Sourdough Pasta with Herbed Brown Butter Sauce

That's right, you can even make noodles from your sourdough discard. Follow our process and top with a simple sauce of butter, garlic, herbs, and black pepper.

Sourdough Pasta with Herbed Brown Butter Sauce
Photo: Kelsey Hansen
Cook Time:
15 mins
Hands On Time:
60 mins
Chill Time:
2 hrs
Stand Time:
60 mins
Total Time:
4 hrs 15 mins
Servings:
4
Yield:
4 cups cooked pasta

Ingredients

Sourdough Pasta:

  • ¾ cup all-purpose flour or "00" flour (100g)

  • ¾ cup semolina flour (durum wheat) (100g)

  • ½ teaspoon salt (5g)

  • cup sourdough discard (100g)

  • 1 egg

  • 1 egg yolk

  • 1 tablespoon extra-virgin olive oil (10g)

  • cup butter, cut up

  • 1 clove garlic, minced

  • ¼ cup chopped fresh basil, chives, and/or flat-leaf parsley

  • Freshly ground black pepper

  • 2 tablespoon grated Parmesan

Directions

Sourdough Pasta:

  1. In a large bowl stir together flours and salt. Make a well in the center of the flour mixture; add sourdough discard, egg, yolk, and oil. Using a fork, gently beat the discard and eggs, mixing in a tiny bit of flour with each stroke. As the dough begins to thicken and most of the flour has been added, turn dough out onto a surface. Use your hands to mix in the remaining flour, kneading until firm and elastic (8 to 10 minutes total). Wrap in plastic wrap and chill 2 hours or up to 48 hours.

  2. Divide dough in half. On a surface lightly floured with some semolina, roll each portion into a 14-inch square (about 1/16 inch thick). The dough is thin enough to see your hands underneath when lifted. Lightly dust both sides of dough square with additional flour. Starting from the side closest to you, loosely roll into a spiral. Cut into 1/4- to 1/2-inch-wide strips. Unroll strips and separate freshly cut pasta on a cooling rack to keep them from sticking together while drying. Let stand 1 hour.

  3. Cook pasta in a large pot of boiling, salted water 2 to 3 minutes or until tender. Reserve 1/2 cup of the pasta cooking liquid. Drain pasta and return to pan. Cover and keep warm while preparing sauce.

  4. For sauce, in a small saucepan melt butter over medium until melted; cook 1 minute. Add garlic; reduce heat to low and cook 5 to 8 minutes or until butter is lightly browned, stirring occasionally. Remove from heat; cool 10 minutes. Stir in herb and pepper.

  5. Add butter sauce and reserved pasta water to pasta. Cook over medium 2 to 3 minutes until heated through and most of the water evaporates, stirring gently to coat pasta. Sprinkle each serving with freshly ground pepper and grated cheese.

Tips

Prepare pasta dough through Step 1; wrap in plastic wrap. Place in an airtight container and freeze up to 3 months. Thaw completely in refrigerator; continue with Step 2.

Tips

If using a pasta machine, divide dough into 3 portions. Pass each portion through machine according to the manufacturer's directions until 1/16 inch thick, dusting dough with flour as needed. Let stand; cut as desired.

Nutrition Facts (per serving)

534 Calories
23g Fat
69g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 534
% Daily Value *
Total Fat 23g 29%
Saturated Fat 11g 55%
Cholesterol 135mg 45%
Sodium 477mg 21%
Total Carbohydrate 69g 25%
Total Sugars 1g
Protein 14g
Vitamin C 0.7mg 4%
Calcium 56mg 4%
Iron 2.3mg 13%
Potassium 153mg 3%
Fatty acids, total trans 1g
Folate, total 78.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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