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My kids literally cheer when they see a bowl of homemade pasta on the table—and honestly, I don’t blame them. Fresh pasta noodles are tender, flavorful, and so much better than anything you can buy at the store. Once you try making your own, you’ll want to cheer too! This sourdough discard pasta recipe is one of our family favorites and proves that pasta from scratch doesn’t have to be intimidating.
Making pasta with sourdough discard not only adds a subtle, delicious tang to the dough, but it’s also a fantastic way to use up extra starter. The result? Silky, homemade noodles that are perfect with your favorite sauce. In this post, I’ll share step-by-step instructions for how to make sourdough discard pasta, along with tips to guarantee success—so you can impress your family (and maybe get a cheer or two yourself).
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Why You’ll Love Sourdough Pasta
- Easy Discard Recipe – If you’re always looking for new ways to use up sourdough discard, this easy pasta recipe is a must-try. It’s simple, easy to make and turns that extra starter into a delicious dinner the whole family will love. (If you want more easy sourdough pasta inspiration, don’t miss my Sourdough Spaetzle too!
- Hearty and Comforting – Just like my Sourdough Egg Noodles, this sourdough pasta is hearty, satisfying and perfect for the family dinner table.
- Super Versatile – Fresh pasta pairs beautifully with just about any sauce. Some of my go-to favorites are brown butter, pesto, or parmesan cream. For something extra fun, try using these noodles in my Sourdough Mac & Cheese for the ultimate comfort food!
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Chicken Tenders and young/fresh discard in sweeter recipes like my summertime favorite Sourdough Peach Bread.
Important Ingredients
- Sourdough Discard – I use 100% hydration sourdough discard for this recipe. You can use fresh, bubbly starter straight from the counter or discard that’s been stored in the fridge for up to a week. Older discard will have a tangier flavor and may have more liquid, which could mean you need to add a little extra flour to the dough. Younger discard has a milder flavor and thicker consistency, so choose based on your taste preference.
- Semolina Flour OR Bread Flour – Semolina flour, made from hard durum wheat, is high in protein and gluten. It gives pasta dough strength, elasticity, and a natural golden color. Bread flour is another great option since it’s also high in protein and will create sturdy, chewy noodles. Use whichever you prefer or have on hand.
- Type 00 Flour – This finely ground Italian flour is known for creating silky-smooth dough, which makes it perfect for both pasta and pizza. It gives the noodles a tender texture while still holding up to sauces. If you don’t have 00 flour on hand, you can substitute it with all-purpose or bread flour.
- Eggs – Eggs add richness, structure, and the beautiful golden color to homemade pasta dough.
- Olive Oil – Just a little olive oil makes the dough easier to knead, adds flavor, and helps create a smooth texture.
- Salt – Don’t skip the salt. It’s essential for flavoring the pasta dough.
See the recipe card for full information on ingredients and quantities
Substitutions
- Sourdough Discard: You can use either fresh, active sourdough starter or older discard from the fridge.
- Semolina Flour – Swap with bread flour if you can’t find semolina.
- Type 00 Flour – If you don’t have 00 flour, substitute with bread flour or all-purpose flour.
- Whole Wheat Flour – I haven’t tried this recipe using freshly milled whole wheat, but I actually think freshly milled Khorasan would work really well substituted for the semolina. Let me know if you try it!
- Olive Oil – Any neutral oil (like avocado or sunflower) can work in a pinch, though olive oil adds the best flavor.
- Eggs – I haven’t tested this recipe without eggs, so I don’t have a reliable substitution. For best results, I recommend making this recipe as written.
How to Make Sourdough Discard Pasta
Mix the Pasta Dough
Step 1: To make the dough, mix all of the ingredients together in a bowl with your hands or use a stand mixer. If the dough is crumbly, add a teaspoon or two of water as needed until it comes together.
Step 2: Knead the dough on a clean work surface for 8-10 minutes until it forms a smooth ball. This step develops the gluten and gives the pasta strength and structure.
Alternatively, you can use a stand mixer with a dough hook for 7–8 minutes and then finish kneading by hand for 1–2 minutes until smooth.
Note: Mixing the pasta dough can feel a bit stiff at first (compared to other doughs) but that’s normal. If it feels sticky, add a little more flour. If it’s crumbly, add a Tablespoon of water at a time. This discard pasta dough recipe uses less liquid than many other doughs, which helps the pasta hold its shape when boiled.
Let the dough rest
Step 3: Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour, or up to 6 hours. This allows the gluten in the dough to fully relax.
Note: You can also refrigerate the dough for 1–2 days after kneading to long ferment the dough. If chilled, allow it to come back to room temperature before rolling and cutting into pasta shapes.
