Thank you so much for this recipe. I made Butternut squash ravioli in black garlic butter and Sage. One of the best tasting pasta I've ever eaten

I love your pace and style of explaining. Instant subscribe

Amazing. This is how it should be done. The longer the ferment the more suitable for humans.

Hi Fiona! I like your videos very much thank you so much for everything and for your sweetness and kindness I like very much to listening your talking and watching your kneading the dough so it is never boring for me 😁 can you also show us how to make all those shapes at the end of this video please 🙏? Thank you 🥰

Look forward to trying! Excellent video! Thank you!

Hi Fiona, thanks for sharing healthy pasta making. My question is when you begin to collect discarded starter? In your how to make starter video, it takes 7 days (or 8 days depending on 3 or 4 days is needed to rise the starter for the first time) to make starter from white flour/whole grain mixed flour. So in total you discard 5 times and feed 5 times in 7 days before stater is ready for making sourdough. So you collect discarded starter from the beginning from day 3-4 when you first discard? If yes, you freeze each (following 4 days) day discarded starter in separate dish? In video you have one dish only.. Or you collect discarded starter from starter (almost ready or active) at the end when only 2 table spoons of starter is left and remaining discarded? Thank you for answer!

You make it look so easy, Fiona :-) Beautiful, thank you!

Very good 👍

Thank you for this well put together tutorial 🤗 Is it possible to dry sourdough pasta to store in the pantry? And can pasta be dried in a low temp oven?

Amazing. Thanks for sharing. Btw, what brand is your pasta machine?

Very good instructional video. Thanks for making it! I tried your recipe, but in drying them (on a rack, of in a food dryer) they get too airy for being a pasta. How did you manage to keep them from rising and blowing up as much?

What brand pasta machine you using? Love all your videos!

Wonderful video, very well done. Wow! I never appreciated the work involved. Brava!

This recipe is amazing!! I followed it for fettuccine today and it was simple and delicious! Thank you for sharing ❤

what makes it the most delicious - no answers

Will you adopt me Fiona? All I want to do is go to Italy and eat your pasta. It looks so amazing.

If I left the dough on the bench instead of the in the fridge would that speed up the proofing time and enable me to use the pasta faster?

Hi Fiona, would you have a vegan sourdough pasta recipe?

I wish I new this when I was making my starter as I thought it was so wasteful getting rid of the discards

Do you dry your pasta?

Over night in fridge needed ?

where is the step when add starter to flour - missing ?

Question, this dough work for pizza? 😅

How much is 1 cup? Is it 250ml cup? So 250ml cup flour weighs around 125 gramm if to believe google. Although in my experience 250ml cup contains 150-160gramm flour. Flours are different due to %humidity, size of particles, protein% etc, whole grain flour is heavier etc..