vgaspar6166]

Wow, certainly I have to try it! Can I do it with all purpose flour?

[@the_bread_code]

Yes!

[@maridrahomiro5159]

Hi, thank you for this recipe I've been looking for something like it for a while. But I wonder, Isn't the raw egg a risk to be left in the fridge for 4 weeks? thanks

[@lifeTechnicolorGuy]

wow great video!

[@MrSubStep]

How do you think using eggs will affect storage of the dough? Because personally I believe if you use an egg that is about to expire into a dough and you keep it for another month I think that egg would contaminate your dough. Or would the sourdough be enough of a culture to stop the dough from going bad at all even though egg is used?

[@audechoppin4300]

same question here

[@the_bread_code]

Great question. The long fermentation pickles the dough. That's why it is important that the pH goes quite low if you store it for a long time :-)

[@MrSubStep]

@@the_bread_code when are you sure your dough is 'pickled' though? Is there a certain ph threshold?

[@the_bread_code]

​@@MrSubStep Everything below pH of 4.2 can be considered a safe zone that's toxic to other pathogens.

[@MrSubStep]

Awesome! Thanks for the response!

[@sbaumann8810]

That looks soooo good! Nice video!

[@Qaeter]

hahahaha full ASMR, glad i watched it AFTER eating🤣 looked great 😋

[@terranceanthon5182]

du hast gut gemacht

[@priyadechant8938]

This looks amazing! Will definitely try it out. Guess the bread was your own sourdough bread, right? I live your channel. Trying out your sourdough starter and will be baking soon. I'm watching from Germany. Just curious what you studied and where, as you say you're an engineer? Thanks for all the great tips and tutorials 👍🏻

[@YevhenDjus]

Both recipes please

[@JVSwailesBoudicca]

Sounds good to me......thank you for this.

[@davidpritchett855]

I would love to see that hot sauce! Personally I would use this pasta for lasagna . Just roll it out in sheets and stack them up. Personally I would love to see the hot sauce first! We'll actually be trying to do pasta for the first time tomorrow! BTW if you have a lady in your life let her know, "I spent the last month making this dinner for you." I'm sure it would go over very well!

[@the_bread_code]

🤣🤣🤣🤣🤣

[@fatemeyusef5234]

I enjoyed it 🤭 thanks

[@gmanGman12007]

Nice to see your chanel get past 100k subs and yourself getting a nice 4k camera :D

[@mudwellies1]

Can I use semolina flour with this instead of bread flour? Semolina has more fiber.

[@selfintuition2]

The fermented drink at the end is very similar to a traditional drink consumed in Bosnia and Bulgaria called "boza".

[@stephanzammit5707]

Have tried this and came out great! I often have some leftover dough and place this in the fridge for a week or 2. When I get it out it always have tiny black spots on its crust. Do you think this is a sign of spoilage, or it is normal when it comes to fermented dough? It always happens when leaving it for more then 4 days, even if it is tightly wrapped, etc.

[@the_bread_code]

Tiny black spots? Oh - I'd be careful then. That could be mold.

[@sometimestesco166]

love this idea!!!! 😃

[@perschondelmeier3046]

Hi fram Norway. I always start my Kimchi and Chilli sauce ferments with a bit of my sourdough starter, that way I always get the ferment on the right path. So go for the lacto chilli sauce!!

[@the_bread_code]

Great idea indeed!

[@hallahasfar5588]

Four weeks in the fridge? And is it sourdough discard starer which you use please?

[@VeretenoVids]

Any kind of creamy sauce would go well with that pasta. I'm thinking a creamy vodka sauce would be perfect! I'd like to see the hot sauce recipe next. I've done some fermenting (pickles mostly), but never made anything but breads with sourdough.

[@robertpawley8293]

Would love a sourdough spätzle recipe. My one try was a disaster

[@nopenope1]

5:17 I believe you used mace ;) not nutmeg - thanks to townsend LOL

[@guycampbell733]

i was today years old when i learned nutmeg and mace come from the same plant.

[@SerpenTRyder]

Nice ASMR

[@mudwellies1]

Why do we need to ferment dough for a month? What is the benefit and could I just make it and use right away? Is it easier to roll through pasta machine if it sets?

[@the_bread_code]

1 month is quite extreme indeed. Buuuut, just for a few hours will already help to improve the final taste :-)

[@bunhelsingslegacy3549]

I have had mead (honey wine) made with sourdough starter and... it's weird. Definitely interested in the chili sauce though, gotta do something with all the hot peppers my garden made this year!

[@SuperDavidEF]

I've successfully fermented a few different things from sourdough, and I've found that it takes a few feeding cycles to get the "bread dough" flavor to go away. I've used kombucha to make mead that turned out very nicely. But I fed it in multiple cycles first as well. First cycle is homemade fermented lemonade using demerara or "raw" sugar, fresh lemon juice, clean water, and a bit of kombucha. I let it ferment only long enough to make it fizzy, so it still has life in it to ferment again. So it's a soft drink. But it still has a lot of extra sourness from the kombucha. I drink most of that, and use a small portion to ferment another cycle with either lemonade or just a mix of some honey with some "raw" sugar in water. If it's lemonade, I drink it, and it's a lot less sour than the first cycle. If it's just sugar/honey then I'll mix it with my kombucha and drink it that way. Then the third cycle is fed with a good quality honey and water to make the mead and then it's fermented all the way that time. You have to use a very nice, tasty honey and clean water, because that's basically the only flavor you get (if you do it right). I think you could make a nice drink with sourdough starter too, but once you've fed it a few cycles with sugar water, it will have converted to what is known as "yeast water" which is no longer sour, but can be used for a lot of things, including a non-sourdough bread. That yeast water is great for fermenting veggies, including peppers. If you like your pepper sauce VERY sour, you can ferment the peppers directly using kombucha with no other steps in between.

