Sourdough Pasta
This pasta has all the goodness of rich, comforting homemade noodles, plus the addition of savory sourdough flavor.
Ingredients
- 145 grams (1¼ cup) 00 flour or 142 grams (1 cup) all-purpose flour
- 3 grams (½ tsp) fine salt
- 3 egg yolks
- 13 grams (1 tbsp) extra-virgin olive oil
- 125 grams (½ cup) sourdough discard, 100% hydration
Instructions
- Place 00 flour and salt in a food processor. Pulse several times to combine.
- Add egg yolks, olive oil, and sourdough discard to food processor. Blend for 30-60 seconds until a rough dough forms. If dough does not start to come together into a ball, add water by the teaspoon until it does.
- Transfer dough to a work surface and knead for about 10 minutes until dough is fairly smooth. Cover in plastic wrap and let rest for about 30 minutes.
- Place a large covered pot of salted water over high heat.
- Divide dough into two roughly equally sized pieces. Flatten each into a round disc. Cover with plastic or a towel.
- Roll out one portion of pasta at a time, keeping the rest covered. Set a pasta roller to its widest setting and pass the dough through. On a lightly floured surface fold the sheet into thirds (like a letter). Flatten dough with your hands or a rolling pin and pass through the roller again on the widest setting. Repeat folding and feeding through the widest setting 2-3 more times until the dough is smooth and even.
- Roll out dough twice through each of the following settings until dough is about 1/16-inch or until desired thickness is reached (refer to pasta roller manual for guidance).
- Cut dough into sheets about 12-inches long. Sprinkle dough with flour, cover, and repeat rolling with remain portions of dough.
- Fold each sheet of dough into quarters and cut into ¼-½-inch wide noodles (or as desired) with a knife, then unfold each noodle. Alternatively, use the pasta cutter attachment on the pasta roller if you have one. Toss noodles with a light sprinkling of flour.
- Cook pasta in boiling water for 2-5 minutes, depending on thickness, until al dente. Drain and sauce as desired.