If you’ve taken one of my pasta classes, you already know how much I love making fresh pasta from scratch.
There’s just something about it.
Maybe it’s the process of turning a few simple ingredients into something so delicious. Maybe it’s gathering around the kitchen island with a glass of wine while dough rests on the counter. Or maybe it’s because homemade pasta has a way of making an ordinary weeknight dinner feel like an occasion.
Whatever the reason, this sourdough pasta has become one of my favorite ways to use up sourdough discard.
If you’re new to sourdough, discard is simply the starter that’s removed before feeding. While it isn’t active enough to raise a loaf of bread, it’s still full of flavor, which makes it perfect for recipes like this. It adds a subtle richness and depth to the pasta without making it taste sour.
And the best part? It’s incredibly simple.
Why I Love This Recipe
I think people hear “homemade pasta” and immediately assume it’s difficult.
I used to think the same thing.
But once you make it a few times, you’ll realize it’s actually one of the most forgiving things you can make in the kitchen.
It’s also one of my favorite recipes to make with friends or family. Everyone can help roll, cut, shape, and inevitably sneak a few pieces of dough along the way.
There’s usually flour on the counters, music playing in the background, and someone asking when dinner is ready.
Honestly, that’s my favorite kind of cooking.
Ingredients
- 300g flour (00 flour is wonderful here, but all-purpose works too)
- 100g sourdough discard
- 2 large eggs
- 1 teaspoon salt
Directions
On a clean countertop or in a large bowl, combine the flour and salt. Create a well in the center and add the eggs and sourdough discard.
Using a fork, begin mixing the eggs and discard together, slowly pulling in the flour from the edges until a shaggy dough forms.
Once the dough starts coming together, use your hands to knead it until smooth and elastic, about 8–10 minutes.
Wrap the dough or cover it with a bowl and let it rest for at least 30 minutes. This allows the gluten to relax and makes rolling much easier.
Rolling & Cutting Your Pasta
Once your dough has rested, it’s time for the fun part.
I use the KitchenAid pasta roller attachment, and if you’ve never used one before, don’t worry—it’s much easier than it looks.
Divide your dough into 4 pieces and keep the pieces you’re not working with covered so they don’t dry out.
Flatten one piece into a rough rectangle with your hands. Set your pasta roller to the widest setting (usually #1) and feed the dough through.
After the first pass, fold the dough into thirds like a letter and run it through again. I usually do this 2–3 times on the widest setting because it helps create a smoother, silkier dough.
From there, work your way through the settings one at a time.
- Setting 1
- Setting 2
- Setting 3
- Setting 4
- Setting 5
For fettuccine, I almost always stop at setting 5. For ravioli, I usually go one setting thinner. For lasagna sheets, setting 4 or 5 works beautifully. If I’m making delicate pasta like angel hair, I’ll continue rolling a bit thinner.
As the dough gets longer, support it with your hands so it doesn’t stretch under its own weight.
Once you’ve reached your desired thickness, lightly dust the sheet with flour and run it through the cutting attachment.
I like to toss the noodles with a little flour and form them into loose nests while I finish the remaining dough.
And if your first sheet comes out a little crooked or uneven? Welcome to homemade pasta. It’s supposed to have character.
A Few Notes
- If the dough feels sticky, add a light dusting of flour.
- If it keeps shrinking back while rolling, let it rest for 5–10 minutes and try again.
- Fresh pasta cooks much faster than dried pasta, so keep an eye on it.
- Fresh pasta freezes beautifully, making it a great make-ahead option.
- A pasta machine makes things easier, but it isn’t necessary.
Cooking Your Pasta
Bring a large pot of generously salted water to a boil.
Fresh pasta cooks surprisingly quickly—usually in just 2–4 minutes depending on the thickness.
Give it a taste and pull it as soon as it’s tender.
That’s one of my favorite things about fresh pasta. By the time your sauce is ready, dinner is practically done.
My Favorite Ways to Serve It
The beauty of fresh pasta is that it doesn’t need much.
A simple pomodoro sauce, brown butter and sage, fresh pesto, or good olive oil with parmesan can be enough.
In the summer, I love tossing it with roasted cherry tomatoes, basil from the garden, and plenty of parmesan.
Simple ingredients. Good company. A bottle of wine. That’s usually my idea of a perfect evening.
If you’ve been looking for a new way to use your sourdough discard, this is it. It’s approachable, delicious, and one of those recipes that makes people think you worked much harder than you actually did.
My favorite kind of recipe.
xo,
Staci
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