Homemade Sourdough Spaghetti Noodles: A Love Letter from My New Orleans Kitchen
Hey y’all, Hannah Whitecare here! If you’ve ever wandered into Martine’s Creole Cuisine in the French Quarter, you know I live for those magical kitchen moments where flour flies, jazz plays, and something incredible emerges from simple ingredients. Today? We’re turning that jar of sourdough discard sitting on your counter into silky, golden spaghetti noodles that’ll make your tastebuds dance a second line! 🎺
Growing up in New Orleans, I learned early that food isn’t just fuel—it’s memory, heritage, and connection. And let me tell you, homemade pasta is the ultimate edible hug. There’s something downright spiritual about transforming flour, eggs, and that tangy sourdough starter into ribbons of perfection. It’s slower than opening a box, cher, but oh-so-worth-it. Like my grandma used to say while stirring roux: “Good things come to those who knead.” (See what I did there? 😉)
This recipe? It’s my kitchen heart on a plate. We’re keeping it authentic with techniques my Cajun grandma taught me, but with that sourdough twist that adds incredible depth. Perfect for using up starter discard, forgiving for beginners, and impressive enough for date night. So tie on your apron, put on some Trombone Shorty, and let’s make pasta magic together!
Pasta & Paw-Paw’s Porch
Picture this: sticky New Orleans summer, 1998. Me, 10 years old, barefoot on my Paw-Paw’s creaky porch, covered head-to-toe in flour like a tiny ghost. Grandma Martine’s laugh rings out as she shows me how to swirl eggs into a flour volcano. “Petite-fille,” she’d wink, “this is how we turn leftovers into love.”
Back then, her “discard” wasn’t trendy sourdough—it was yesterday’s rice or bread heels. But her rule stuck: never waste good food. When I discovered sourdough discard years later, I heard her voice: “Hannah, chère, make it special!” So I did. My first batch of sourdough spaghetti was… lumpy. Like, “could double as fishing sinkers” lumpy. But when I twirled it in garlic butter? Pure magic. That tangy depth transported me right back to Paw-Paw’s porch, fireflies blinking, zydeco drifting from the radio.
Now, every time I roll pasta, I feel Grandma’s flour-dusted hands guiding mine. That’s the beauty of cooking, y’all—it’s never just food. It’s your story, simmering in every bite.
Gather Your Goodies
Makes enough for 3-4 hungry souls
- 300g Tipo 00 flour – The gold standard for pasta! Super-fine texture = silky noodles. Chef hack: No Tipo 00? Blend 250g all-purpose + 50g cake flour!
- 165g eggs (≈3 large) – Room temp, please! They bind everything. Veggie swap: 120g aquafaba + 1 tbsp olive oil works wonders.
- 40g sourdough starter/discard – Active or discard—both rock! Discard adds tang, active starter gives subtle lift. Pro tip: Thick starter? Thin with 1 tsp water.
- 1 tsp olive oil (optional) – Makes dough extra supple. Skip if you want pure tradition.
- Semolina flour (for dusting) – The non-negotiable! Prevents sticky nightmares. Cornmeal works in a pinch.
Let’s Get Rollin’!
Step 1: Make the Dough (Channel your inner dough whisperer!)
Dump flour on a clean counter. Make a volcano crater wide enough to hold eggs! Whisk eggs, starter, and oil in a bowl, then pour into the crater. Grab a fork and gently swirl eggs into flour—slowly now—like you’re making a Cajun roux. Once it looks shaggy, ditch the fork. Knead like you’re mad at it for 8-10 mins until smooth as jazz. Chef secret: Too sticky? Dust with flour. Too dry? Wet fingers with water. Wrap dough in plastic. Let it nap 30-60 mins (this relaxes gluten = easier rolling!).
Step 2: Roll & Cut (Pasta roller = BFF!)
Divide dough into 4 quarters. Keep unused pieces covered! Flatten one piece to ½-inch thick. Set pasta roller to widest setting (usually #1). Roll dough through. Fold it like a letter, rotate 90°, repeat 3x. This builds strength! Now, dial down settings incrementally (#3, then #5) until paper-thin. Watch your fingers, sugar! Lay sheet on semolina-dusted surface. Switch roller to spaghetti cutter. Feed sheet through confidently—no hesitation! Nest noodles into little semolina-dusted nests. Repeat with remaining dough. Let dry 15-30 mins while you boil water.
Step 3: Cook (It’s showtime!)
Bring a big pot of heavily salted water to a rolling boil (tastes like the sea!). Gently drop in pasta nests. Stir immediately so they don’t cling! Fresh pasta cooks FAST—start tasting at 2 mins. Al dente? It should taste “almost done” with slight bite. Drain (no rinsing! That washes away flavor). Toss immediately with sauce. Grandma’s rule: “Sauce waits for pasta, never the reverse!”
