If you’re reading this that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious!
Below you’ll find the step-by-step development process of my recipe right down to cooking and plating. I’ll add a little bit of detail here and there to explain the process a bit better.
1. Ingredients are all ready to go.
2. Mix the flours together with the salt. Make a well in the flour (a combination of all-purpose and tipo 00 soft wheat flour).
3. Add the egg to the flour. I’ll start with one egg and add the other if the dough is too stiff.
4. I think I’ll need that second egg after all.
5. Combining egg & flour.
6. Adding sourdough discard.
7. Forming the dough.
8. Finished kneading.
9. Wrapped to rest.
10. Hydrated dough ready for the pasta rollers.
11. Quarter the dough so the pieces are manageable.
12. Press a piece of the dough so that it can fit through the pasta rollers.
13. Passing the dough through the rollers. I used the Kitchen Aid pasta maker attachment, which made it really easy.
14. Folding dough like a letter and continuing to pass through the rollers.
15. The dough passes through a series of rollers and gets thinner as the setting number increases.
16. And it continues (it’s not that much work).
17. We’re through setting #5 on the rollers and we’re finished!
18. I’ll cut the long strips in half crosswise to make them more manageable.
19. I’m cutting the pasta into thin strips by hand with a fluted pastry wheel instead of putting it through another set of rollers, which would have given me perfectly even strips.
20. This shape is called “mafalda.” They’re like pappardelle but with ruffled edges. I love the rustic look of this shape and I wanted to see how far I could push the dough. Turns out it was quite flexible and forgiving.
21. Forming nests with the pasta strips.
22. All on a parchment-lined sheet pan that’s been lightly dusted with semolina flour.
23. Mafalda pasta cooked and drained. So far, so good!
24. Pre-made sauce at the ready.
25. Wow! The pasta looks really good. Holding together nicely!
26. Let’s eat!
I’m so pleased to report that the pasta made with Junior’s discard (read part one of this blog for details about Junior) worked! It was really delicious with a hint of tanginess from the sourdough discard. I’ll definitely be making this again while I continue exploring alternate uses for sourdough discard.
If anyone would like this recipe, just ask. I’d be very happy to post it here.
Chef Diana Andrews 