1940. Long Fermentation Sourdough Pasta

Some people regard the discarding the discard of a sourdough started an unavoidable waste to maintaining it. I most certainly disagree, as there is a plethora of ways to use it up in perfectly good wats, if only some conscious planning was made. 

I have shared a SD pasta before on MCW, however this one is a long fermentation recipe, which is best for the gut and adds flavor too. All it is, is leaving it to ferment on the counter for 24 hours before shaping and cooking.

Ingredients:

360g flour 

100g sourdough starter discard

2 large (150 g) eggs

1 Tbsp (15 g) extra virgin olive oil

1 tsp (5 g) sea salt

1-2 tablespoons (20 g) water

Method:

Begin by placing the flour in a medium-sized mixing bowl. In a separate small bowl, combine the sourdough starter, eggs, olive oil, and salt, and then pour this mixture over the flour. Use a fork to blend the ingredients until they form large clumps. Gradually add one teaspoon of water at a time to the dough, using your hands to incorporate it until the dough begins to come together. Take note that the dough should not be sticky. If you find that too much water has been added, lightly dust the dough with a small amount of flour.

Turn the dough onto a clean work surface and proceed to knead it by hand for approximately 5 to 10 minutes until it reaches a smooth and elastic texture. Shape the dough into a disc and tightly wrap it with plastic wrap. Let it rest on the counter for a duration of 1 hour. For a longer fermentation process, you may allow it to rest for up to 24 hours at room temperature or in the fridge. You may wish to place the dough into a closed container versus plastic wrap as the dough may expand as it ferments.

Divide the disc into 4 equal portions while ensuring they remain wrapped in plastic to avoid drying out. Take one portion of dough at a time and shape however you like. Allow to dry and rest for approximately 30 minutes before boiling it or incorporating it into your chosen recipe.

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