Sourdough Discard Pasta
Fresh pasta made with semolina and Sourdough Discard
Equipment
- Pasta Roller and Cutter
Ingredients
- 3 Cups Semolina Flour
- 4 Egg Yolks
- 1⅓ Cups Sourdough Discard
- 1 tsp Salt
- Water As Needed
Instructions
- On a cutting board or other food safe surface, pile your semolina flour and salt.
- Make a well in the center of your pile, put your yolks and sourdough starter in the center of the well.
- From the middle, begin mixing everything together with a fork. Slowly incorporate the flour from the outside into the middle.
- When the flour is almost fully incorporated, begin kneading by hand. You really need to feel the dough, if it is feeling dry, you will need to incorporate a bit of water, if it is soft, you will need to add more flour. You want the consistency to be similar to play doh, but a bit drier.
- Knead by hand for about 5-10 minutes to work the gluten. Pretty much just go as long as your arms will allow.
- Wrap the dough and allow it to rest for at least 30 minutes. You can leave it in the fridge for up to 24 hours.
- After your dough has rested, separate it into 4-6 equal pieces to begin rolling.
- With a rolling pin, roll the pasta into long sheets dusting with flour as necessary to keep from sticking to your work space. If you have a pasta roller this is much easier.
- If you do not have a pasta roller, continue rolling out your sheets until they are long and thin, trying to keep them as even as possible, you can cut into wide noodles with a bench scraper or pizza cutter.
- If you have a pasta roller, roll your sheets to a number 6 then cut into any desired shape you prefer.
- To cook your pasta, bring a pot of salted water to a boil. Boil your noodles for 3-5 minutes until al dente. Fresh pasta cooks very quickly compared to dried pasta
- You can store your fresh pasta for up to a week covered in the refrigerator, or you can dry the pasta by leaving it on a wired rack or hung on a pasta drying rack in a well ventilated area of the house with good air flow. This can take up to 2 days to get fully dry. You can store dried pasta for like, 6 months, but I guarantee you'll use it before then!