Got extra sourdough starter? Don’t toss it—Sourdough Discard Pasta is the perfect way to turn that tangy leftover into rich, flavorful homemade noodles. This pasta is soft, silky, and packed with subtle sourdough character that pairs beautifully with any sauce. Whether you roll and cut it by hand or run it through your pasta maker, this recipe transforms simple ingredients into a gourmet experience. Add a garlic sourdough toast on the side and you’ve got a meal worth savoring.
Sourdough Discard Pasta Recipe
Advertisements
Equipment
- Measuring cups
- Pasta maker Kitchen aid attachment
- bench scraper
- Pasta tree
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1 egg yolk
- 1 cup sourdough discard
- ½ tsp salt
Instructions
- Directly on a clean workspace, pour 2 cups of flour. Make a well in the middle of the flour with your hands. Crack 2 eggs and the yolk directly into the middle. Add the sourdough discard and salt right on top.
- Using a fork, whisk together the eggs and discard while slowly adding flour to the mixture. Use your bench scraper to help incorporate the flour. When the dough has mostly come together, use your hands to knead the dough for 5 – 7 minutes until you have a smooth ball.
- Wrap the dough ball with plastic wrap and let rest on the counter for one hour.
- After resting, cut your dough into for equal pieces. Use your rolling pin to flatten each piece into a small rectangle. This makes it easier once you put it in the pasta maker.
- Using the pasta roller, start with the number one and roll your pasta out to your desired thickness. My sweet spot is either 4 or 5. I think the pasta is better the thinner it is, but this is all personal preference!
- Once all your pasta sheets are rolled out, use your bench scraper to cut each piece in half. Switch your attachment to the pasta cutter. (or you can hand cut the pasta with a large knife or pizza cutter and skip this step)
- Flour each sheet before putting them into the cutter. Cut the pasta into noodles and hang them on your pasta drying tree. If you don’t have a pasta drying tree you can add more flour to and twirl each bunch on top of a kitchen towel and cover them.
- Let the pasta dry out for one more hour.
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt to the water and carefully place the pasta into the pot.
- Let the pasta boil for 5 minutes. Fresh pasta takes a lot less time to cook than the pre-packaged noodles.
- Once your pasta is cooked, drain the noodles and toss with your favorite sauce!
- Serve with a side of garlic sourdough bread and enjoy!
Health Benefits of Sourdough Discard Pasta
While indulgent in flavor, this recipe offers several wholesome and practical benefits:
- Minimizes Food Waste: Using sourdough discard gives new life to something you’d otherwise throw away.
- Improved Digestibility: Even discard from a fermented starter may offer slightly improved digestibility over regular flour-based pasta.
- Customizable Add-Ins: Add herbs, spinach purée, or beet juice for flavor, color, and nutrients.
- Egg-Based Protein: Eggs contribute essential amino acids and make the pasta rich and satisfying.
- Encourages Mindful Cooking: Making pasta from scratch encourages hands-on connection to your food—great for mental well-being and kitchen creativity.
Recipe you May like: Tiramisu Sandwich Cookies Recipe
