Sourdough Discard …. Pasta

Ingredients:

• 150g 00 flour
• 100g sourdough discard
• pinch kosher salt
• 1 large egg

Directions:

1. Combine flour, discard, salt and egg in the bowl of a food processor fitted with the metal blade.
2. Pulse about 20 times until well incorporated but not until the dough form a ball.
3. Pour the mix onto a wooden board and knead until the dough is smooth and no longer gritty.
4. Wrap dough tightly in plastic wrap and allow to rest either at room temperature (cool) for at least 30 minutes or in the fridge overnight.
5. To shape, divide dough into quarters. Shape one piece at a time, keeping the remaining dough wrapped so it doesn’t dry out. Roll out or shape as you wish, tossing it lightly with flour to reduce sticking.
6. Fresh pasta cooks very quickly compared to dried pastas – usually about 1-3 minutes.

**** My dough was too wet to extrude with the older Kitchenaid pasta plates but worked beautifully with the pasta roller and fettuccini cutter.