Sourdough Discard Pasta Recipe

Servings servings

Prep Time 30

Cook Time 2

Resting Time 30

Total Time 1 2

INGREDIENTS

4 large eggs
200 g sourdough discard
500 g Captuo Semola flour (can substitute for 00 flour, all-purpose flour, or bread flour)

Equipment

Mixing bowl
Plastic wrap
Bench scraper (or knife)
Stand mixer (optional)
Pasta roller and cutter (optional)
Rolling Pin (if you don't have a pasta roller)
Scale

Instructions

Mix the dough: In a bowl, whisk together 4 large eggs and 200 g sourdough discard. Gradually add 500 g Captuo Semola flour and mix until a shaggy dough forms.
• With a stand mixer: Use a dough hook on low speed for 5 minutes, then knead by hand for 1–2 minutes until smooth. Add a splash of water if too dry.
• By hand: Knead on a floured surface for about 10 minutes until smooth and firm.
Rest the dough: Wrap tightly in plastic wrap and let rest for 30 minutes at room temperature or overnight in the fridge for a long fermentation that enhances digestibility and flavor.
Divide & prepare: Cut the dough into 8 equal pieces and keep unused portions covered. Lightly flour one piece and flatten slightly.
Roll out the pasta:
• With a pasta roller: Start at the thickest setting and gradually thin until about 2mm thick (setting 7 on the KitchenAid pasta roller attachment).
• By hand: Use a rolling pin to roll the dough as thin as possible, aiming for a sheet you can almost see through.
Cut the pasta:
• With a cutter attachment: Feed pasta sheets, flouring both sides if needed, through the cutter.
• By hand: Lightly flour, roll up the sheet, and slice into strips with a knife.
Dust & store: Lightly toss the cut noodles in flour to prevent sticking. Cook immediately, or let them rest on the counter for a few hours if needed. For later use, refrigerate for up to a day, dry for long-term storage, or freeze for a quick meal anytime.
Cook & enjoy: Boil in salted water for 2 minutes, drain, and toss with your favorite sauce.

Video

Notes

Flour substitutions: The best flour I’ve ever used for pasta is Caputo Semola Di Grano Duro Rimacinata Semolina Flour. It’s the yellow bag – it does make a difference. Good substitutes include 00 flour, all-purpose flour, or bread flour.

Serving size: This recipe makes a lot of pasta. There are approximately 16 2 oz. servings. I'd say this would comfortably feed a family of 10. Feel free to cut the recipe in half if you like, but I suggest making this large batch and freezing half of the dough for another day! As a family of 5, we boil it all, eat half for dinner, and save half for leftovers the next day.