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Homemade Pasta with Sourdough Discard

Homemade Pasta with Sourdough Discard

265kcal
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Prep 25 minutes
Cook 3 minutes
Total 58 minutes
This homemade pasta recipe is a fantastic, flavorful way to utilize your leftover sourdough discard. Blending all-purpose flour and semolina yields an ideal al dente texture that pairs beautifully with your favorite sauces, while making sure none of your starter goes to waste.
Servings 5 Servings
Cuisine Italian

Ingredients

The Fresh Pasta Matrix
  • 125 g All-purpose flour
  • 125 g Semolina flour
  • 6 Egg yolks (Alternatively: swap for 2 whole large eggs)
  • 60 g Sourdough discard
  • 1/2 tsp Olive oil
  • Extra flour (Reserved strictly for dusting the cut strands)

Equipment

Method

Well Blending & Manual Hand Kneading
  1. Sift the 125g of all-purpose flour and 125g of semolina flour directly onto a clean, spacious work surface. Gather the flours together and use your fingers to create a wide hollow well in the exact center.
  2. Drop the 6 egg yolks (or 2 whole eggs) and the 60g of sourdough discard straight into the hollow well.
  3. Using a fork, gently whisk the yolks and sourdough discard together, slowly drawing in the surrounding flour wall a little bit at a time.
  4. Drizzle the 1/2 teaspoon of olive oil across the crumbly mixture, then begin working the dough together forcefully with both hands.
  5. The mixture will feel remarkably dry and crumbly at the start. Continue kneading intensely for 10 to 12 minutes; the residual moisture will slowly hydrate the flours, gathering the mass into a unified dough. Note: If the matrix remains stubbornly stiff or brittle after 8 minutes, knead in a tiny splash of extra egg white or yolk. If it feels too wet or soft, work in a dusting of extra flour.
  6. Shape the smooth dough into a firm ball, wrap it securely in plastic wrap, and let it rest undisturbed on your counter for 30 minutes.
Mechanical Rolling & Precision Cutting
  1. Unwrap the rested dough and cut it cleanly into 4 to 6 equal pieces using a bench scraper or knife.
  2. Take one piece of dough (keeping the remaining pieces covered so they don't dry out) and flatten it into a rough disc using a rolling pin.
  3. Set your pasta roller to its widest setting (typically number 1 or 2). Run the flattened dough sheet smoothly through the machine.
  4. Adjust the machine down incrementally to a thinner setting (such as number 4, 5, or 6 depending on how delicate you prefer your noodles) and feed the sheet through again to create a long, uniform pasta sheet.
  5. Run your thin sheet directly through the pasta cutter attachment to slice it into clean strands. Immediately toss the fresh noodles with a generous dusting of flour to prevent them from sticking together. Repeat for the remaining portions.
Flash Boiling
  1. Bring a large pot of salted water to a rolling boil over high heat.
  2. Drop the fresh pasta strands into the water and cook for a brief 2 to 3 minutes just until they float to the top and reach a perfect al dente bite. Drain immediately, toss with your favorite sauce, and enjoy!

Nutrition

Calories265kcalCarbohydrates40gProtein9gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol233mgSodium11mgPotassium97mgFiber2gSugar0.2gVitamin A311IUCalcium36mgIron3mg

Notes

  • The Hydration Patience Guardrail: Do not panic or add water to the mix during step 5 when the dough looks like dry sand. Fresh egg pasta relies on an incredibly dense structural format to hold its shape during rolling. Trust the 10-minute kneading timeline—the mechanical friction and hand warmth will draw the moisture out of the sourdough discard to create a completely smooth, unified ball.
  • Why the Plastic Rest is Critical: Skipping the 30-minute counter rest will make your dough nearly impossible to roll out smoothly. Kneading builds intense structural elasticity in wheat proteins. Resting allows those tight gluten lines to slacken completely, ensuring the sheets glide effortlessly through your pasta maker without snapping back, tearing, or wrinkling.
  • Long-Term Dehydration Storage: If you aren't planning to cook your pasta immediately, you can preserve it for later. Arrange the cut flour-dusted strands into loose nests and let them air-dry completely on a drying rack or towel. Once they are entirely brittle, seal them inside an airtight container or bag and store them safely in your refrigerator.
  • Managing Egg Hydration Variances: Whole eggs contain significantly more water than pure fat-rich yolks. If you choose the 2 whole egg option instead of the 6 yolks, your initial dough mass will feel much wetter early on. Keep a small dish of extra semolina nearby to dust your hands and workspace if the dough begins sticking to your counter.

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