Intimidated by making fresh pasta at home? Don't be! Sourdough Discard Pasta is one of the best ways to use up a lot of sourdough discard and it's easier than you think. Adding sourdough enhances the flavor, texture and adds the health benefits of fermentation to homemade pasta.
I originally published this recipe in Apr. 2022 and have since altered the title, added new photos, step-by-step instructions and tips for success.
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This pasta is AMAZING...I’ve done comparisons with at least three other recipes (both with and without discard), and this one comes out noticeably silkier every time. Everyone I’ve made it for says it’s the best pasta they’ve ever had...Thanks for sharing it!!
- Dani
Cooking with sourdough discard
Not only does sourdough discard add a delightful tangy flavor to your Sourdough Pasta, but it also enhances its nutritional value and aids in digestion when given a longer fermentation time.
Wheat contains phytic acid, also known as phytates. Our bodies don't naturally produce the enzyme phytase, necessary for digesting phytic acid, which can block the absorption of vital minerals like magnesium, calcium, zinc, and iron. Extended fermentation helps by breaking down phytic acid through enzymes, allowing our bodies to absorb these nutrients more effectively.
Since we don't need our pasta dough to rise, you won't have to activate or feed your sourdough starter for it to be effective in this recipe. You can use sourdough discard straight from the fridge!
Why I love this recipe
- You can make it with just a handful of ingredients.
- Fermentation enhances the health benefits of homemade pasta by improving its digestibility.
- Great way to use up lots of excess sourdough starter.
- Dries perfectly for longterm storage.
- Sourdough discard adds a delicious flavor and texture to pasta.
Ingredients and Substitutions
- All-purpose or 00 flour - Pasta is traditionally made with 00 flour, a low-protein flour that's milled very finely. 00 flour can be purchased at most specialty grocery shops or online. But if you don't have any on hand, I've used all-purpose flour with great results.
- Semolina flour - Semolina flour is made of Durum Wheat, a harder type which gives this pasta a nice bite. If you don't have any in your pantry, feel free to substitute with all-purpose or even whole wheat!
- Sourdough discard - If you don't have any discard on hand, feel free to use active sourdough starter or just add 36 grams of water and 36 grams of flour to your dough.
See recipe card for detailed ingredient information.
Curious about different types of flour? Check out my post on the Best Flours for Sourdough to learn more.
How to Make Sourdough Pasta Step-by-Step
STEP 1: Make the dough
Start with a mound of flour and create a well in the center with high walls to prevent the eggs and starter from spilling from the sides. Beat the eggs and sourdough discard to make a thick paste and begin incorporating the flour from the sides. Incorporate all of the flour into the dough using your hands or cut the ingredients together with a bench scraper.
Tip
I like to use a butcher block or wooden cutting board to make my pasta dough. It allows me to mix and knead my dough right on the board without making too much of a mess.
STEP 2: Knead the dough and ferment
Knead the mixture thoroughly until a cohesive dough forms, wrap the dough in plastic and let the dough rest for 30 minutes. Turn the dough out on a clean surface and knead until completely smooth. Wrap it in plastic and let the dough ferment 2 hours at room temperature or up to 48 hours in the refrigerator before using.
Benefits of Fermentation
Allowing the dough to ferment for a longer period enhances the flavor of the sourdough, while also boosting its nutritional value and improving the digestibility of the pasta. (source: NIH).
STEP 3: Roll out and cut the dough
Divide the dough into two portions. Working with one portion at a time, use a rolling pin to flatten out the dough into a long oval (image 5). You can choose to cut your pasta by hand or using a pasta machine.
How to cut pasta dough by hand: Get the dough as thin as you can, preferably enough so you can see the outline of your fingers through the sheet of pasta. Starting at the shorter end closest to you, fold the sheet of pasta into a 2 to 3 inch long rectangle. Using a sharp knife, cut the dough into your desired width.
