Sourdough Pasta Pre-made Dough – Frozen, with love from Suzette at Bellissima – Otjozondjupa Region
*Available in Traditional Sourdough and Spinach Sourdough.
Always lightly flour the pasta dough before passing it through the machine so it does not stick to the inner components.
Lightly flour the drying rack so the pasta does not stick. There’s nothing worse than your freshly made strands clamping around their temporary home and having to be pried and pulled apart.
Make sure the rectangle of dough is fed straight into the machine otherwise you will end up with folds and an uneven thickness.
Ensure your machine is tightly attached to the counter so it does not slip when rolling the dough through.
Never use water to wash your pasta machine (this could cause it to rust), just dust any remaining flour or dough off with a pastry brush.
Always keep dough that you are not working with properly covered so it does not dry out.
For storage, make sure your pasta ribbons are nicely dusted with flour so they do not stick together.
Store in the fridge immediately and use as soon as possible for the freshest tasting pasta.
For rolling the dough without a pasta maker attachment or stand-alone pasta maker, be sure to flour your work surface and top of your dough very well. Break the dough into several pieces, then use a rolling pin to roll out very thin. Cut the noodles by hand and follow the same drying instructions as above.
Bring a pot of water to boil. When ready, add the noodles to the water and boil for 2-3 minutes. Drain, toss with sauce, and enjoy!