Roll and Cut pasta
Step 4: This pasta can be rolled and cut by hand or with a pasta machine/attachment. Roll the dough as thin and even as possible, then cut into long strands. If you have a KitchenAid pasta attachment (or similar), it makes the rolling and cutting process much quicker and easier.
Amy’s Tip: This pasta dough is the perfect base for so many shapes—ravioli, pappardelle, spaghetti, fettuccine, linguine…the list goes on! Once you’ve got the sourdough pasta dough down, you can turn it into just about any pasta you love. And trust me, nothing compares to homemade sourdough pasta. It’s miles better than store-bought pasta!
Instructions for Rolling By Hand:
Use a bench knife to cut the dough into 4-6 equal sections. Dust some flour on your counter and use a rolling pin to roll the dough out into a rectangular shape.
Let the dough rest briefly, then roll it even thinner. Keep flouring as needed and roll until the dough is thin enough that you can see your hand through it when lifted. Use a pizza cutter or sharp knife to cut into long noodle strands.
Instructions for Using a Pasta Machine:
Cut the dough into 4-6 equal sections. Dust some flour on your counter and use a rolling pin to roll the dough out into a rectangular shape.
Run a section of flattened dough through the pasta roller on setting 1. Adjust to setting 3 and run it through again, then repeat on setting 4. The sheet will double in length as it gets thinner. Cut the sheet in half if it becomes too long to handle, and place it on a floured parchment-lined baking sheet. The flour prevents the sheets from sticking if they overlap. Repeat with the remaining dough until all sections are rolled and ready to cut.
Switch to the spaghetti or fettuccine attachment. Run each pasta sheet through to cut into strips. As the noodles come out, hold them in the middle, twist into small “nests,” and place on lightly floured parchment or a baking sheet. Repeat with the remaining dough. At this point, you can refrigerate or freeze the pasta for up to 1 day before cooking.
Freezing Tip: To freeze pasta nests, place them on a parchment-lined baking sheet and freeze until solid, about 1–2 hours. Once frozen, transfer the nests to an airtight container or freezer bag. They’ll keep well for about 2 months. Cook straight from frozen—just add an extra minute or two to the boiling time.
Boil and serve pasta
Step 5: Bring a large pot of water to a boil. Salt the water generously and place one of the nests of pasta in the boiling water. If the noodles stick together at all, use tongs or a slotted spoon to gently swirl the pasta around, separating the strands in the water.
Step 6: Cook for about 1–2 minutes, until al dente and floating. Avoid overcooking, as fresh pasta can turn mushy quickly. Drain, add your favorite sauce, and serve immediately.
Pasta Cooking Tips:
- Salt your water generously — “it should taste like the sea.”
- Cook in small batches so the nests don’t crowd the pot.
- Reserve a cup of pasta water to add into pasta sauces if your recipe calls for it.
How to Store Leftovers
Cooked Pasta: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave with a splash of water or sauce to prevent it from drying out.
Uncooked Pasta Nests: Freeze the shaped nests on a parchment-lined baking sheet until solid, then transfer to an airtight container or freezer bag. Store in the freezer for up to 2 months. Cook straight from frozen, adding 1–2 extra minutes to the boiling time. Pasta can also be refrigerated for a couple days and cooked straight from the fridge.
Serving Ideas
We love pairing this fresh homemade pasta with these easy sauces. It makes for the perfect dinner.
- Classic marinara or meat sauce with basil and fresh herbs
- Alfredo or parmesan cream sauce
- Brown butter with sage
- Pesto with parmesan
- Tossed into soups (like chicken noodle)
Amy’s Recipe Tips
- When cooking the pasta nests, break them up gently with a slotted spoon or tongs so they don’t stick together. Once cooked, remove the pasta from the water and coat it immediately with sauce.
- I usually skip drying my pasta on a pasta drying rack—it saves time, and I’ve found that freezing the nests fresh works just as well. They cook beautifully straight from the freezer. If you prefer to dry your pasta, you can cook it the same way; just keep in mind that dried pasta may take a little longer to cook through.
Frequently Asked Questions
I like using a mix of 00 flour and semolina flour for this sourdough pasta recipe because it gives the perfect balance of silky texture and chewy bite. But sometimes I just want pasta fast without tracking down extra ingredients. If that sounds like you, you can substitute both flours with bread flour and still get excellent results.
The amount of sourdough discard in this pasta is balanced and not overpowering. If you prefer more sourdough flavor, let the dough rest in the refrigerator for a day or two to ferment. If you want a milder flavor, use younger discard and cook the pasta the same day.