How to use a pasta machine: Roll the dough into a narrow rectangle (about 6 inches wide) using a rolling pin, then feed it through your pasta machine at set at its thickest setting. Continue passing it through, adjusting to thinner settings until you achieve your desired thickness. Choose your preferred attachment and cut it into your desired shape.
Tip
Generously flour the pasta dough before using the pasta cutter to prevent the noodles from clumping and sticking together.
STEP 4: Cook
Cook pasta in a large pot of heavily salted boiling water. Let the pasta boil for 60 to 90 seconds, or until the pasta floats and is tender. Serve with your sauce of choice. My favorite is
Looking for ways to enjoy your fresh sourdough pasta? Try this homemade Arrabbiata Sauce or my Roasted Tomato and Red Pepper Sauce.
Expert Tips
- For the best results, use gram over volume measurements. Measuring by weight is more accurate than measuring by cups or tablespoons.
- Different brands of flours absorb moisture differently, if your dough feels too dry, add a little bit of water, teaspoon at a time until your dough no longer feels dry and unmanageable.
- I've gotten a few comments about this dough feeling too wet, I based this recipe on one I learned at a pasta class in Rome where the dough we made felt similarly soft and supple. If your dough feels too wet, feel free to add up to 30 grams (¼ cup) of flour to your dough.
- Give your dough enough time to rest, this lets the flour fully hydrate, the gluten to relax and makes the dough easier to knead and roll out.
- Let the dough rest for at least 2 hours before rolling it out and cutting or shaping.
- Fresh pasta cooks quickly so don't walk away as its boiling. Overcooked pasta will become soft and mushy.
Recipe FAQs
Absolutely! The flavor will be different, however this recipe will still work. Simply add 38 grams of flour and 38 grams of water to your dough.
Whole wheat flour contains bran which can prevent dough from building a strong gluten network. This can lead to your pasta becoming too fragile and breaking apart as it cooks. If you'd like a little whole wheat flavor, it's best to combine it with all-purpose flour.
It's best to cook fresh pasta in a large pot of heavily salted water at a rolling boil. Cook pasta for 60 to 90 seconds, or until it floats to the surface and reaches your desired texture.
Absolutely! You can use this pasta dough to make any shape of pasta, you can even add fillings to make ravioli or tortellini.
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Sourdough Discard Pasta Recipe
Equipment
- pasta maker
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Ingredients
- 120 grams all-purpose or 00 flour up to 150 grams if needed
- 40 grams semolina flour
- 6 grams salt
- 2 egg
- 75 grams sourdough discard
Click US Customary to view volume measurements
Instructions
- 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 eggs and sourdough discard in the center of the well.120 grams all-purpose or 00 flour, 40 grams semolina flour, 6 grams salt, 2 egg, 75 grams sourdough discard
- 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.
- If your dough feels too wet and slack, add up to 30 grams (¼ cup) of all-purpose flour, a little bit at a time.
- 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 before using.
- Ferment dough (optional): After 2 hours, place in the refrigerator for at least 2 hours or up to 48 hours to ferment. Rest time is essential for pasta, this allows the flour to hydrate fully and gluten to develop so it doesn't break apart as it cooks.
- Laminate the dough (optional): Liberally dust the dough with flour. Using a rolling pin, flatten the dough into a long rectangle, about 4 inches wide. Brush off any excess flour. Grabbing the short side, fold the dough in thirds to laminate it, this strengthens the gluten further. Roll it out to a thickness that will fit into your pasta machine (if using). Then run it through the rollers to help the dough adhere to itself. If you don't have a pasta machine, simply use your rolling pin to roll out the dough.
- Cut the pasta: Cut the pasta by hand or by using a machine (see step-by-step instructions in post).
- 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.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Sarah Harger says
I love this! Worked perfectly the first time although…that dough is sticky!! It worked! My mom wants to make these but doesn’t have a pizza stone. Is there another option? Dutch oven?
Hannah Dela Cruz says
Hi Sarah! Did you mean to ask about the fresh pasta recipe?
