A simple fermented dough made from eggs, sourdough discard, and semolina for pasta with real bite.
PREP15 min
FERMENT6–24 hours
COOK3–5 min
YIELD8 servings
THE STORY
The pasta that held its shape.
Two sourdough pasta experiments taught different lessons. The bread-flour linguine wanted to cling together; the semolina batch dried more cleanly and kept the bite we wanted. That made this the straightforward version worth keeping.
Semolina can drink differently from bag to bag, so the recipe leaves room for a small splash of water. The dough should become smooth and elastic—not crumbly, not sticky. After fermentation, let it lose the refrigerator chill before rolling, dust the cut strands well, and keep an eye on the pot because fresh pasta moves fast.
Method
Mix the wet ingredients.Combine eggs and sourdough discard in a large bowl.
Add semolina.Gradually add the flour while mixing with a dough hook on low for 5 minutes. If the dough remains too dry, add water about 1 tablespoon at a time.
Knead.Finish by hand for 5–10 minutes, until smooth and elastic.
Ferment.Wrap tightly and refrigerate for 6–24 hours.
Warm slightly.If shaping straight from the refrigerator, rest the dough at room temperature for 30 minutes.
Shape.Divide into eight pieces and roll or cut into the pasta shape you want. Dust generously with fine semolina or rice flour.
Cook.Boil in well-salted water for 3–5 minutes, watching closely and stirring immediately after the pasta enters the pot.
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