SOURDOUGH DISCARD PASTA
Updated: Mar 24
Nothing beats fresh pasta. As a matter of fact, once you've tried making fresh pasta, I doubt you will be buying boxed pasta from the grocery store again.
I have made pasta in the past but only recently delved into sourdough discard pasta. Just because I have a lot of discard at home from baking sourdough breads day in and day out.
This recipe makes approximately a pound of pasta. You can add whatever inclusions you wish i.e., herbs, edible flowers, etc.
100 grams Semolina Flour
130 grams all-purpose flour
3 egg yolks
130 grams Sourdough discard
15 grams olive oil
7 grams salt
20 grams black truffle minced (or any other inclusions you wish)
Fresh Rosemary, minced
1/2 to 1 Tablespoon (depends on your preference, how strong you want the flavor)
Into mixing bowl of a stand mixer, sift flours. Add egg yolks and sourdough discard.
Using a dough hook, mix at low speed initially until a crumbly dough forms.
Slowly add olive oil, the salt, and your inclusion (minced truffle in this instance).
Continue mixing now at low to medium speed until mixture is smoother. Option to add sprinkling of water if your dough is too stiff.
Shape the dough into a ball. Transfer to a smaller bowl, cover, and put in the fridge for at least an hour (up to 4 to 6 hours).
Once ready, divide the dough ball into 2 to 4 smaller dough balls.
Using a pasta machine or a rolling pin, flatten the dough balls--- thinness or thickness depends on your preference. Then shape or cut as desired.
In a pot of boiling water with salt added, cook the pasta for 2 minutes.
If you are drying your pasta for at least 24 hours, carefully turning it at regular intervals--- cook the pasta in a pot of boiling water for 6 minutes.
Toss into your favorite pasta sauce.