Sourdough Discard Pasta

Here's a recipe for 6 servings of sourdough discard pasta—delicious, simple, and a great way to use up that discard!

Ingredients:

• 3 cups (375g) all-purpose flour

• 1 cup (240g) sourdough discard (unfed, from fridge is fine)

• 3 large eggs

• 1 tbsp olive oil

• 1 tsp salt

Optional: Extra flour for dusting while kneading/rolling.

Instructions:

1. Mix the Dough:

   • In a large mixing bowl or on a clean surface, make a well in the center of the flour.

   • Add the sourdough discard, eggs, olive oil, and salt into the well.

   • Use a fork to gradually whisk the wet ingredients, pulling in flour bit by bit until it becomes a shaggy dough.

2. Knead:

   • Knead for 8–10 minutes until smooth and elastic. If it's sticky, add a little flour; if too dry, wet your hands and knead in a touch of water.

   • Wrap in plastic or cover with a damp towel. Let it rest at room temp for 30 minutes (up to 2 hours is fine).

3. Roll and Cut:

   • Divide dough into smaller pieces. Roll out with a pasta machine or rolling pin to your desired thickness.

   • Cut into noodles, fettuccine, tagliatelle, or even sheets for lasagna or ravioli.

4. Cook:

   • Boil in salted water for 2–4 minutes until al dente. Fresh pasta cooks fast!

Tips:

• You can freeze extra dough or pasta once shaped.

• Pairs well with everything—simple garlic butter, pesto, carbonara, or a creamy mushroom sauce.