Stephanie Marie Kruger says
I wanted to chime in and echo Dani's comments. This recipe now is way too wet! 🙁
Hannah Dela Cruz says
Oh no! I'm sorry you had this experience. I added a note to the recipe to help with this situation.
Marcy says
If I want to store this pasta (uncooked), what would be the best way to do that? Dry? Freeze?
Hannah Dela Cruz says
Either drying or freezing would both work great!
Dani says
This has been my go-to discard recipe for the last few years and it’s always turned out perfect. Did you change the recipe recently though? My last few batches have turned out WAY too wet. I vaguely remembered separating eggs for this previously, and I just found some old notes I wrote that list 1 egg and 1 egg yolk rather than 2 full eggs. I did my last batch that way (I reserved the egg whites and ended up adding back maybe half a teaspoon)—and it came out perfect again!
Hannah Dela Cruz says
Hi Dani! Thanks for your feedback. I did make some changes to the recipe after taking a pasta class in Italy! I found that the whole eggs got me a result that was closer to the dough that I learned to make in Rome. I totally see how it can feel wetter than the dough made from the older recipe.
I really appreciate your feedback though. I'll add a note to the recipe to include your suggestions!
Dani says
Just wanted to add to my previous comment that this pasta is AMAZING, which I should have said! I’ve done comparisons with at least three other recipes (both with and without discard), and this one comes out noticeably silkier every time. Everyone I’ve made it for says it’s the best pasta they’ve ever had. I’ve also let it sit for maybe five days, and tried it with half whole wheat flour and it’s still perfect. Thanks for sharing it!!
Hannah Dela Cruz says
I'm so glad you loved this recipe. It's one of my favorites on the blog. Whole wheat sounds like a delicious addition.
Rachel says
I’m wondering if the size of eggs could also be contributing to the disconnect. Are you using large eggs?
Hannah Dela Cruz says
Yes! I do use large eggs.
bay says
This recipe is perfect every time. I have let it sit anywhere from overnight to 3 days and it didn't matter. It rolls out perfectly every time!
Zipporah says
This is one of my family's absolute favorite uses for our sourdough discard. We've only done fettuccine width noodles so far but plan to try it as lasagne noodles sometime soon. Thanks for the fabulous recipe!
Make It Dough says
So happy to hear this! I am so glad you enjoy this recipe as much as I do and glad your family loves it as well.
Nosine says
Hello, I don’t have the semolina, can I replace it with AP flour?
Make It Dough says
Yes! You can totally use AP flour in place of Semolina. You can also substitute any other whole wheat flour if you'd like.
Catherine says
I made this recipe and used only AP flour and it turned out great! I made farfalle pasta with it, it was so easy. my first time making homemade pasta and I'm no longer intimidated by it, so glad this is the recipe I chose!
Hannah Dela Cruz says
I'm glad the AP flour worked for you and that you were brave enough to try fresh pasta! It truly is a game changer!
Leslie says
Can I use only semolina with the discard?
Hannah Dela Cruz says
Hi Leslie - I wouldn't do this as semolina is not as extensible as all-purpose so your dough may end up breaking apart.
JanetR says
I want to try this for my family. Can you tell me how much this makes?
Make It Dough says
I'd say this makes enough for 4 small servings or 2 VERY large servings.
Needer says
I'm so glad to hear that you took a pasta class in Italy 🇮🇹 and you shared your knowledge here. That is definitely on my bucket list. I'm new to sourdough but have been making regular pasta for year's. Nothing better then cooking from scratch. I tried this recipe. It's a bit wetter then I'm use to but it turned out DELISH! I had zero issues with the recipe. I just made sure I had flour if it was a bit sticky. Thank you so much for sharing I'm grateful to have it in my sourdough go to pasta recipes 🥰
Hannah Dela Cruz says
Thanks for your feedback, Needer! I am so glad you enjoyed the recipe! When you go to Italy to take your pasta class - take the Pasta with Grandma class on AirBnB it was such a lovely experience and a highlight of my trip.
Jess says
I tried this with a 24 hour fermentation time. The dough turned out soft and was difficult to work with in the pasta machine as it would just stretch out while holding it. I tried to make thing pasta like your pictures, but the sheets that did cut well ended up clumping together soon after despite having dusted with plenty of flour. Any tips on what I should do differently on my next attempt?
Make It Dough says
Oh no I'm sorry this didn't turn out well for you. Perhaps try cutting back on the starter next time to make a drier dough
Tatyana says
Can’t wait to try this recipe. Can you recommend the best way to store ready made pasta? Should I dry it or freeze it? Should I do in bunches or in strands? Any ideas would be great.
Thank you! Love your recipes.
Hannah Dela Cruz says
Hi Tatyana - Love that you're excited about this recipe! It's one of my favorites. I would make pasta nests and dry them out on a baking sheet, uncovered, at room temp. Once the pasta nests are totally dry you can store them in an airtight container, I'd be careful as they can be fragile. Other cooks have also said that freezing the cut pasta works well, so you can also do that if you prefer. Let me know how it goes!
MEG says
this recipe was the best ever SD pasta recipe ever. So I made it again today and thought I was able to remember all the steps without looking. But turns out I forgot to let the pasta rest for 2 hours before putting it in the fridge. I just put it straight into the fridge after kneading.
Make It Dough says
It should turn out just fine!
Lynda says
Your recipe looks really good and will try it going to make lasagna and not sure if the recipe will make enough. Does this recipe double easily
Meo says
Thanks for this genius recipe! It's my first time making pasta at home, I let it ferment for 44 hours and it is divine! I was afraid it would be very sour since my discard is old and the dough smelled sour after fermenting. But when you cook it it just tasted delicious, such a complex flavour profile and perfectly chewy. Had some issues cutting it so thin like in your first picture but making it bigger was nicer anyway to bite! I can never look at industrial pasta the same way again... WIll try lasagna sheets next, I guess they need to be a bit thicker to not turn out mushy!
Jayce says
Hi, have you tried making this with whole meal flour? Would love to try different flour.
Make It Dough says
I've tried to add whole wheat flour in small percentages up to 50% with great success but I've never tried 100% whole wheat.
Julie says
I've never done homemade pasta before so this was exciting. After browsing through hundreds of recipes, your recipe stood out the best because it incorporated sourdough discard since I have a lot of it. My sourdough starter is 100% hydration, I haven't baked with it yet, still hesitant. I've formed the pasta dough and let it stay on the counter for 2 hrs and about 1 hr in the fridge (had to run an errand). When I rolled the dough, it was very elastic but extremely sticky. I used a manual grinder pasta attachment. As the dough was shaped into spaghetti, it was sticking and clumping on itself and was absolute disaster. I've changed the attachment to fettuccine which made no difference. I've scraped the dough out of the press, attempted to reshape it, added significant amounts of extra flour but unfortunately it was not viable to handle and went into trash. It was extremely frustrating and very sticky situation.
Hannah Dela Cruz says
Hi Julie! Sorry you had such a frustrating experience. From what it sounds like, your dough may have needed to develop a little more gluten to hold it's shape while being rolled out without breaking apart. If you ever want to try making fresh pasta again, my tip would be to knead for longer and to add a generous amount of bench flour to your work surface until you don't find your dough to be too sticky. Definitely dust your dough with lots and lots of flour too while you are getting ready to feed your dough into your cutter. If your dough is feeling extra sticky, you can even try using cornstarch (this is what Asian cultures use for noodles).
Lastly, pasta can be challenging and I know that it took me some time to make velvety pasta that tasted really great. The effort in improving my skills were totally worth it though! Hope you don't give up!
Michaela Angelov says
Do you think I can use this recipe for lasagna sheets? I mean, lasagna cooks for longer time, do you think this fresh pasta will be ok for that?
Make It Dough says
I believe someone has tried these on lasagna before and was successful, although I'm not sure about the cooking time!
Michaela says
Do you think I can use this recipe for lasagna sheets? I mean, lasagna cooks for longer time, do you think this fresh pasta will be ok for that?