Sourdough Discard Pasta

Method

1. 1

   Pile the flour on the counter and salt it. Make a well. Add the eggs and the discard. Stir the wet ingredients with a fork, pulling in flour from the sides, until a rough dough forms. If it stays crumbly, add 10 to 15 grams of water. If it is sticky, dust in a little more flour.

2. 2

   Knead until smooth, about 8 minutes. It should be firm, like a stiff earlobe, not soft like bread dough. Wrap it and rest 30 minutes. The rest is what lets it roll without springing back.

3. 3

   Divide into 4 pieces. Roll each, on a floured counter, until you can see a shadow of the counter through it. Dust, fold loosely, and cut ribbons about 6 millimeters wide. Toss the ribbons with flour so they do not glue themselves together.

4. 4

   Boil in well-salted water 2 to 3 minutes, until they float and taste tender. Drain. Toss with the butter, parsley, and pepper. Fresh pasta does not need a long sauce to be finished.

From the kitchen

• Discard here is for flavor and moisture. It will not leaven the noodles. Do not expect them to rise.
• A machine is fine if you have one. Roll to the second-to-last setting. The last setting tears a dough with starter in it.