This is my ultimate favorite way to use up my sourdough discard.
Just like baking bread, I was always intimidated by making fresh pasta. It seemed really difficult until I finally tried it myself and now I never want to eat the boxed stuff!
When I started keeping my sourdough starter, like many others, I made too much and ended up with tons of discard. In my search for new and creative ways (aside from pancakes and waffles) to use up my supply, I found @sourdough_nouveau‘s recipe and method for making sourdough pasta. I largely follow her method and recipe here, but deviate by adding one more egg yolk because I found that I prefer a richer eggier flavor to my pastas. I love that Lisa uses a long fermentation method, by resting her pasta for at least 4 hours, instead of the usual 30 most conventional recipes call for. This takes advantage of all the same health benefits of sourdough for digestibility of all the nutrients in wheat.
When I started making fresh pasta, I rolled my dough and shaped my pasta by hand, but this took forever and I couldn’t get the sheets thin enough. I found using a pasta machine was the best and easiest way to achieve the thin silky threads that I wanted.
I use a combination of fine-milled 00 flour, and semola for this recipe. Although, I’ve seen many recipes online use all-purpose, I’ve never tried this myself but I’ve heard it works well. I tried making this recipe with Einkorn flour once, but my pasta didn’t develop enough strength and ended up breaking up during cooking. I’ve seen others use fresh-milled flour, and I’d like to try this as well. At the end of the day, pasta simply means paste in Italian, and any type of flour that can make a “paste” and become extensible can be used, so feel free to experiment!
Now onto the recipe!
|90 grams||Sourdough discard||56%|
|100 grams||00 Flour||62%|
|5 grams||Olive oil||3%|
Combine ingredients on a bowl or large plate.
Mix by hand and work mixture until all dry bits of flour have been hydrated. This may take a while, but don’t worry it will all be integrated eventually.
Knead the dough until smooth.
Wrap in plastic or place in an airtight container and allow to rest at room temperature (75 F / 23 C) for 2 hours
After 2 hours, place in the refrigerator for at least 2 hours or up to 48 hours to ferment.
Cut and roll your pasta as desired and cook in heavily-salted boiling water for 90 seconds.
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