If you are comfortable making bread dough, pasta making is defiantly something you should try next. Even if you are new to making doughs in general, you should still give this a try!
Pasta dough is less hydrated than a typical sourdough and much easier to work with. It’s not sticky and super smooth. A typical egg pasta dough is flour hydrated with eggs and egg yolks. This is a great place to add discard. The discard works seamlessly in the pasta dough and does not give it a sour flavour. The discard replaces the role of some of the eggs, which is why there are less eggs in this recipe than a standard egg pasta.
This is not an authentic Italian pasta recipe. But, if you are looking for a fun pasta recipe to make at home whilst using up some discard, this is a great one to try.
You do not need a pasta roller to make this recipe. I don’t have one and I just roll out the dough and cut long noodles. The finished noodles aren’t perfectly uniform but once you are eating, no one cares. Of course, if you have a pasta roller you can definitely use it.
Sourdough discard egg pasta
Equipment
- Pasta roller (optional)
Ingredients
- 250 grams AP Flour
- 50 grams Discard
- 2 Eggs
- 1 Egg Yolk
Instructions
Make the dough
- In a large bowl or on a cutting board, add the flour.
- Form a well in the middle of the flour.
- Add the eggs, egg yolk and starter into the well.
- Start breaking up the eggs with a fork in circular motions. The starter will start to combine into the eggs as well.
- Keep working the fork in circular motions, slowly pulling the flour from the sides of the four well into the egg mixture.
- Keep going until all the flour is incorperated. Use your hands to knead the dough a few times to make sure everything is incorporated.
- Let dough rest, covered, for at least 30 mintues in the fridge.
Shape dough
- Divide the dough into 4 pieces. Roll out, either with a pasta roller or a rolling pin. Make sure to flour the dough before any rolling. Roll into a thin sheet.
- If you are rolling by hand, use a pizza cutter to cut long strips. You can also make stuffed pasta like ravioli.
- Let pasta sit at room temeprature, uncovered, for 30 minutes – 1 hour to let it dry out. (You can freeze after this step or cook)
Cook pasta
- If cooking from fresh, add to salted boiling water. Let boil for 2-3 minutes until the pasta floats. If cooking from frozen, add to boiling water for 5-6 minutes until pasta floats. Remember, you can always try a piece if you are unsure.
- Once the pasta is boiled, you can also sauté in some butter or serve with sauce.
I hope you give this recipe a try. It requires some basic ingredients and you get a super tasty pasta in the end. It is also a really nice dough to work with; not super sticky and not super stiff. You don’t even need any fancy equipment to make it!
Good luck and happy baking (or cooking)!