Sourdough Pasta with Herbed Brown Butter Sauce

Don't let that sourdough starter discard go to waste!

sourdough pasta with herbed brown butter sauce

Kelsey Hansen

4 cups

If you haven't been able to find enough sourdough discard recipes to use up your stock, this is the recipe for you. The sourdough discard gives this homemade pasta a distinct flavor unlike any other.


  • 100 grams all purpose flour

  • 100 grams semolina flour (durum wheat) (3/4 cup)

  • 1/2 tsp salt

  • 100 grams sourdough starter (1/3 cup)

  • 1 large egg

  • 1 large egg yolk

  • 1 tbsp extra virgin olive oil

  • 1/3 cup butter

  • 1 clove clove garlic

  • 1/4 cup chopped fresh basil, chives, and/or flat-leaf parsley

  • 1 tsp ground black pepper

  • 2 tbsp grated parmesan cheese


  1. In a large bowl stir together flours and salt. Make a well in center of flour mixture; add sourdough discard, egg, yolk, and oil. Using a fork, gently beat 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 remaining flour, kneading until firm and elastic (8 to 10 minutes total). Wrap in plastic wrap; chill 2 hours or up to 48 hours.

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

Pasta Machine Instructions

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

Make Ahead

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

Nutrition Facts (per serving)

453 Calories
24g Fat
48g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 453.2
% Daily Value *
Total Fat 23.5g 30%
Saturated Fat 11.8g 59%
Cholesterol 181.5mg 61%
Sodium 495.7mg 22%
Total Carbohydrate 48.1g 18%
Dietary Fiber 2.7g 10%
Total Sugars 0.3g
Protein 12.1g
Vitamin D 0.7mcg 4%
Vitamin C 0.7mg 4%
Calcium 65.9mg 5%
Iron 3.5mg 20%
Potassium 170.5mg 4%
Fatty acids, total trans 0.6g
Vitamin D 30.3IU
Alanine 0.5g
Arginine 0.6g
Ash 2.2g
Aspartic acid 0.8g
Caffeine 0mg
Carotene, alpha 1.7mcg
Choline, total 118mg
Copper, Cu 0.2mg
Cystine 0.3g
Energy 1896kJ
Fluoride, F 9.8mcg
Folate, total 126.7mcg
Glutamic acid 3.2g
Glycine 0.4g
Histidine 0.3g
Isoleucine 0.5g
Leucine 0.9g
Lysine 0.5g
Methionine 0.3g
Magnesium, Mg 34.8mg
Manganese, Mn 0.8mg
Niacin 3.7mg
Phosphorus, P 180.1mg
Pantothenic acid 0.9mg
Phenylalanine 0.6g
Phytosterols 8.1mg
Proline 1.1g
Retinol 187.8mcg
Selenium, Se 48.1mcg
Serine 0.7g
Starch 3.6g
Theobromine 0mg
Threonine 0.4g
Vitamin E (alpha-tocopherol) 1.5mg
Tryptophan 0.2g
Tyrosine 0.4g
Valine 0.6g
Vitamin A, IU 832.6IU
Vitamin A, RAE 198mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 15.8mcg
Water 47.6g
Zinc, Zn 1.2mg

*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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