Sourdough Discard Pasta

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!