Description
There’s something timeless about making pasta from scratch. It’s one of those slow, soul-soothing kitchen rituals that reconnects us to generations past. The process is hands-on, humble, and deeply satisfying—from forming the dough to watching it transform into silky strands of pasta.
Ingredients
The ingredient list is short, simple, and full of pantry staples. If you bake bread, you likely already have everything you need.
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1 cup sourdough discard (unfed): This brings flavor and structure
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2 cups all-purpose flour (or 1 ½ cups all-purpose + ½ cup semolina for extra texture)
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2 large eggs: These give richness, color, and help bind the dough
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½ teaspoon salt: For seasoning and flavor balance
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1 tablespoon olive oil (optional): Adds elasticity and a bit of richness to the dough
Instructions
Start by clearing a large, clean surface—your countertop or a large wooden board works well. Mound the flour in the center, then use your hands or a spoon to create a well in the middle. Add your sourdough discard, eggs, salt, and olive oil (if using) to the well.
Use a fork to gently whisk the eggs and discard together. As you mix, slowly pull in a bit of flour from the inner walls of the well. Continue mixing until the dough becomes thick enough to knead by hand. Don’t worry if it looks a little rough at first—this is normal.
Bring the dough together with your hands and begin kneading it on the surface. Press, fold, and turn the dough repeatedly for 8 to 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If the dough is too wet, add more flour, a tablespoon at a time. If it’s too dry or cracking, sprinkle on a few drops of water and keep kneading.
Once kneaded, wrap the dough in plastic wrap or place it in a bowl covered with a damp cloth. Let it rest for at least 30 minutes at room temperature. This rest period allows the gluten to relax, making the dough easier to roll out later. You can let it rest for up to 2 hours if you’d like.
After resting, divide the dough into 2 or 4 portions to make it easier to work with. Use a pasta machine to roll out each piece to your desired thickness, or simply use a rolling pin if you prefer a more hands-on approach. Cut the dough into ribbons (fettuccine, tagliatelle, pappardelle) or use it for filled pastas like ravioli.
Bring a large pot of salted water to a rolling boil. Drop in your fresh pasta and cook for just 2–3 minutes. Because it’s fresh, it cooks quickly. Once al dente, drain the pasta and toss it immediately with your favorite sauce.
Notes
This sourdough pasta is a delicious way to use up discard and make something wholesome from scratch. It’s flexible, freezer-friendly, and easy to roll by hand or machine.
- Prep Time: 20 minutes
- Rest Time: 30–120 minutes
- Cook Time: 3 minutes
- Category: Homemade Pasta
- Method: Kneading, Rolling, Boiling
- Cuisine: Italian, Rustic
Nutrition
- Serving Size: 1 portion (based on 4 servings total)
- Calories: ~260
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 93 mg