Ingredients
1 cup unfed sourdough discard
2 cups all-purpose flour or 1½ cups all-purpose flour + ½ cup semolina
2 large eggs
½ teaspoon salt
1 tablespoon olive oil optional
Instructions
Place the sourdough discard in a large mixing bowl
Add the eggs and olive oil if using
Mix together until combined
Gradually add the flour and salt
Stir until a rough dough forms
Transfer the dough to a floured surface
Knead for about 8 to 10 minutes until smooth and elastic
Wrap the dough in plastic wrap and let it rest for at least 30 minutes
After resting, roll out the dough using a pasta machine or rolling pin
Cut into your desired pasta shape
Bring a large pot of salted water to a boil
Cook the pasta for 2 to 4 minutes depending on thickness
Drain and serve with your favorite sauce
Tips
Using semolina gives the pasta a slightly firmer texture
Resting the dough allows the gluten to relax and makes rolling easier
The sourdough discard adds a subtle tang and depth of flavor