Homemade Sourdough Pasta (Small Batch)

You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch. Usually, the bulk of […]

The post Homemade Sourdough Pasta (Small Batch) first appeared on Love and Olive Oil.

You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch.

Usually, the bulk of the flavor in any pasta dish comes from the sauce. But throw a little bit of your sourdough starter into your pasta dough, and what you’ll get is a uniquely flavorful homemade pasta with a hint of tang that will elevate any recipe.

Closeup, pile of gnochetti sardi homemade sourdough pasta

Seeing as sourdough starter is simply flour and water, it makes sense that any recipe calling for both flour and water could make use of sourdough starter instead.

This holds true for this sourdough pasta dough recipe, which replaces about a third of the flour/water content with sourdough starter. Mixed with a bit of pasta flour and a single egg, the result is a delightfully chewy pasta with a bit of underlying tang that brings worlds of flavor to your favorite pasta sauce.

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Peach & Thyme Focaccia Bread

Soft and yeasty and dimpled with slices of fresh peach and a sprinkle of fresh thyme, this homemade focaccia bread will transport you straight to Italy. A good basic focaccia is ripe for countless topping variations, and this summer peach and thyme version is no exception. The perfection of the roasted fruit paired with the […]

Soft and yeasty and dimpled with slices of fresh peach and a sprinkle of fresh thyme, this homemade focaccia bread will transport you straight to Italy.

A good basic focaccia is ripe for countless topping variations, and this summer peach and thyme version is no exception. The perfection of the roasted fruit paired with the fresh herbs and yeasty bread is simply flawless.

Peach & Thyme Focaccia Bread on a marble background cut into slices

Good, authentic focaccia is light, airy and yeasty, crispy around the edges but soft and pillowy in the middle. The characteristic dimples serve as vessels to collect the salt and oil, infusing the bread with intense flavor (and yet, no oiliness, despite the sheer amount of oil that is used).

This recipe is nearly identical to my Potato & Rosemary Focaccia Bread, although I did swap out some of the 00 for a fine semolina flour just for a bit of variation in texture and taste.

Peach & Fresh Herb Focaccia Bread being dipped into a dish of olive oil and balsamic.

We served this peach focaccia bread with a dish of olive oil, drizzled with balsamic vinegar and sprinkled with salt and freshly ground pepper. I think the balsamic works especially well with the flavors of this bread.

Or, better yet, serve it with warm goat cheese or whipped feta and a drizzle of honey. Hello.

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