Ingredients:
3 cups flour
1 cup sourdough discard
4 eggs
Directions: Put your flour onto the counter and create a well in the center using your measuring cup. Into the well, add your discard and eggs. Whisk together the eggs and discard, slowly incorporating the surrounding flour. A dough will slowly start to form. Knead for 8 to 10 minutes or until the dough is smooth, elastic and no longer sticky. If it feels too dry, add a splash of water. If it feels too wet, add more flour. Form the dough into a ball and cover with plastic wrap. Let it rest for at least 30 minutes.
Next, divide your dough into 10 even sections. Flatten each piece slightly and then roll out to desired thickness with a rolling pin or pasta machine. Here is the pasta machine we use. Make sure your surface is nice and floured. Cut your pasta into your desired shape. You may cook fresh pasta for 2 to 3 minutes as it cooks much quicker. Or you may dry your pasta out and store in an airtight container.