This Sourdough Pasta Discard Recipe is not quite as daunting as it sounds. With a prep time of only about twenty minutes, and a fermentation time of several hours, you have the flexibility to make this recipe all in the same day, or to start the night before, and to finish the next day. This recipe requires a pasta roller to roll the dough; however, the same recipe can be followed to make noodles that taste just as delicious rolled thin with a rolling pin and added to your favorite chicken noodle soup!
Using raw eggs in sourdough recipes
Before we get started with this recipe, I want to point out a couple important factors.
- This recipe calls for raw eggs.
- You have flexibility in the way you choose to ferment this recipe.
For a recipe to truly be a sourdough recipe, the product must ferment over a period of several hours. While, I have made this recipe several times using raw eggs and fermenting at room temperature, I am going to give you an alternative fermentation method in case you aren’t comfortable with room-temp fermentation.
Why it is safe
First, let me explain why room-temp fermentation is safe.
- Any risk of Salmonella is carried on the shells of the eggs. To minimize risk, if using raw eggs like I am, be sure to wash the shells of the eggs before cracking. After cracking the eggs, thoroughly wash your hands. If using store bought pasteurized eggs, the risk is already minimized as these eggs are already washed.
- The pasta will be cooked before consumed in boiling water which is 212 degrees Fahrenheit. Salmonella is destroyed at a temperature of 150 degrees or higher.
- The acidic nature of sourdough makes it more difficult for Salmonella to survive. A person’s stomach acid is a natural defense against Salmonella. While the acid in the stomach is slightly more acidic than sourdough bread, the acid in the starter is still able to fight against the harmful Salmonella.
A long fermentation alternative
While I am convinced that this recipe is safe to ferment at room-temp, if you are not convinced, you should absolutely make the right decision for your family. I’m going to give you an alternate form of fermentation. I let this recipe long ferment at room-temp for about 6-8 hours. However, you can also ferment this recipe in the fridge.
Placing an uncooked sourdough product in the refrigerator slows down the yeasts, and causes the fermentation process to take longer. It is not possible to rise a sourdough product in the fridge, but since we only need fermentation in this recipe (not rise), we can absolutely ferment this recipe in the fridge.
You will want to double or triple your fermentation time depending on how fermented you need your pasta to be. Plan to ferment in the fridge for a minimum of 12 hours and a maximum of 24 hours. The longer you ferment a grain, the more digestible it becomes.
Now that we have that out of the way, let’s jump into the recipe!
Sourdough Pasta Discard Recipe Ingredients
This recipe takes only 5 ingredients that you most likely already have in your house! In addition to these four ingredients, you will, of course, need your sourdough starter. Lets go through a few details about the ingredients.
All Purpose Flour – Some people prefer to use a pasta flour or a bread flour, but I have always used all purpose flour and it turns out just fine! Feel free to experiment with these flours however as they can be used in a 1-1 ratio.
Eggs – As I mentioned previously, I use our fresh raw eggs after washing the shells. You’ll notice that the recipe calls for whole eggs and egg yolks. Easily separate the egg whites and egg yolks by cracking into a separate bowl. After washing your hands, scoop your fingers under the yolk, and gently lift up. The whited will fall back into the bowl.
Olive Oil – I like to use a high quality oil as not all olive oils are created equal. Look for an organic, cold-pressed extra virgin olive oil.
Salt – I prefer to use sea salt over iodized salt. Not only is sea salt overall healthier, but iodized salt can also give sourdough recipes a bitter unpleasant flavor.
Sourdough Discard – For this sourdough pasta discard recipe, of course, you need sourdough discard. Sourdough discard works great as it will decrease the rise of the dough. Also, it is more acidic which is better for the long fermentation with raw eggs.
Mixing your Sourdough Pasta
Now that we have discussed the ingredients, it’s time to get mixing. Add the flour to a large bowl or mix directly on your counter top. Make a small well in the flour. Sprinkle the salt evenly over the flour.
In another bowl, add your eggs and egg yolks and beat well. Add in your sourdough starter and olive oil. Thoroughly combine these ingredients.
Add the wet ingredients into the flour well a quarter of the liquid at a time. Using a fork, slowly incorporate the ingredients from the center of the well. As the first liquid is becoming incorporated, add in another quarter and continue to mix.
By the time all the wet ingredients are mixed, you will have a very wet but manageable dough. Sprinkle your counter or your mixing bowl with an additional cup of flour. Using a dough scraper, continue incorporating as much flour as you can.
Once the dough is starting to form and is no longer extremely sticky, begin kneading with your hands, continue working in flour until you can knead without your hands becoming sticky with dough. The dough should become somewhat tough and difficult to work with.
At this point, double wrap the dough in plastic wrap and ferment using your preferred method. Ferment for a minimum of 6 hours at room temperature or 12 hours in the fridge.