[@mrsbryant]

The Top of my dough has turned grey after 4 weeks ! Can I still use it? I made it with fresh 🥚

[@flash4sandm]

Pizza wheel cuts noodles lickity split, and adds the homemade touch.

[@chrille_dk]

Hi Hendrik. You mentioned in several videos that you're also homebrewing beer. Did you ever make a berliner weisse beer using your sourdough starter? I once tasted a homebrewed berliner weisse that was as good as the best commercial brewed versions. I know many homebrewers worries about getting lactobacillus into their brewing equipment, but it would be an awesome use of the starter. Prost!

[@the_bread_code]

It works well! Just let your malt ferment for a day with the starter, then cook it again to preserve the acidity, but kill the starter. Then just add the regular beer brewing yeast after.

[@chrille_dk]

@@the_bread_code So, kettle souring? I have considered that - mash and sparge as usual, and instead of instantly boiling the wort, then drop the temperature to 35-40 degress and add starter. When sufficient sour, boil wort and proceed as normal.

[@mathieupetitjean1496]

This sourdough drink has been haunting me since you first ever mentioned it 👀

[@the_bread_code]

🤓

[@t00bgazer]

​@@the_bread_code both the drink and the hot sauce. Please

[@ernestoberger7589]

Every time that a left freshly made pasta in fridge I noticed the occurrence of some black dots on it after a day or two. I normally live it inside a tied plastic bag especially for food. I usually throw it out. Is it ok? What an I doing wrong?

[@ExpC07]

Loved the video, eager to try this pasta, thanks!! (Hi, algorithm)

[@mirandaseagrave4295]

Ooooh! Sourdough hot sauce!

[@nessuno1641]

This type of pasta i suggest you combine it with ragù (Tagliatelle al ragù)

[@schmidcl77]

Funktioniert das auch ohne Eier?

[@andreacapani2170]

Isn't a problem leavening the egg dough a month in the fridge?

[@galatasarayca]

Definately hotsauce. I have a feeling you’re going to move into making your own beers soon. Overall id have to say germans are the masters of yeast

[@audreywinter6910]

I tried this and I learned that the hydration was too high. Maybe enough water evaporated in 4 weeks in the fridge, but using the dough after only one day of fermentation is a sticky affair. Our pasta turned out like little "spätzle", each piece hand cut. They did taste great though and I will be giving it another try with 30% hydration and the thermomix, since low hydration doughs are hard to mix by hand.

[@the_bread_code]

Oh wow. Even after a day it was a mess? Or already after kneading?

[@audreywinter6910]

@@the_bread_code Not from over-fermenting, just too high hydration to be able to roll it out without adding loads of (then unfermented) flour.

[@ceritadapursusi]

Can i use a "normal" sourdough than a stiff one for this recipe??

[@the_bread_code]

Yes. But don't wait 4 weeks then to eat the pasta. Better the next 1-3 days.

[@ceritadapursusi]

@@the_bread_code thanks....

[@paulbell4845]

What does it taste like?

[@ExperimentalistBrewing]

This looks awesome! Did you dry the pasta, and if so, for how long?

[@the_bread_code]

I wrapped them in the towel for 3 hours, just because I didn't want to make dinner yet. But I had to record the video during sunlight :-D

[@robhowe8353]

I made this but adjusted it x2.5. Kneading all that dough in my health... Holy smokes what a workout lol. I recommend sticking to the recipe you give, smaller quantities are easier to work.

[@the_bread_code]

😂 😂 😂

[@isabelab6851]

This is definitely on my list to try…once I am settled in my new place. At the moment, a total mess

[@the_bread_code]

New place? Whaaaat? :-D

[@isabelab6851]

@@the_bread_code yes! Moving to California!

[@the_bread_code]

​@@isabelab6851 I will be waiting to see some pictures on Insta!

[@isabelab6851]

@@the_bread_code absolutely,

[@pradgeorge4270]

Hmmm the hot sauce for sure

[@ernestoberger7589]

The fermented hot sauce would be nice to watch.

[@LysanderSA]

Wenn das Rezeot mit Ei gemacht wird und das view Wochen mit fermentiert, besteht dort nicht die Gefahr einer Lebensmittelvergiftung?

[@MultiHeyhey101]

Booch! There is a sauce..is it Carbonara..made with Bacon and egg?

[@b.m.6457]

I'm a bit concern about the raw egg for 4 weeks of fermentation. Anyone knows if this is not dangerous? I'll try this but just with 1 or 2 days in the fridge

[@the_bread_code]

Yes! That works too. Else you can skip the egg alltogether and use water. The pickling by the sourdough should kill all germs!

[@b.m.6457]

@@the_bread_code thanks