Serving Up Sunshine
Keep it simple, chère! Toss hot noodles with roasted garlic butter, lemon zest, and a mountain of parm. Or go Creole-style: sauté shrimp in Cajun trinity (onions, celery, bell peppers), splash with white wine, and toss with pasta. Plate in warm bowls—always warm bowls!—with extra sauce pooled underneath. Top with fresh parsley or basil. Pour yourself a chilled Pinot Grigio. Most importantly? Share with someone who appreciates the labor of love. Food tastes better with joy around the table!
Shake It Up, Sugar!
This dough is your canvas! Try these twists:
- Herb Confetti: Knead 2 tbsp chopped basil or thyme into dough—gorgeous green flecks!
- Spicy Cajun: Add 1 tsp smoked paprika + ½ tsp cayenne to flour. Boom!
- Gluten-Free Magic: Swap flour for 200g brown rice flour + 100g tapioca starch.
- Saffron Gold: Steep ½ tsp saffron threads in egg mixture first—luxurious!
- Ravioli Reboot: Roll sheets extra thin, fill with ricotta-spinach, and seal!
Hannah’s Kitchen Confessions
Confession: My first pasta attempt looked like a flour bomb exploded! But here’s the thing—imperfect pasta still tastes incredible. Over the years, I’ve learned: humidity affects dough! On muggy NOLA days, I use 10g less egg. Also, that “optional” olive oil? I always add it now—makes dough more forgiving for beginners. At Martine’s, we serve this with crawfish étouffée on Fridays. Guests swear the sourdough tang makes the sauce pop! One night, a food critic mistook it for imported Italian pasta. Best. Compliment. Ever. Remember: cooking is play. Mess up? Toss it in soup! Nothing wasted, just like Grandma taught me.
Pasta Problems? I Got You!
Q: Help! My dough is too sticky/tough.
A: Sticky? Dust hands and counter lightly with flour while kneading. Tough? You over-kneaded! Wrap it, rest 10 mins, try again. Dough should feel like your earlobe!
Q: Can I freeze fresh pasta?
A: Absolutely! Freeze semolina-dusted nests on a baking sheet. Once frozen, bag ’em. Cook straight from freezer—add 1 min to boil time.
Q: No pasta roller. What now?
A: Be a warrior! Roll dough thin with a rolling pin (channel your inner Italian nonna). Use a knife/pizza cutter to slice ¼-inch strips. Won’t be perfect, but oh-so-charming!
Q: Why semolina for dusting?
A: It’s gritty magic! Prevents sticking better than flour and gives noodles that authentic al dente “bite”.
Nutritional Info (Per Serving)
Calories: ~280 | Protein: 10g | Carbs: 50g | Fat: 3g
Vegetarian | Naturally low in sugar
Sourdough Spaghetti Noodles
- Total Time: 1 hour
- Yield: 3 - 4 1x
Description
There’s something magical about turning a humble jar of sourdough starter into golden strands of silky pasta. My grandmother would always save her discard for “something special,” and pasta night was just that—full of laughter and floury hands. This recipe brings that heartwarming tradition into your kitchen. Start a new ritual, and taste the love in every twirl.
Ingredients
300 g Tipo 00 flour (or high-quality all-purpose)
165 g eggs (about 3 large)
40 g sourdough starter or fresh discard
1 tsp olive oil (optional)
Semolina flour (for dusting)
Instructions
Make the Dough
On a clean surface, form a well in the flour. Add eggs, sourdough, and olive oil. Gradually whisk in the flour to form a shaggy dough. Knead 8–10 minutes until smooth. Wrap and rest 30–60 mins.
Roll & Cut
Divide into quarters. Roll each piece thin (setting 5 on pasta roller). Cut into spaghetti. Dust with semolina and lay to dry.
Cook
Boil salted water. Cook noodles 2–4 minutes. Drain and serve with your favorite sauce.
Notes
Rediscover comfort in every bite. Try it with roasted garlic, a glass of wine, and someone you love at the table.
- Prep Time: 20 mins
- Rest Time: 30 - 60 mins
- Cook Time: 4 minutes
Nutrition
- Calories: 280 per serving
- Fat: 3g per serving
- Carbohydrates: 50g per serving
- Protein: 10g per serving
Final Thoughts: Turning Discard into Delight
If you’ve made it this far, sugar, you’re not just making pasta—you’re carrying on a tradition. Whether it’s your first dough or your fiftieth, whether your noodles come out picture-perfect or slightly wonky, what matters most is the love you put into every strand. That’s the real soul of Southern cooking: using what you’ve got, honoring your roots, and feeding the ones you love like it’s Sunday supper on Grandma’s porch.
Next time you glance at that jar of sourdough discard, don’t toss it—roll with it. Let it remind you that even leftovers can be transformed into something beautiful, nourishing, and joy-filled. You’re not just kneading dough—you’re kneading memories, music, and meaning into every bite.
So pull up a chair, pass the pasta, and let your kitchen ring with laughter and second helpings. Because around here, homemade always wins—and so do you.
Laissez les bon temps rouler, darling. And don’t forget the parm. 🧀💛