*Alternatively, you can whisk the eggs, sourdough starter, olive oil, and salt together in the bowl of a stand mixer, add in the flour, and let the kitchen aid do the kneading for you! This option works just as well if you have a stand mixer!
Rolling your Sourdough Pasta Dough
Before rolling the sourdough pasta dough, if fermenting at room-temperature, chill for 30-60 minutes in the fridge. Remove the dough from the plastic wrap and divide into four equal sections.
Starting with one section, use your hands to begin flattening the dough into a long rectangular shape. You do not need to roll the dough first. The pasta roller will do all the work.
Set your pasta roller to the widest setting and begin rolling the pasta. Hold the pasta above the roller, and gently guide the dough into the attachment. Roll a couple times on each setting before going to a thinner setting.
BE SURE to thoroughly flour both sides of your dough as well as the surface your dough will be landing on. If the dough is not floured well, it will stick together and stick to the roller. Trust me, I learned this the hard way!
Continue guiding the dough through the roller gradually going thinner and thinner with the setting. Once the pasta is as thin as you desire, cut into long strips to use as lasagna noodles, or proceed to another attachment such as the spaghetti or fettuccini attachments. Be sure to flour the surface before rolling through these attachments.
Using your Sourdough Pasta
Before storing or using the pasta, it is best to let it dry. Let it set out on a floured surface for 1-2 hours until it starts to feel dry and brittle.
Once you have rolled/cut all your pasta, it is now ready to store the pasta or cook the pasta. To store the pasta, simply place it into an airtight container and freeze.
To use the pasta, bring a large pot of water to a boil and add in a splash of olive oil. Add in your pasta being sure to not overcrowd your pot. Boil for 3-5 minutes until the noodles are very flexible but not mushy.
Strain the water, and add your favorite marinara or alfredo to your delicious homemade sourdough pasta!
I hope you enjoyed this sourdough pasta discard recipe. Let me know your favorite pasta dish in the comments below!
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Sourdough Discard Pasta
This Sourdough Discard Pasta is a delicious alternative to regular pasta using fermented grains and fresh ingredients! Mix in the morning and roll it out in the evening for a delicious pasta night!
Ingredients
- 2 Cups All Purpose Flour (additional cup for Kneading)
- ½ cup sourdough discard (discard is more acidic than active)
- 3 Eggs
- 2 T Olive Oil (2 Additional tablespoons for cooking the pasta)
- 1 tsp salt
Instructions
- Mix the 2 cups flour and the salt. Add the mixture to directly to your counter top and make a small well
- Separate your eggs from your egg yolks and place in a bowl.
- Add the other whole eggs.
- Add the sourdough starter discard and the olive oil and whisk until well combined.
- Add the wet ingredients into the flour well a
quarter of the liquid at a time. - Using a fork, slowly incorporate the ingredients from the center of the well. As the first liquid is becoming incorporated, add in another quarter and continue to mix. The mixture will be sticky.
- Begin slowly incorporating the additional cup of flour into your pasta 1/4 cup at a time and incorporate with a dough scraper.
- Once the dough is starting to form and is no
longer extremely sticky, begin kneading with your hands. - Continue working in flour until you can knead without your hands becoming sticky with dough. The dough should become somewhat tough and difficult to work with.
- Double wrap the dough in plastic wrap and allow to rest at room temperature for 6-8 hours. Chill for 30-60 minutes before rolling.
- Remove the dough from the fridge and divide into 4 equal sections.
- Starting with one section, use your hands to
begin flattening the dough into a long rectangular shape. - Thoroughly flour both sides of the pasta dough to avoid sticking. Do this EVERY time before rolling on a thinner setting.
- Set your pasta roller to the widest setting and begin rolling the pasta. Hold the pasta above the roller, and gently guide the
dough into the attachment. - Continue guiding the dough through the roller gradually going thinner and thinner with the setting.
- Once the pasta is as thin as you desire, cut into long strips to use as lasagna noodles, or proceed to another attachment such as the spaghetti or fettuccini attachments. Be sure to flour the surface before rolling through these attachments.
- Before storing or using the pasta allow to dry at room temperature for a couple hours.
- If using your pasta right away, prepare a large pot of boiling water with a couple tablespoons of olive oil.
- Once the water is boiling, add your pasta to the water. Be sure to not overcrowd your pot. For the amount in this recipe, only boil 1/4 of the pasta at a time in a standard 8 quart pot.
- Boil the pasta for about 5 minutes. Check the pasta at this point by removing a little with a slotted spoon and cook an additional 1-2 minutes if the pasta is to al dente for your preference.
- Drain the pasta and pasta water through a strainer and rinse with cold water.
- Serve your pasta with your favorite marinara or alfredo sauce!
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