Sourdough Wholegrain Pasta

I am so excited about this! In my effort to incorporate whole grains and seeds into my baked goods, I came up with a whole grain blend.

CJ’s Multi-Grain Flour Blend

200 g spelt
100 g teff
100 g barley
100 g buckwheat
50 g millet
50 g amaranth
50 g quinoa
50 g brown rice

Mill the above grains together on the finest setting your mill offers. Bag and store in a ziplock bag in the freezer.

Then, to make sourdough pasta with it, I mixed the following:

113g 100% hydration sourdough starter (mine is 50/50 hard spring wheat and rye flours)
3 eggs
90g Emmer wheat flour
90g of the Multi-Grain flour blend.

Cover the bowl with plastic wrap and let ferment on the counter overnight.

In the morning, divide the dough into 10 or 12 pieces and put in a food processor. Add enough Emmer flour and the Multi-grain flour in equal portions until the dough is the right consistency to roll out, and knead it a few time to make a smooth ball. Wrap in plastic wrap and let rest for 30 minutes to let the gluten relax.

Roll out and enjoy with your favorite sauce! I love my Atlas Marcato 150 pasta roller, it has been staple in my kitchen for some years now.

I can’t wait to try this Multi-grain blend with bread and muffins!

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CJ Tinkle

Your feedback is always welcome! If you have a question, I will respond to it here.