Sourdough Discard Pasta

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!


QuantityIngredientBakers %
90 gramsSourdough discard56%
100 grams00 Flour 62%
60 gramsSemola37%
1 Egg
1 Egg yolk
5 gramsOlive oil 3%
4 gramsSalt 2.5%


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.

dough just combined
dough after kneading

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.

Please share this recipe if you enjoyed it! Follow me on Instagram @MakeItDough or like Make It Dough on Facebook for more sourdough and baking ideas. Remember to post a photo and tag me or use #makeitdough when you make this delicious recipe, so I can check out your bake!

10 Comments Add yours

  1. elainebaird says:

    love the sourdough pasta recipe


  2. Linda says:

    Thanks for telling us about your Einkorn experiment – because that’s what I was going to use! I’m Celiac, and by using Einkorn flour, I can eat my sourdough bread…I thought this might be a nice change!


    1. I’m dying to try making pasta with Einkorn again now that I’m a little bit more confident in my pasta-making abilities. I’m sure it could work!


  3. Deb says:

    Made your sourdough pasta and it was wonderful! The dough, sat in the fridge for 48 hrs., was so easy to work with. I didn’t need the pasta machine at all. Thank you!
    Recipe made enough for 2 adults with enough leftover for lunch for 1.


    1. So glad it turned out well for you!


  4. Katherine says:

    This recipe looks lovely and easy! Do you ever dry your pasta to use later? If so, how well does it work out for you? Any tips? Thanks!


    1. I have and it turns out great! Although I haven’t stored mine for an extended period of time.


  5. brianackerly says:

    I made this once before and made it by hand and knife cut the pasta. Tonight I’m using an automatic pasta machine to mix and extrude the dough. I can easily leave it on the counter for two hours, but not looking forward to scraping out the machine to refrigerate the dough. Can I just leave it on the counter for four hours, or should I compromise with three, then extrude the pasta?


    1. I’m sorry for the late response! I’ve made this recipe before without the additional fermentation in the refrigerator and it turns out just fine. Were you able to make your pasta? If so, how did it turn out?


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