Fresh pasta made with discard is one of the more surprising discoveries in fermented cooking. The tang adds complexity even under a simple sauce, and the fermentation makes the noodles notably more tender.
Ingredients
- 1/2 cup sourdough discard
- 1 cup all-purpose flour (125g), or half flour/half semolina
- 1 egg
- 1/2 teaspoon salt
Method
- Combine all ingredients and knead 8 to 10 minutes into a smooth, firm dough.
- Wrap and rest 30 minutes to relax the gluten.
- Roll as thin as possible — a pasta machine to the second-thinnest setting, or by hand to the thickness of a playing card.
- Cut into tagliatelle or pappardelle.
- Cook in heavily salted boiling water 2 to 3 minutes, until it floats.
Pair with brown butter and sage or a simple tomato sauce — the tang carries both beautifully.
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