Recipes and Cooking Pasta Recipes Sourdough Pasta with Herbed Brown Butter Sauce Be the first to rate & review! Don't let that sourdough starter discard go to waste! By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on November 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Servings: 4 Yield: 4 cups Jump to Nutrition Facts 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. Ingredients 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 Directions 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. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 453 Calories 24g Fat 48g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.