Recipe: Sourdough discard semolina pasta (and the wisdom to have a backup scale)

[Jusa]

My poor KA was sitting lonely on the counter and my sourdough discard jar was full, so...time to make pasta! I doubled the recipe so I can have some for the freezer. I found this recipe online and it's a really good one (I've used it several times before). I use half semolina and half AP flour. The sourdough gives it a great depth of flavor and the semolina adds to the texture. The recipe calls for AP only but I like semolina...

Sourdough Pasta

Learn how to make easy homemade sourdough pasta and whole wheat sourdough pasta without the need for special equipment.

littlespoonfarm.com

Of course while I was adding the flour to the mixture with my bowl sitting on the scale (my last ingredients) my scale turned off due to low battery, so I had to pull out my backup scale and do some math to figure out how much flour I'd put in thus far. Got it figured out though, whew!. Dough is resting while I try to decide if I'm rolling and cutting it tonight or tomorrow.

But I had homemade chicken soup on the stove and needed some noodles, so I cut a small piece off one of those wrapped doughs and handrolled and handcut some noodles for the soup. My knife cuts were crap as I am so used to just using the KA pasta roller and cutter. I prefer to call them "rustic" LOL!

So today I will be rolling out pasta and cutting it as my youngest daughter and her husband are coming over for dinner and I am making seafood cannelloni.

 

[In A Pickle]

Lucky daughter!!

 

[Xocolatl]

Beautiful!

 

[Jusa]

Thanks!

 

[In A Pickle]

My poor KA was sitting lonely on the counter and my sourdough discard jar was full, so...time to make pasta! I doubled the recipe so I can have some for the freezer. I found this recipe online and it's a really good one (I've used it several times before). I use half semolina and half AP flour. The sourdough gives it a great depth of flavor and the semolina adds to the texture. The recipe calls for AP only but I like semolina...

Sourdough Pasta

Learn how to make easy homemade sourdough pasta and whole wheat sourdough pasta without the need for special equipment.

littlespoonfarm.com

View attachment 77195​

View attachment 77196

Of course while I was adding the flour to the mixture with my bowl sitting on the scale (my last ingredients) my scale turned off due to low battery, so I had to pull out my backup scale and do some math to figure out how much flour I'd put in thus far. Got it figured out though, whew!. Dough is resting while I try to decide if I'm rolling and cutting it tonight or tomorrow.

View attachment 77194

But I had homemade chicken soup on the stove and needed some noodles, so I cut a small piece off one of those wrapped doughs and handrolled and handcut some noodles for the soup. My knife cuts were crap as I am so used to just using the KA pasta roller and cutter. I prefer to call them "rustic" LOL!

View attachment 77197

So today I will be rolling out pasta and cutting it as my youngest daughter and her husband are coming over for dinner and I am making seafood cannelloni.

So how do you find the difference in taste and texture between the stuff you make yourself and the ‘fresh’ stuff you can buy?

 

[Jusa]

A bit different. Fresh pasta bought from the grocery store is good, but it's something about the sourdough addition with this that gives it more depth of flavor. The texture isn't much different because I think most fresh pastas have semolina.

I know you can't have pasta made with wheat flour. Do they sell gluten free fresh pasta anywhere? I've never thought to look for it.

 

[In A Pickle]

A bit different. Fresh pasta bought from the grocery store is good, but it's something about the sourdough addition with this that gives it more depth of flavor. The texture isn't much different because I think most fresh pastas have semolina.

I know you can't have pasta made with wheat flour. Do they sell gluten free fresh pasta anywhere? I've never thought to look for it.

They do but it’s not good. I try each new one that appears and quickly decide to stick with the good dried stuff!

 

[dragnlaw]

I think it's like pictonguy(?) has mentioned. Certain dishes are better with dried pasta and certain ones with fresh.

 

[pictonguy]

A bit different. Fresh pasta bought from the grocery store is good, but it's something about the sourdough addition with this that gives it more depth of flavor. The texture isn't much different because I think most fresh pastas have semolina.

I know you can't have pasta made with wheat flour. Do they sell gluten free fresh pasta anywhere? I've never thought to look for it.

Pasta is made with wheat flour. GF is available fresh, you just have to look for it or make it, there's lots of recipes on line.

 

[In A Pickle]

In some seventh circle of hell conspiracy both my main kitchen scales and my back up scales have both started paying up on the same day!

Perhaps I’m just not supposed to be cooking anything that requires weighing today

 

[pictonguy]

In some seventh circle of hell conspiracy both my main kitchen scales and my back up scales have both started paying up on the same day!

Perhaps I’m just not supposed to be cooking anything that requires weighing today

If need be just convert to the Imperial equivalent, or runout and get a battery or 2.

 

[In A Pickle]

If need be just convert to the Imperial equivalent, or runout and get a battery or 2.

The defunct Imperial system stopped working decades ago