This pasta can be rolled out thinly by hand and then cut with a pizza cutter or sharp knife into pieces. Cut it into four pieces and roll each piece out into a large rectangle. Use a pizza cutter or sharp knife to cut long, thin strands of pasta.
I haven’t tested this recipe without eggs, so I don’t have a reliable substitution. The eggs add richness, structure, and that classic golden pasta color. If you’re looking for an egg-free option, I recommend searching for a pasta recipe specifically developed to be eggless.
Some people find sourdough pasta easier to digest, especially if the dough is long-fermented. Letting it rest overnight at room temperature (for a mild tang) or in the refrigerator for a couple of days gives the fermentation process time to break down some of the gluten and starches. The longer it ferments, the more distinct the sourdough flavor becomes, and you may notice some of the same fermentation benefits that people enjoy in sourdough bread.
Quick and Easy Pasta Recipes
If you tried this Sourdough Discard Pasta or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Pasta Recipe
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Equipment
- Mixer optional
- Pasta Attachments optional
Ingredients
- 250 grams semolina flour OR bread flour, see recipe notes, about 2 cups
- 100 grams type 00 flour OR bread flour, see recipe notes, about 3/4 cups
- 10 grams salt, about 1.5 teaspoons
- 100 grams sourdough discard, 100% hydration, about 7 Tablespoons
- 2 large eggs , about 100 grams
- 17 grams olive oil, about 4 teaspoons
- 35 grams water, about 2 Tablespoons
Instructions
Sourdough Discard Pasta
- To a medium sized bowl add the flour, salt, sourdough discard, eggs, olive oil and water. Mix together with your hands until you form a stiff ball of dough. The dough should not be crumbly (if it is, add another teaspoon or two of water) or sticky (if it is, add a Tablespoon or so of flour at a time as needed). Alternatively you can add all the ingredients to a stand mixer and knead together.
- Kneading by hand: Take the palm of your hand and press down in the middle of the dough. Fold it over and repeat the process. Knead for about 10 minutes until a smooth ball forms. Kneading with a mixer: Knead for 7-8 minutes until a smooth ball forms.
- Wrap the ball of dough completely in plastic wrap and set aside for an hour. At this point you can also refrigerate the dough for up to a couple days. If you choose to refrigerate the pasta dough, bring it back to room temperature before proceeding with the recipe.
- Prepare a pasta rolling machine and rolling pin. I use these pasta attachments that are compatible with a KitchenAid mixer. Cut the dough into 4-6 equal sections. Dust some flour on your counter and use a rolling pin to roll the dough out into a rectangular shape.
- Hand-Rolled Instructions: Flour the countertop and roll the dough out into a thin rectangle shape. If the dough shrinks up, let it rest for a minute and then roll again. The goal is to get the dough very thin. Continue flouring the dough and rolling until you can see your hand through the pasta dough if you lift it up. Use a pizza cutter or sharp knife to cut the dough into long strands of noodles.
- Pasta Machine Instructions: Run a section of flattened pasta through the KitchenAid pasta attachments on setting 1. Change the setting to 3 and run the pasta sheet through the pasta roller again. The pasta sheet will double in size. Repeat the process on setting 4. Cut the pasta sheet in half if needed and place on a floured piece of parchment paper or baking sheet. The flour helps keep the pasta sheets from sticking together if they overlap. Repeat with the remaining sections of dough until all of the dough is flat and ready to be cut.Change out the pasta attachment for the spaghetti or fettuccine attachment. Run each pasta sheet through the attachment, cutting the sheet into strips. As the pasta comes out of the machine, hold it in the middle, twist and form a little "nest" of pasta. Place it on lightly floured parchment paper or a baking sheet. Repeat until all of the pasta has been cut. At this point you can refrigerate or freeze the cut pasta for up to a day. See recipe notes.
- Bring a large pot of salted water to a boil. Drop in the pasta and gently stir with tongs or a slotted spoon to keep the strands from sticking. Cook for about 1 minute, just until the noodles float and are al dente. Fresh sourdough pasta cooks quickly, so watch closely and don’t overcook.
- Add your favorite pasta sauce or a little butter and parmesan and coat liberally. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Amy! I have just found your website! I am wandering if I would be able to use fresh milled flour in your sourdough discard spaetzle noodles recipe?
Yes, you definitely can. I just made it that way. They are a little bit denser than made with a white flour but still delicious.
Can this be used to make ravioli?
Yes, you can use this dough for any pasta shape you want.
How long will the frozen pasta keep for?
It should keep for a couple months in the freezer.
Made w discard and fresh milled durum and hard white wheat (unsighted) – perfect fettuccini!
Glad you enjoyed this one!
Do you use discard straight from the fridge cold, or does it come to room temperature first? Do you feed it at all?