Bread & Grain, Recipes

Homemade Sprouted Flour Pasta with 5-Minute Garlic Butter Herb Sauce

April 24, 2013

I love pasta. It was my meal-to-end-all-meals as a child and, to be honest, most of my adult life. Since converting to real food, pasta isn’t on the menu as much but we still enjoy it on occasion. Our shopping list usually includes some pre-made sprouted flour pastas (like these) and the organic brown-rice pasta from the health food store (which are incredible for making dishes like mac and cheese).

Homemade Sprouted Flour Pasta

Since switching to real food, I find I don’t miss the carb-loaded plates of past piled high with noodles, sauce, and cheese which (as a vegetarian) was a huge part of my “healthy” diet. I still love pasta, but instead of needing it for sustenance, it’s now a delicious meal that I enjoy simply for the food that it is.

But fresh pasta?! Isn’t that a pain to make? While it can be a tad time-consuming, the end result is well worth it – and it’s not as difficult as it seems. I make this recipe twice a month, and we savor it every time. What I love about making homemade pasta is the simplicity of ingredients that I control and that I can make it with my sprouted flour (read all about why we sprout our flour here) for maximum digestibility.

My husband and I love this recipe, these noodles are satisfying and taste like you are eating real, homemade food. They are delicate little pasta dumplings, rich and delicious. I mean, c’mon, who wouldn’t want a delicious pasta dumpling?

Ingredient List Ick!

One reason I make my own homemade pasta is because “ingredients” in conventional dry pasta you can buy at the store are just not real. I had quite a time trying to even locate ingredient lists for store-bought pasta online. I had an old, half-used box lying around so I was able to snap a picture (and then throw the old box away). What are half of these ingredients and why are they in my pasta? I know I would rather not eat them!

Pasta Ingredient List

Plus this homemade pasta tastes so much better!

Homemade Sprouted Flour Pasta with 5-Minute Garlic Butter Herb Sauce

The Fundamentals – Pasta

2 cups sprouted flour
3 whole pastured eggs
1 pastured egg yolk
2 tablespoons organic extra virgin olive oil (where to buy olive oil)
extra sprouted flour
sea salt

1. In a food processor, combine all the ingredients through the olive oil. Pulse until a soft dough ball forms.

Making Sprouted Flour Pasta

2. Remove the dough ball from processor and knead gently on the counter for about a minutes. Then form the dough into an 8-inch log and wrap up. Let rest on the counter for a minimum of one hour up to four hours.

3. After resting, cut the log equally into five or six pieces. Start flattening out one of the pasta dough cuts into a circle. Dust each side of the circle with a small amount of sprouted flour. Place it in between two sheets of parchment paper and, using a rolling-pin, roll out into desired thickness (you may need to flip the dough over in the parchment paper a few times to get it moving).

Rolling Out Sprouted Flour Pasta

4. After rolling out your dough, let it rest on the counter for another twenty minutes to stiffen up a bit. Next cut into desired shapes using a knife or pizza cutter (I went with fettuccine)!

Cut Strips in Sprouted Flour Pasta

5. Cook in sea salted boiling water for 3 to 6 minutes, until you’ve reached your preferred pasta “done-ness”.  Strain the pasta, then add your favorite sauce (like the garlic butter one below), and it’s ready to serve!

Cut Sprouted Flour Pasta

The Fundamentals – Garlic Herb Butter Sauce

3 to 4 cloves of garlic, diced
6 tablespoons butter
1/4 teaspoon organic dried tarragon
1/4 teaspoon organic dried parsley
1/2 teaspoon organic dried basil
salt sea & pepper

1. In a sauce pan over medium-low heat, melt the butter. Chop up the garlic and add it to the melted butter. Gently cook the garlic only slightly, for about one to two minutes. Mix in the salt, pepper, and herbs.

2. Add to the pasta freshly strained pasta and enjoy!

Sprouted Flour Pasta with Garlic Butter Sauce

What’s your favorite way to enjoy pasta?

