Turn homemade pasta into something extra special this weekend with Sourdough Three-Beet Pasta. Made with flour, eggs, active sourdough starter, and Dr. Cowan’s Garden Three-Beet Powder, this colorful pasta is fermented overnight before being rolled, cut, dried, and cooked.
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400 grams all-purpose flour or pasta flour
4 eggs
100 grams sourdough starter (use a little extra if your eggs are small). Make sure the starter is active and has been fed within the past 24 hours.
1 Tbsp Dr. Cowan’s Garden Three-Beet Powder
In a bowl, add the flour and Three-Beet Powder. Stir until blended.
Make a small well in the middle of the flour and add the eggs and sourdough starter.
With a fork or spoon, stir to combine into a “shaggy” mass of dough. Turn out onto a clean work surface.
Knead the dough by pressing firmly with your palm and folding over the top. Continue kneading until the dough is smooth and almost glossy.
Let the dough sit on your countertop for at least two hours, then wrap in plastic wrap and refrigerate overnight.
On a floured surface, roll out the dough until very thin and cut into long, fettuccini-style strips. Alternatively, use a pasta maker.
Hang pasta strips on a rack until dry.
Cook in salted water till done.
