Sourdough Discard Pasta

February 12, 2025

45 minutes

medium

2-3 servings

Fresh pasta from the store is a great option, but if you really want good fresh pasta, you have to make it yourself. Making pasta takes a bit of time, but I promise the process is also very rewarding.

Making pasta is much easier if you have a pasta machine. Rolling out pasta is also possible, but it’s probably not the most relaxing activity, as it’s a very comprehensive physical exercise.

The dough is easiest to make with durum wheat flour, as it has a low stretchability. Durum wheat flour is yellower than flour made from regular wheat, and the durum grains are harder and more elastic than wheat grains. And of course, in this recipe we also use sourdough discard to add extra flavor and elasticity.

Here are my tips on how to make your own fresh pasta with or without a pasta machine.

Reviews

Ingredients:

Adjust Servings

	1 cup sourdough discard (100% hydration)
	1 3/4 cups all-purpose, durum wheat flour or "00" flour (plus extra for dusting)
	2 egg yolks
	1/2 tespoon salt
	1/2tespoon olive oil (optional)

Directions

1.

Step 1: Mix the Dough

First, mix the flour and salt together on a clean surface, on the kitchen table or on the silicone baking mat, for example. You can also mix the ingredients in a bowl if the bowl is large enough. Make a well in the center of the mixture and add the sourdough discard, egg yolks, and olive oil. Then, slowly fold the flour into the wet ingredients with a fork until you have a soft dough.

Mark as complete

2.

Step 2: Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. This is important because if the dough is too sticky, you will not be able to make pasta out of it. You can reduce the stickiness by adding a little more flour, a teaspoon at a time. Then wrap the dough in plastic wrap and let it rest at room temperature for 30-45 minutes.

Mark as complete

3.

Step 3: Roll & Cut the Pasta

Once the dough has rested long enough, you can remove it from the plastic wrap and divide the dough into two parts. Roll out both pieces with a pasta roller or rolling pin until the dough is about 1-2 mm thick. Cut the pasta into the shape you want (fettuccine, tagliatelle, pappardelle or even hand-cut shapes).

Mark as complete

4.