This post is a part of Thank Your Body Thursday, Tasty Traditions, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Frugal Food Thursday, Your Green Resource, Commercial Break Thursdays, Catch a Glimpse Party, Real Food Wednesday, Fat Tuesday, Slightly Indulgent Tuesdays, The Mommy Club, Traditional Tuesdays, Fresh Bites Friday, BFF Open House, Freaky Foodtastic Food Friday, Allergy Friendly Lunchbox Love, Frugal Friday, Friday Flair, Farmgirl Friday, Pity Party, Sweet Saturday, Sunday School, Party Wave Wednesday, Fat Tuesday, Frugal Days Sustainable Ways, Scratch Cookin’ Tuesday, Tasty Traditions, Well Fed Wednesday, Small Footprint Fridays, Real Food Wednesday, Homestead Barn Hop, Allergy Free Wednesdays, Healthy 2day Wednesday, Whole Foods Wednesday, Homemaking Link Up, What I Whipped Up Wednesday, simple Lives Thursday, Old-Fashioned Fridays, Fresh Bites Friday, Little House Friday DIY, Fitness Friday, Foodtastically Friday Up in Here, BFF Open House, Sunday School, Fat Tuesday, Small Footprint Friday, Homestead Barn Hop, Melt in Your Mouth Monday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with The Antidote Life's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.

You Might Also Like


  • Reply Miz Helen April 28, 2013 at 3:32 pm

    Your Pasta looks amazing! Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  • Reply GMN's April Link Love 2013 | Girl Meets NourishmentGirl Meets Nourishment April 30, 2013 at 4:43 am

    […] Homemade Sprouted Flour Pasta & 5-Minute Garlic Butter Sauce […]

  • Reply Tracy | Screaming Sardine May 1, 2013 at 7:29 am

    I always thought I’d never make my own pasta because it just sounded so hard to do. Your post, though, makes it look really easy (and delicious, too)! I think I might take the plunge one day soon and use your recipe. Thanks so much for sharing it. :)

    • Reply Katie May 1, 2013 at 8:43 am

      I hope you enjoy it! It was easier than I thought too and not super messy. :) I hope you enjoy the process and the final-product!


  • Reply Janine Thompson May 1, 2013 at 3:03 pm

    Looks great. love making home made pasta, but can never remember my recipe. This looks close enough. I will get right on it!

  • Reply Erin June 11, 2013 at 9:43 am

    Could you use coconut oil instead of olive oil? or would it mess with the consistency?

    • Reply Katie June 11, 2013 at 8:51 pm

      Hi Erin,

      Coconut Oil would work fine but the end product might be very thick as it will solidify more in the fridge. The mayo gets thicker with time too. It would be harder to spread but I know it would taste good. :)


  • Reply Sue November 14, 2013 at 1:19 pm

    I’m all for making homemade and reading ingredient labels (which I’ve been doing since I was a child, that is about 25 years). But come on! At least know the difference between the chemical names of fillers and nutrients! Riboflavin is vitamin B2, thiamine is B1, niacin is B3 and folic acid is also a vitamin B. Processing depletes the vitamin B in grains, especially in non-whole-wheat pastas, so manufacturers add them back. Homamde does not really guarantee that these will stay, because it depends on what flour you start with and these are water soluble so boiling pasta rids them of the vitamin B as well.

    • Reply Katie November 14, 2013 at 5:13 pm

      Hi Sue,

      Thank you for your comment. While I understand that companies “add back in” the B-vitamin components to pasta – mine is made fresh, less-processed, does not have “extras” added in, and in general is cooked for a shorter amount of time. I will take that over any box of processed pasta. :)

      Thanks for stopping by!

    • Reply Scarlet January 9, 2014 at 9:16 am

      Isn’t it nicer when we can find the good in what people share. We are read these blogs by our choice. Katie you had a very nice response to this somewhat rude comment. Have a terrific day.

