There was this one evening when my kitchen smelled like a cozy Italian trattoria, but honestly, it started as a bit of an experiment gone pleasantly sideways. I had some leftover sourdough starter that was begging to be used, and I figured, why not make pasta? Turns out, that sourdough pasta with creamy buttery sauce became an unexpected hit at the dinner table. I remember my partner raising an eyebrow at first—sourdough in pasta? Really? But by the time the last forkful disappeared, the skepticism had melted away completely.

What’s wild is how that tangy sourdough flavor blends with the silky, rich buttery sauce. It’s not over the top, just comfort food that feels fancy without the fuss. Late nights cooking solo often lead to my best discoveries, and this recipe was no exception. The way the dough feels under your hands—springy, yet delicate—reminds me why pasta-making is such a satisfying ritual.

So yeah, this best sourdough pasta with creamy buttery sauce has stuck around because it’s simple yet soulful. It’s the kind of meal that makes you slow down and appreciate the small things—like the nutty aroma of browned butter or the slight tang that only sourdough can add. No flash, no frills, just honest cooking that warms you from the inside out.

Why You’ll Love This Recipe

• Quick & Easy: The dough comes together in under 30 minutes, making it ideal for a relaxed weeknight or spontaneous dinner.
• Simple Ingredients: No need for fancy pantry items—flour, sourdough starter, butter, cream—ingredients you probably already have.
• Perfect for Cozy Dinners: This pasta shines when you want something comforting but not heavy, great for intimate gatherings or solo indulgence.
• Crowd-Pleaser: Friends and family keep asking for this one again, especially because the buttery sauce feels indulgent without being overwhelming.
• Unbelievably Delicious: The slight tang from sourdough adds depth, and the creamy sauce wraps every strand in pure silkiness.

This recipe isn’t just another pasta dish—it’s a balance of rustic sourdough tang and buttery richness that’s hard to find elsewhere. The secret? Mixing the sourdough starter directly into the dough gives it that subtle complexity without extra effort. Plus, browning the butter before adding cream brings out a nutty aroma that’s honestly addictive. It’s comfort food with a twist, perfect for anyone who loves simple cooking that impresses without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the sourdough starter adds a unique touch that sets this pasta apart.

• For the Pasta Dough:
  • All-purpose flour – 2 cups (240 g), plus extra for dusting
  • Active sourdough starter (100% hydration) – ½ cup (120 g), room temperature
  • Large egg – 1, room temperature
  • Olive oil – 1 tablespoon (adds tenderness)
  • Salt – ½ teaspoon
• For the Creamy Buttery Sauce:
  • Unsalted butter – 6 tablespoons (85 g), divided
  • Heavy cream – ½ cup (120 ml)
  • Freshly grated Parmesan cheese – ¾ cup (75 g)
  • Freshly ground black pepper – to taste
  • Finely chopped fresh parsley – 1 tablespoon (optional, for garnish)

For best results, I recommend using a good quality sourdough starter that’s been fed recently—too sour or inactive starters might affect the dough texture. If you don’t have heavy cream, full-fat coconut cream can work as a dairy-free alternative, though the flavor will shift slightly. Parmigiano-Reggiano adds that perfect salty bite, but Pecorino Romano can be a nice swap if you’re after a sharper tang.

Equipment Needed

• Mixing bowl – for combining dough ingredients
• Rolling pin or pasta machine – I prefer a manual pasta machine like the Marcato Atlas for consistent thickness, but a rolling pin works fine (takes more elbow grease!)
• Sharp knife or pasta cutter – to slice the dough into your preferred pasta shape
• Large pot – for boiling pasta
• Skillet or saucepan – to prepare the creamy buttery sauce
• Wooden spoon or silicone spatula – for stirring the sauce gently
• Colander – to drain cooked pasta

If you’re on a budget, a simple rolling pin and sharp knife do the job just fine, though a pasta machine speeds up the process and helps achieve even thickness. I’ve found that cleaning my pasta machine right after use keeps it in top shape, especially removing any flour buildup to avoid sticking later.

Preparation Method

1. Mix the Dough: In a large mixing bowl, combine 2 cups (240 g) all-purpose flour and ½ teaspoon salt. Make a well in the center and add ½ cup (120 g) active sourdough starter, 1 large egg, and 1 tablespoon olive oil. Mix with a fork until the dough starts to come together, about 3 minutes.
2. Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If too sticky, sprinkle a little more flour as you knead.
3. Rest the Dough: Wrap the dough ball in plastic wrap or cover with a damp towel and let it rest at room temperature for 30 minutes. This relaxes the gluten, making rolling easier.
4. Roll Out the Dough: Cut the dough into 2 equal portions. Using a rolling pin or pasta machine, roll each portion into thin sheets about 1/16 inch (1.5 mm) thick. Dust with flour as needed to prevent sticking.
5. Cut the Pasta: Slice the dough sheets into fettuccine or tagliatelle strips approximately ¼ inch (6 mm) wide. Toss the strips lightly in flour to keep them from sticking together.
6. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2–3 minutes until tender but still firm to the bite. Fresh pasta cooks much faster than dried, so watch closely.
7. Prepare the Sauce: While pasta cooks, melt 4 tablespoons (55 g) of butter in a skillet over medium heat. Let it brown slightly until it smells nutty (about 2 minutes). Reduce heat and stir in ½ cup (120 ml) heavy cream. Simmer gently for 2 minutes.
8. Finish the Sauce: Drain the pasta, reserving ¼ cup (60 ml) of pasta water. Add pasta to the sauce, then sprinkle ¾ cup (75 g) grated Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed.
9. Serve: Plate the pasta and dot with remaining 2 tablespoons (30 g) butter. Garnish with freshly ground black pepper and chopped parsley if you like.

