• On a clean work surface, take the measured flour amount for either the whole wheat or white pasta option and make a well with your hand.
• Next add the sea salt, sourdough discard and eggs into the center of the well of flour.
• Slowly add the flour to the wet ingredients in the center and start mixing and kneading to incorporate all the ingredients.
  
• Knead the dough for 5 minutes. The dough will seem dry but DO NOT add more water. It will incorporate at the end of the 5 minutes.
  
• You can also do this part in a bowl of a stand mixer with a dough hook attachment. I prefer working with pasta dough with my hands, but the stand mixer would work too!
• When you are done kneading the dough, place it tightly in plastic wrap or put it in an airtight container and let it rest for 30 minutes.
• After the 30-minute rest take the dough and place it on a floured surface clean and using a rolling pin roll the dough out very thin. If it seems to have resistance, then let it rest for 5-10 more minutes and then finish rolling it after that.
• Once you have it rolled out into a square or rectangular shape you can now cut and shape the pasta into the desired shape.

Lasagna:

• 3” x 11”

Fettuccine:

• ¼” x 11”

Linguine:

• 1/8” x 11”

Farfalle or Bowtie:

• 2.5” x 2.5”

To Cook the Pasta:

• Add a splash of olive oil and a sprinkle of salt to a large pot of boiling water.
• When the water is boiling drop the pasta into the water.

Cooking fresh sourdough pasta:

• 2-3 minutes or until al dente

Cooking dried sourdough pasta:

• 5-6 minutes or until al dente

Cooking Lasagna Noodles:

• Fresh: 3-5 minutes
• Dried: 5-7 minutes