Sourdough Pasta

This homemade sourdough pasta is rich in flavor and has a slight tang from the discard, making it a delicious and unique alternative to traditional pasta.

Ingredients:

1 cup sourdough discard (unfed)

2 cups all-purpose flour (or 1 ½ cups all-purpose + ½ cup semolina)

2 large eggs

½ teaspoon salt

1 tablespoon olive oil (optional, for extra elasticity)

Instructions:

Make the Dough: On a clean surface, make a mound with the flour and create a well in the center. Add the sourdough discard, eggs, salt, and olive oil (if using).

Incorporate Ingredients: Using a fork, gradually mix the wet ingredients into the flour, working from the center outwards until a shaggy dough forms.

Knead the Dough: Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If it's too sticky, add a little more flour; if too dry, add a tiny bit of water.

Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This helps relax the gluten for easier rolling.

Roll and Cut: Roll out the dough using a pasta machine or a rolling pin to your desired thickness. Cut into shapes (fettuccine, tagliatelle, or even ravioli).

Cook the Pasta: Boil salted water and cook the fresh pasta for 2-3 minutes until al dente. Drain and toss with your favorite sauce.

Storage Tip:

Store uncooked pasta in an airtight container in the fridge for up to 2 days or freeze for longer storage.