You know, there is pasta that is made with only flour and water. This dough in my refrigerator is so supple I could run it through my pasta machine as is!
Just don't forget to knead in some salt. And depending on how old your discard is it might be too sour, especially without diluting with more water and flour. I add some baking soda to discard recipes if it smells strongly of vinegar after mixing, as much as it takes to bring to the desired level of sourness.
Also want to try the sourdough pasta! Recently got a pasta machine and haven't tried yet...
There are some pasta' that state only two ingredients. Your salt gets added to the boiling water. Next time you're in the pasta section. I bet you can find a box that states only two ingredients!. That being said, my discard is all only a few days old. My on the fly, plan is to add a cup of semolina at 45% hydration. (120g semolina and 54g water) I will then make ravioli! Might as add a 1tsp & 1/2 of salt too.
Dry pasta absorbs a lot of salt with the water. Fresh pasta takes much less time to boil, so it's much better to include some salt in the pasta itself too.
I was also thinking, making pasta with no added flour from discard might have issues due to partial degradation of the flour. Maybe with LM after just a few days it would be OK.
https://www.mindbodygreen.com/articles/homemade-pasta-with-sourdough-starter
This recipe calls for 113g sourdough starter. I would think they're talking about 113g @ 100% hydration.
You can scale it to how much water and flour is in your pasta madre and adjust the recipe till all the ingredient ratios add up.
You know, there is pasta that is made with only flour and water. This dough in my refrigerator is so supple I could run it through my pasta machine as is!
Just don't forget to knead in some salt. And depending on how old your discard is it might be too sour, especially without diluting with more water and flour. I add some baking soda to discard recipes if it smells strongly of vinegar after mixing, as much as it takes to bring to the desired level of sourness.
Also want to try the sourdough pasta! Recently got a pasta machine and haven't tried yet...
There are some pasta' that state only two ingredients. Your salt gets added to the boiling water. Next time you're in the pasta section. I bet you can find a box that states only two ingredients!. That being said, my discard is all only a few days old. My on the fly, plan is to add a cup of semolina at 45% hydration. (120g semolina and 54g water) I will then make ravioli! Might as add a 1tsp & 1/2 of salt too.
Dry pasta absorbs a lot of salt with the water. Fresh pasta takes much less time to boil, so it's much better to include some salt in the pasta itself too.
I was also thinking, making pasta with no added flour from discard might have issues due to partial degradation of the flour. Maybe with LM after just a few days it would be OK.
How do you like my idea of adding 1 cup of semolina at 45% hydration and some salt?
That sounds great, and looks like a very nice recipe, saffron is a nice touch!
Fun! Looks very cool, thanks for sharing!