Recipe My (forever) pizza dough recipe

Puggles said:
You made Sourdough pasta?! I didn't even know you could do that. Is that legal? 🤔
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It's fabulous and it's a great use for discard, which I save up in the frig for discard recipes such as this one. The older the discard the better the flavor, IMO. It blows regular homemade pasta out of the (boiling) water, and of course it's 10x better than dry boxed pasta! I use a combination of semolina and AP flours (about 1/2 and 1/2) but the recipe author uses just AP flour. I think the semolina gives it that extra yum factor and adds something texturally. One thing though, is that the author of the recipe calls for 2 large eggs or 3 medium eggs, but also says 150 grams of eggs. Maybe a long time ago large eggs were more than 50 grams each but mine never are, so I use 3 large eggs for this. Here's the recipe:
Sourdough Pasta

Edits to correct my brain farts.
 
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JAS_OH1 said:
he author of the recipe calls for 2 large eggs or 2 medium eggs,
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Sourdough pasta sounds really good, but I make pasta and bread so infrequently (and I've never made a sourdough "mother") that I'd probably have to go and find a restaurant that could sell me some.
"Traditional" (and I'm definitely not a tradition expert) pasta advice is to use 1 egg for each 100 gms flour. However, how big is an egg? As long as the pasta turns out yummy - and fresh pasta is, as you say, 10 times better than boxed - that's the important thing.
 
karadekoolaid said:
Sourdough pasta sounds really good, but I make pasta and bread so infrequently (and I've never made a sourdough "mother") that I'd probably have to go and find a restaurant that could sell me some.
"Traditional" (and I'm definitely not a tradition expert) pasta advice is to use 1 egg for each 100 gms flour. However, how big is an egg? As long as the pasta turns out yummy - and fresh pasta is, as you say, 10 times better than boxed - that's the important thing.
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I meant 3 medium eggs. Typo. The important thing is she used gram weights so it needs 150 grams of eggs. For me that's 3 large, though I still weigh them every time I make it.
 
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