Скачать или смотреть FRESH EGGS! Sourdough Pasta From Scratch // with Homemade Sun-dried Tomatoes in Marry Me Chicken

After a long winter, my hens have finally started laying again, and I’ve revived my sourdough starter from the fridge. Welcome to GrowCookPreserve—I’m Kelly. With fresh eggs and a bubbling starter, I decided to experiment with homemade sourdough egg pasta, pairing it with locally sourced dairy and oven roasted chicken thighs.

In this video, I’ll walk you through the process of making silky, flavorful pasta using my stand mixer, roasting the chicken to perfection, and creating a simple yet rich and creamy sauce that brings it all together.

What you’ll see in this video:
00:00 Intro
00:10 Step-by-step sourdough egg pasta recipe including rolling and cutting homemade pasta
01:22 How to roast local pasture-raised chicken for a golden, crispy skin
02:07 Making a simple, velvety sauce with homegrown and local ingredients

If you love fresh, homemade meals that highlight local, seasonal ingredients, this video is for you!

✨ Let me know in the comments—what’s your favorite way to use homemade pasta?

🔔 Don’t forget to like, subscribe, and hit the notification bell for more recipes featuring homegrown and preserved foods!

#SourdoughPasta #HomemadePasta #FarmToTable #GrowCookPreserve #SourdoughDiscard #PastureRaisedChicken

Sourdough Egg Pasta
Ingredients:
200g (about 1 ½ cups) all-purpose flour
2 large eggs
50g sourdough starter (active or discard)
1/2 tsp salt
1 tbsp olive oil (optional)
Water, as needed
Instructions:
1. Mixing the Dough (Stand Mixer)
Weigh and add flour to a large mixing bowl and make a well
Add starter, eggs, olive oil, and salt to the well.
Using a fork, start mixing wet ingredients slowly into the flour until well incorporated.
Knead for 5-7 minutes until the dough forms a smooth ball. If dry, add water a teaspoon at a time.
Wrap in airtight container and let rest for at least 30 minutes or overnight for fermentation and better flavor. I left in the cool pantry, which usually stays around 65ºF.
2. Rolling & Cutting
After resting, divide dough into manageable pieces.
Roll out using a pasta roller attachment, gradually reducing thickness.
Cut into desired pasta shape (fettuccine, pappardelle, or sheets for lasagna).
Dust with flour to prevent sticking and keep covered until ready to use.

Roasted Chicken & Sun-dried Tomato Sauce
Ingredients:
4 chicken thighs (bone-in, skin-on)
Salt and pepper to taste
4 cloves garlic, minced
1 cup white wine (or broth)
1 cup heavy cream
1-2 tbs minced fresh parley
Pasta water, as needed
Instructions:
1. Roasting the Chicken
Preheat oven to 400°F (200°C).
Pat the chicken dry, season generously with salt and pepper.
Place chicken skin side down into a cold cast iron pan.
Roast for about 45 minutes to 1 hour, turning the last 15 minutes, internal temp should be 165ºF.
Remove from pan and rest for 15 minutes before serving.
2. Making the Sauce
In that same pan, remove about half the fat and reserve, leaving about 2 tbs, and heat over medium heat.
Add onions and mushrooms and sauté until lightly caramelized.
(In a separate pot, put pasta water on to boil and cook fresh pasta for 3-4 minutes)
Add garlic and sauté until fragrant.
Deglaze with wine, scraping up all the brown bits
Add cooked pasta and as much pasta water to help a sauce come tother.
Pour in cream, stirring continuously, until smooth
Add seasonings, taste, and adjust
Serve with Chicken

Products I use:
Olive oil dispenser: https://amzn.to/3Stajx7
KitchenAid Stand Mixer: https://amzn.to/4m8Jr3f
KitchenAid Pasta Attachment: https://amzn.to/43cU6RL

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