Sourdough Discard Pasta

Make the pasta dough

1. Mix the dry ingredients. In a bowl (or right on the counter), whisk together the flour and salt.

2. Add wet ingredients. Make a well in the center. Add eggs, sourdough discard, and olive oil. Use a fork to beat the eggs, then gradually pull flour in from the sides until a shaggy dough forms.

3. Knead. Knead 8 to 10 minutes until smooth and elastic. If it is sticky, dust in a little flour. If it is dry, add water 1 teaspoon at a time. The goal is a dough that feels firm, smooth, and only lightly tacky. It should spring back slowly when you press it.

4. Rest. Wrap tightly and rest at room temperature for 30 minutes. This relaxes gluten so rolling is easier and the noodles cook up tender with a chewy bite.

Yield note: This makes roughly 1 pound (about 450 g) fresh pasta, enough for 4 as a main or 6 as a side.

Roll the dough

Option A: Pasta machine

1. Divide. Cut dough into 4 pieces. Keep the ones you are not using wrapped.

2. Flatten. Press one piece into a rectangle. Dust lightly with flour.

3. Sheet it. Run through the widest setting. Fold into thirds like a letter, then run through again. Repeat 2 to 3 times until the sheet looks smooth.

4. Thin it out. Continue rolling through progressively thinner settings until you reach your preferred thickness. On Marcato-style machines, setting 5 or 6 is a nice medium-thin sheet for fettuccine and pappardelle.

Option B: Roll by hand

1. Divide and dust. Cut into 2 to 4 pieces. Work with one piece at a time on a lightly floured surface.

2. Roll thin. Roll from the center outward, turning the dough often, dusting as needed. Aim for a sheet about 1 to 2 mm thick. If the dough keeps springing back, let it rest 5 minutes and try again.

Cut fettuccine or pappardelle

1. Prevent sticking. Dust the pasta sheet with flour or semolina.

2. For fettuccine: Fold the sheet loosely into thirds, then slice into 1/4 inch (6 mm) ribbons. Unfurl and toss with a little flour.

3. For pappardelle: Slice into 3/4 to 1 inch (2 to 2.5 cm) ribbons. This shape loves a buttery sauce and feels fancy with zero extra effort.

4. Portion. Twirl into loose nests and set on a floured sheet pan while you finish the rest.

Cook the pasta

1. Boil water. Bring a large pot of water to a rolling boil and salt it like it means something. Translation: it should taste pleasantly salty, like the sea but not a punch in the face.

2. Cook. Add fresh pasta and cook 2 to 4 minutes, stirring gently, until al dente. Reserve 1 cup pasta water before draining (you will likely use 1/2 cup, but extra is good insurance).

Brown butter sage sauce

1. Brown the butter. In a large skillet over medium heat, melt butter. Keep cooking, swirling, until it foams, then turns golden with nutty brown bits, 3 to 6 minutes.

2. Fry the sage. Add sage leaves and cook 20 to 30 seconds until crisp. Add garlic (if using) and cook 10 to 15 seconds, just until fragrant.

3. Toss the pasta. Add drained pasta and 1/4 cup pasta water. Toss vigorously to emulsify into a glossy sauce. Add more pasta water as needed.

4. Finish. Reduce heat to low or take the pan off the heat, then add Parmesan, black pepper, and salt to taste. Toss until silky. If you want a bright pop, add a little lemon zest right at the end.

Tip: If the sauce looks greasy instead of silky, you just need more pasta water and more tossing. That starchy water is the peace treaty.