Lievito Madre Discard Pasta

5 from 1 vote

Make fresh pasta with lievito madre discard using this easy recipe for tender, flavorful homemade pasta perfect with any sauce.

Prep Time20

Resting Time15

Total Time15 20

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 342kcal

In the stand mixer with the dough hook add the flour, lievito madre (torn into pieces) the eggs start to knead then add the salt, if too dry add the water one tablespoon at a time. Knead until smooth.
Wrap the dough in plastic wrap and chill for 12 hours. Remove from the fridge 2 hours before rolling.
Cut the dough in half and roll or pass through a pasta machine, the dough should be quite thin (you should be able to see the colour of your hand through it). Form into your desired pasta shape, I made fettuccine. Be sure the pasta is well dusted with flour, while rolling, cutting and after cut.
Cover the past and let dry 1-2 hours before cooking.
In a large pot of boiling salted water, (adding a drizzle of olive oil), cook the fettuccine until al dente, drain and toss with your choice of sauce and serve with a sprinkle of parmesan cheese if desired. Enjoy!