1. Before starting this recipe, please refer to process photos above.

Method 1: By Hand

1. On a clean work space, create a nest with your flour. In a liquid measuring cup, whisk together the sourdough starter, eggs and salt. Then, pour the wet ingredients into the nest of the flour.

   You can use sourdough discard. Use 100g or 1/3 c and it should be room temperature.
   315 grams 00 flour, see notes for substitutions, 165 grams large eggs, room temperature, 100 grams active sourdough starter, room temperature, 5 grams salt
2. Slowly incorporate the flour into the egg mixture with a fork and then mix by hand to eventually create a shaggy dough.
3. Cover the dough ball with plastic wrap and let rest for at least 10 minutes. This will allow the gluten to relax for easier kneading.
4. After the short rest period, knead the dough by hand until smooth, about 8-10 minutes. Do so by folding the dough in half and then pressing the heel of your hand into the dough. Rotate the dough a quarter turn. then repeat the same process over and over until the dough is smooth and elastic.
5. Cover the dough ball with plastic wrap and let rest once more for at least 30 minutes before moving on to rolling.

   To long ferment: Cover the pasta dough in a closed container, as it will expand as it ferments. You can leave it to ferment at room temperature for up to 24 hours or place it in the fridge for up to 2 days. Once it has fermented, processed to rolling the pasta.

Method 2: Stand Mixer

1. Place all of the ingredients in the bowl of a stand mixer with the dough hook.

   You can use sourdough discard. Use 100g or 1/3 c and it should be room temperature.
2. Mix on speed 1/stir until all the ingredients are incorporated, about 4 minutes.
3. Knead the dough on speed 2 for about 4 minutes more or until the dough is smooth.
4. Cover the dough ball with plastic wrap and let rest for at least 30 minutes before moving on to rolling.

   To long ferment: Cover the pasta dough in a closed container, as it will expand as it ferments. You can leave it to ferment at room temperature for up to 24 hours or place it in the fridge for up to 2 days. Once it has fermented, processed to rolling the pasta.

Method 3: Food Processor

1. Place all the ingredients in the food processor. Pulse 8-10 times or until a shaggy dough forms.

   You can use sourdough discard. Use 100g or 1/3 c and it should be room temperature.
2. Cover the dough with plastic wrap and let it rest for at least 10 minutes. This allows the gluten to rest for easy kneading.
3. Knead the dough for about 4-5 minutes by hand or until it is smooth. Do so by folding the dough in half and then pressing the heel of your hand into the dough. Rotate the dough a quarter turn. then repeat the same process over and over until the dough is smooth and elastic.
4. Cover the dough ball with plastic wrap and let it rest for at least 30 minutes before moving on to rolling.

   To long ferment: Cover the pasta dough in a closed container, as it will expand as it ferments. You can leave it to ferment at room temperature for up to 24 hours or place it in the fridge for up to 2 days. Once it has fermented, processed to rolling the pasta.

Rolling with Rolling Pin

1. Flour two large rimmed baking sheets. Remove the plastic wrap on the pasta dough and divide it into 4 even pieces with a bench scraper. Cover the pieces of dough once again with plastic wrap to prevent the dough from drying out.
2. Lightly flour a rolling pin and your work surface, then remove one piece of pasta dough at a time. Sprinkle both sides of dough with flour, then roll out the dough with the rolling pin until it’s reached your desired thickness. (Spaghetti and Fettuccine are generally ⅛ inch thick)

   A great visual cue that your pasta is rolled out thin enough is that you can faintly see your hand underneath the dough!
3. Sprinkle the rolled out dough with more flour, fold it in half and place it on the floured baking sheet. Continue with the remaining pieces of pasta dough.
4. Cut the dough with a sharp knife to your desired shape. Dust the cut noodles lightly with flour to prevent sticking and place the pasta back on the baking sheets. Repeat with the remaining dough.  Allow the pasta to dry for at least 15 minutes.

   This allows your pasta to harden slightly, which in return will give you a better bite after cooking the pasta.
5. Bring a large pot of salted water to a boil. Boil the fresh pasta for 1-2 minutes or until it is al dente. 

Rolling with Pasta Roller

1. Flour two large rimmed baking sheets. Remove the plastic wrap on the pasta dough and divide it into 4 even pieces with a bench scraper. Cover the pieces once again with plastic wrap to prevent the dough from drying out.
2. Take one piece of dough and gently press into a 6-8 inch oval shape. Generously flour both sides of the pasta dough and roll it through the widest setting on your pasta roller (that’s #1 on this Kitchen Aid attachment) on low speed.
3. Once through the roller, bring the ends of the pasta together in the center, then fold the pasta in half lengthwise to form a rectangle. This helps the pasta to be a more uniform, rectangular shape.
4. Roll the dough through setting #1 two more times. Then, roll it through settings #2-3, three times each. Finally, roll the dough through settings #4-6, one time each.

   You might need to dust the pasta with flour periodically if it starts to stick to the roller.
5. Once rolled out, sprinkle both sides with flour, fold the dough in half and place it on your floured baking sheets. Repeat steps 2-4 with the remaining pieces of dough.
6. With a sharp knife, cut the rolled pasta in half or thirds, depending on how long you like your noodles, then roll each section through the fettuccine or spaghetti cutters. Dust the cut noodles lightly with flour to prevent sticking and place the pasta back on the baking sheets. Repeat with the remaining dough. Allow the pasta to dry for at least 15 minutes.

   This allows your pasta to harden slightly, which in return will give you a better bite after cooking the pasta.
7. Bring a large pot of salted water to a boil. Boil the fresh pasta for 1-2 minutes or until is al dente. Enjoy!