Sourdough Discard Pasta
Fresh homemade pasta with complex flavor from sourdough discard. Silky texture and subtle tang.
Fresh pasta is a revelation, and adding sourdough discard makes it even better. The fermented flour adds subtle complexity and creates a silkier texture that holds sauce beautifully.
No pasta machine needed - a rolling pin works fine for rustic noodles.
Instructions
- 1
Make Dough
Mound flour on a clean work surface and make a well in the center. Add discard, eggs, olive oil, and salt to the well. Use a fork to gradually incorporate flour into the wet ingredients until a shaggy dough forms.
- 2
Knead
Knead the dough for 8-10 minutes until smooth and elastic. It should be firm but pliable. Add flour if too sticky, or a few drops of water if too dry.
- 3
Rest
Wrap dough tightly in plastic wrap and let rest at room temperature for at least 30 minutes (or up to 2 hours). This is essential - the dough will be much easier to roll.
- 4
Roll
Divide dough into 4 pieces. Working with one piece at a time (keep others covered), roll into a thin sheet, about 1-2mm thick. Use a pasta machine if you have one, or a rolling pin.
- 5
Cut
Dust the sheet lightly with flour, fold loosely, and cut into desired width: thin for spaghetti or tagliolini, wider for fettuccine or pappardelle. Unfold and toss with flour to prevent sticking.
- 6
Cook
Bring a large pot of salted water to boil. Cook fresh pasta for 2-4 minutes until al dente. Fresh pasta cooks much faster than dried!
Tips & Notes
- The rest is crucial - it relaxes gluten and makes rolling much easier
- 00 flour gives silkier pasta but all-purpose works well too
- Fresh pasta can be dried for storage or frozen in portions
- Salt the pasta water generously - it should taste like the sea
- Save pasta water to loosen sauces - the starch helps them cling
Pasta Shapes
Fettuccine
Cut into strips about 6mm wide. Classic with butter and Parmesan or Alfredo sauce.
Tagliatelle
Similar to fettuccine but slightly wider. Traditional with Bolognese.
Pappardelle
Wide ribbons about 2-3cm. Perfect with braised meats and rich sauces.
Maltagliati
Irregular "badly cut" pieces. Rustic and charming - no precise cutting needed.
Lasagna Sheets
Roll thin but do not cut. Use fresh in lasagna - no pre-cooking needed.
Storage
Fresh (Same Day)
Toss with flour, form into nests, and keep covered until ready to cook.
Dried
Hang over a pasta drying rack or lay flat on a floured surface until completely dry. Store in airtight container for months.
Frozen
Freeze pasta nests on a tray, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes.
The Sourdough Advantage
The fermented flour in sourdough discard contains partially broken-down starches that create a silkier texture. The subtle tang also complements many sauces, adding depth without being noticeable as "sour."
Simple Sauce Ideas
- Brown butter and sage
- Cacio e pepe (cheese and pepper)
- Garlic, olive oil, and chili flakes
- Fresh tomato and basil
- Carbonara