      • Reply Katie January 10, 2014 at 10:15 am

        Thank you, Scarlet – I hope that you have a wonderful day yourself! :)

  • Reply Happy 2014! A Year in Review + What's to Come | Girl Meets NourishmentGirl Meets Nourishment January 1, 2014 at 6:01 am

    […] Probably one of my favorite recipes from 2013, I absolutely cannot wait to tuck into a plate of this delicious dish! Plus, it’s easier than you think. [get the recipe] […]

  • Reply Almond Spinach Basil Pesto | Food Renegade January 6, 2014 at 8:03 pm

    […] eat everyday – it’s pesto. Pesto is incredibly versatile; not only is it amazing on fresh sprouted flour pasta, but also as a spread on grilled cheese, topped on salmon filets, as sauce on top of homemade […]

  • Reply Sunday Q&A: March 9, 2014 - Weed'em & Reap March 9, 2014 at 5:25 pm

    […] sprouted pasta. Another option would be to make your own pasta. Here is a soaked pasta recipe & here is a sprouted pasta recipe. Also, you can use veggies and make pasta out of them with this little device. Hope that […]

  • Reply Lisa February 23, 2015 at 7:31 am

    Thanks for the recipe!! I’m hoping to make the switch to sprouted grains in the next couple of months. I had a few questions… You said you make this about twice a month. How many servings does this make? What is the best way to store it (cooked/refrigerated or uncooked/refrigerated or frozen)? And how long does it keep? Thanks!!!

    • Reply Katie February 25, 2015 at 9:56 am

      I would say it makes about 3 to 4 servings, depending on the amount you like to eat and what side dishes you are having. Freezing (keeps 3 months) or refrigeration (keeps about 1 week) both would work for storing. No need to thaw before cooking if you keep it in the freezer. Hope this helps!

      • Reply Yan October 13, 2015 at 11:40 am

        Would you say that the wet ingredients are equal to the weight of the flour? I have read that when making pizza dough with sprouted flour you generally want to go with 85-90% hydration compared to a napolitana dough which is 60-65%. I’m guessing the added hydration is to have a tender crumb.
        When I make regular fresh egg pasta I use 1 egg per 100g “00” flour and a tspn olive oil per portion that becomes about 150g.

  • Reply Emily October 27, 2015 at 1:04 pm

    Hi, it’s good to know I can now make pasta with sprouted flour and I will have to try it, although I prefer to mix by hand. Also, I would prefer to sprout my own grains, and dry them. If you didn’t know this, it’s actually pretty simple. Just rinse grains and leave 12 hours out of direct sunlight in a jar with filtered or distilled water with a screen cover. Then, drain water, rinse and leave in jar but on its side to drain. Continue to rinse grains every 6-12 hours until sprouts are as long as the grain. Then, dry them in dehydrator or in an oven on extremely low heat overnight. Finally, blend them up in a coffee grinder or blender.

  • Reply Erin October 29, 2015 at 5:08 pm

    This is by far the best pasta recipe I’ve ever tried. I used organic sprouted spelt flour from one degree organics and it turned out perfect. My husband and 4 kids loved it. Thank you for sharing.

    • Reply Katie November 6, 2015 at 10:53 pm

      So glad you enjoyed it! :)

  • Reply Leanne May 3, 2016 at 4:17 am

    Hi Katie, I love your easy to follow and understand instructions. I just have one question, what kind of sprouted flour did you use, was it wheat? Tomorrow I’m going to attempt your recipe :)
    I started sprouting my own wheat berries and making flour a week ago and started trying to make a few things, my bread was a flop, I tried a different recipe for pasta and it flopped too :(. but I’m so determined to concure bread making and pasta with my own flour.
    My husband was diagnosed with stage 3 rectal cancer a couple months ago and I just keep wondering if it had anything to do with the types of food we ate. We raised 4 boys and life was busy so we ate lots of pre made bought meals and crap. Now I look at ingredients and wanna cry because my family grew up on that. Our boys now married with kids of their own and live close to us, they are all watching me and see how I’m cooking now and we are all starting to cook healthy and watch what we eat. I wish I could go back in time and started my family eating healthy from day one.
    Anyways sorry for rambling lol, I just wanted to know what type of sprouted flour you used.

  • Reply Tiamae July 25, 2016 at 9:03 pm

    Would it be ok to dry this pasta in a dehydrator? Would it keep well?

  • Leave a Reply