Tip: Kneading is key—don’t rush it. The dough should bounce back when pressed. Also, browning the butter just right is a subtle skill; watch closely so it doesn’t burn. The sauce thickens quickly, so toss the pasta off the heat for a perfect creamy coating.

Cooking Tips & Techniques

Making fresh pasta can feel intimidating, but a few tricks make it much easier. Kneading the dough until it’s elastic ensures the pasta holds together when cooking. I’ve learned the hard way that under-kneaded dough tends to tear or get mushy.

When rolling, keep the dough lightly floured but don’t overdo it—that can dry the pasta out. I usually roll thinner than I think I should because the dough shrinks a bit when cooked.

Cooking fresh pasta is super quick, usually 2–3 minutes. Leaving it too long results in mushy noodles, so keep a close eye and taste test often. Also, reserve some pasta water—it’s liquid gold for adjusting sauce consistency and helps the sauce cling better.

For the sauce, browning butter adds a deep, nutty flavor that’s worth the tiny extra effort. If you’ve never browned butter before, keep stirring and watch the color change. It should smell toasted but not burnt. Adding cream off the heat helps prevent curdling, keeping the sauce silky smooth.

Lastly, toss pasta and sauce together gently but thoroughly. I like to finish with a few turns of fresh black pepper—it wakes up the whole dish.

Variations & Adaptations

• Dairy-Free Version: Swap butter with vegan butter or olive oil, and use coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan for that cheesy umami kick.
• Herb-Infused Sauce: Add fresh thyme, sage, or rosemary to the browned butter before adding cream for an herbal twist that pairs beautifully with sourdough pasta.
• Gluten-Free Alternative: Use a gluten-free flour blend designed for pasta, and adjust liquid amounts as needed. Keep in mind texture will be slightly different but still delicious.
• Seasonal Veggie Boost: Toss in sautéed mushrooms, peas, or roasted cherry tomatoes right before serving for added color and flavor complexity.

Personally, I once stirred in some lemon zest and a handful of toasted walnuts—unexpected but surprisingly delightful. It’s a great way to bring brightness and crunch to the creamy dish.

Serving & Storage Suggestions

This sourdough pasta with creamy buttery sauce is best served immediately—warm, silky, and fresh from the pan. I like to plate it simply, with a sprinkle of extra Parmesan and a few parsley leaves for color.

Pair it with a crisp green salad or roasted vegetables to balance the richness. A chilled glass of dry white wine or sparkling water with lemon complements the meal nicely.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to bring back the sauce’s creaminess. Avoid microwaving if possible, as it can dry out the pasta and sauce.

Flavors deepen after resting, so sometimes I find the next-day version even tastier—just remember to reheat carefully to keep that buttery texture perfect.

Nutritional Information & Benefits

Per serving, this dish offers approximately 450 calories, with around 20 grams of fat, 40 grams of carbohydrates, and 15 grams of protein. It’s a satisfying meal that provides energy and comfort without being overly heavy.

The sourdough starter brings gentle fermentation benefits, potentially aiding digestion and adding a subtle tang. Butter and cream provide richness and fat-soluble vitamins, while Parmesan contributes calcium and protein.

If you’re watching carbs, consider smaller portions or pairing with a side of vegetables. For gluten-sensitive diets, the gluten-free adaptation keeps this recipe accessible. Keep in mind the dairy content for those with intolerance.

Overall, it’s a balanced comfort dish that fits well into a realistic eating plan—honest food that fuels both body and soul.

Conclusion

This best sourdough pasta with creamy buttery sauce isn’t just a recipe; it’s a little kitchen ritual that’s become a favorite in my rotation. It’s simple enough to make on a whim yet special enough to impress without stress. The way sourdough adds subtle tang and depth makes it stand apart from regular pasta, and that buttery, creamy sauce ties everything together perfectly.

Feel free to tweak the herbs, cheese, or add-ins to make it your own. I love how versatile and forgiving this recipe is—whether you’re a seasoned pasta maker or just trying it for the first time, it welcomes you in.

Give it a try, and let me know how it turns out! Sharing your twists and stories is part of what makes cooking so much fun. Here’s to many comforting bowls ahead.

FAQs

Can I use a discard sourdough starter for this pasta?

Yes! A discard starter works well here and helps reduce waste, just make sure it’s active and well-fed for best texture.

How do I store leftover fresh pasta dough?

Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before rolling out.

What if my dough is too sticky to roll?

Add a little more flour, but sparingly. You want the dough tacky but manageable—too much flour can make it tough.

Can I freeze the pasta after cutting?

Absolutely! Lay cut pasta on a baking sheet in a single layer, freeze until firm, then transfer to a freezer bag. Cook from frozen, adding a minute or two to cooking time.

Is there a vegan version of the creamy buttery sauce?

Yes, use vegan butter or olive oil and substitute cream with coconut cream or cashew cream. Nutritional yeast adds a cheesy flavor boost.

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