1 cup of Sourdough Starter Discard
3 cups of flour
6 egg yolks
1. Pour sourdough discard into mixing bowl and combine with flour and egg yolks. Pro-tip: save the egg whites in a container and freeze for later use!
2. Mix thoroughly until your mixture forms a ball (by hand or in a mixer). Too dry? Add water gradually. Too wet? Add flour gradually.
3. Let noodle dough rest for 8 hours.
Making by hand:
Place ball on to floured surface. Roll out to your desired noodle thickness (think thin!) and cut into strips or shapes.
Place ball on floured surface. Roll out into a rectangle until it’s approximately 1 inch thick. Cut into manageable rectangles to pass through pasta machine. Start on the thickest setting and decrease setting size with each pass until desired thickness.