Sourdough Discard Pasta

Makes enough for 4 servings.

175g semolina flour

75g 00 flour (or organic all-purpose flour)

2 large eggs

100g sourdough discard

On a wooden cutting board, place both of the flours into a pile then create a little well in the middle. Crack both of the eggs into the well and, using a fork, whisk them gently, trying not to disturb the flour too much. Add the sourdough discard on top of the whisked eggs and gently incorporate the flour into the egg mixture a little at a time.

Once it gets too hard to mix with a fork, use a bench knife to combine the flour and egg mixture. Try not to use your hands at this point. Once the mixture has become a soft dough and everything is incorporated, you can use your hands to gently knead the dough. Knead the dough until it becomes a smooth ball- about 5-10 minutes. Cover the dough ball and let it rest for at least 15 minutes. The longer it rests the more elastic it will become, so you can let it rest for up to 3 days in an airtight container in the fridge.

Once the dough has rested, divide it into 4 to make it easier to shape. You can either use a pasta machine or a rolling pin to shape the dough, just make sure that the dough gets thin enough so that you can see your hand behind it. If the pasta is too thick it will take a long time to cook and will be too chewy. If during the shaping process the dough gets too sticky, lightly dust it with flour then continue shaping.

Cook the pasta in boiling water just until it begins to float. It shouldn’t be more than 4 minutes, but it will depend on the thickness of your pasta. Store any leftover uncooked pasta in the refrigerator in an airtight container until ready to use.