Sourdough Discard Fettuccine Noodles

Elevate your pasta dishes with these homemade sourdough fettuccine noodles, crafted using sourdough discard. This easy recipe results in fresh, flavorful noodles that can complement a variety of sauces and toppings. Enjoy the unique texture and taste that sourdough brings to this classic favorite.

Servings: 2-4

Prep Time: 15 minutes

Cook Time: 2-3 minutes

Total Time: 45 minutes (including resting time)

Ingredients:

½ cup (120g) sourdough discard
1 large egg
¾ cup (90g) all-purpose flour or double 0 flour (plus more for kneading and dusting)
¼ tsp salt

Instructions:

In a mixing bowl, combine the sourdough discard and the egg, mixing until well blended. Gradually add the flour and salt, stirring to form a cohesive dough. If the dough is too wet, add more flour one tablespoon at a time; if it’s too dry, incorporate water one tablespoon at a time until the desired consistency is achieved.
Transfer the dough to a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Once kneaded, wrap the dough in plastic wrap and allow it to rest for 30 minutes.
After resting, flour your surface and divide the dough into manageable portions. If you have a pasta machine, roll out each portion starting at the widest setting (using lots of flour!), gradually reducing the thickness with each pass until you reach your desired thinness. Then, use the fettuccine setting to cut the dough. Don't be afraid to use extra flour, otherwise the noodles may begin to stick together.
If you don’t have a pasta machine:
- Use a rolling pin to flatten each portion of dough on a well-floured surface. Roll the dough as thinly as possible, about 1/16 inch (1.5 mm) thick, turning it frequently to prevent sticking.
- Once rolled out, fold the dough gently into thirds, then slice it into strips to create fettuccine noodles. Unfold the strips and dust with additional flour to prevent sticking.
Cook the fresh pasta in a large pot of boiling salted water for 2-3 minutes, or until al dente, these cook up very quickly. Drain and serve with your favorite sauce or toppings.

Note: If you are not eating the noodles immediately after boiling, place them into a bowl with olive oil. This will prevent the noodles from sticking until you are ready to eat.

Additional Tips:

Variations: Experiment with adding herbs or spices to the dough for added flavor.
Substitutions: If you don’t have double 0 flour or all-purpose flour, semolina flour can be used for a different texture.
Common Mistakes: Ensure the dough is well-kneaded for the best texture, and avoid overcooking the fresh pasta.

Storing Instructions:

Uncooked pasta can be dried and stored in an airtight container for up to 1 week.
Cooked pasta can be refrigerated in an airtight container for up to 3 days.

Reheating Tips: