Fresh pasta is so much easier to make than it seems. Just like baking bread, I was always intimidated by making fresh pasta but after making Sourdough Pasta for the first time, it’s been my absolute favorite way to use up my excess discard.
120 grams (1 cup) all-purpose or 00 flour
40 grams (⅓ cup) semolina flour
6 grams (1 tsp) salt
1 egg yolk
75 grams (⅓ cup) sourdough discard
Make the dough: Place flours and salt on a butcher block or large plate and create a mound with tall walls and a large well in the center. Add egg, egg yolk and sourdough discard in the center of the well.
Using a fork, break the egg yolks and stir in the sourdough discard. While keeping the walls intact, begin incorporating the flour into the egg and discard paste until a majority of the flour has been mixed in.
Work mixture until all dry bits of flour have been hydrated. This may take a while, but don’t worry the ingredients will be integrated eventually. Knead the dough until smooth.
Allow the dough to rest: Wrap the dough in plastic and allow it to ferment at room temperature (75 F / 23 C) for at least 2 hours.
Ferment dough (optional): After 2 hours, place in the refrigerator for at least 2 hours or up to 48 hours to ferment.
Cut and roll pasta: Cut and roll your pasta by hand or using a pasta machine.
Cook the pasta: Bring a large pot of salted water to a boil. Drop the pasta into the water while gently separating the strands. Cook the pasta for 60 to 90 seconds, this pasta cooks very quickly so make sure you watch for doneness.
Serve and enjoy: Drain the pasta, toss with a little olive oil to prevent from sticking and serve with the sauce of your choice.
Keywords: pasta, sourdough pasta