Mr. Crusty’s Sourdough Discard Pasta 

Mr. Crusty’s Pasta Philosophy

Bread and pasta from the same jar of starter? That’s not just zero waste—it’s emotional recycling.

This pasta is for days when bread alone won’t cut it (literally) and you need your carbs to have range. It’s silky, it’s tangy, and it’s got just enough attitude to stand up to any sauce you throw at it.

Around here, we don’t let discard feel discarded. We turn it into dinner, into comfort, into something that says, “Yes, I will have carbs with my carbs, thank you very much.”

Post your silky noodle victories at #whereieatmycrumbs—because nothing says “living the dream” like homemade pasta made from yesterday’s bread dreams.

Ingredients

• 250g semolina flour OR bread flour – about 2 cups (choose semolina if you’re fancy, bread flour if you’re just here for the chew)
• 100g type 00 flour OR bread flour – about ¾ cup 
• 10g salt – about 1 ½ tsp 
• 100g sourdough discard (100% hydration) – about 7 tbsp 
• 2 large eggs – about 100g 
• 17g olive oil – about 4 tsp 
• 35g water – about 2 tbsp 

Directions

Step 1: Make the Dough – aka “Knead to Feed Your Feelings”

In a medium bowl, toss in the flour, salt, discard, eggs, olive oil, and water. Mix with your hands until it forms a stiff dough ball.

• Too dry? Add a teaspoon or two of water.
• Too sticky? Sprinkle in more flour until it behaves.
• Too emotionally unstable? That’s normal—keep going.

Lazy option: Throw it all in a stand mixer and let it do the arm workout for you.

Step 2: Knead It Like You Mean It

• By hand: Press down with your palm, fold, repeat. Do this for about 10 minutes until it’s smooth and smug.
• By mixer: Knead for 7–8 minutes until the dough looks like it’s been through therapy.

Step 3: Let It Rest (Just Like You Should)

Wrap the dough completely in plastic wrap. Let it nap for 1 hour at room temp.

Rebel tip: You can stash it in the fridge for up 2 days, just let it come back to room temp before rolling.

Step 4: Divide and Conquer

Cut the dough into 4 sections. Lightly flour your counter and pick your weapon:

Rolling Pin Method:

Roll each section into a thin rectangle. If it springs back, let it rest a minute and try again. Keep rolling and dusting until you can see your hand through it. Slice into noodles with a pizza cutter or knife.

Pasta Machine Method:

Run each piece through your pasta roller:

• Cut sheets in half if they get too long.
• Dust with flour between rolls so they don’t stick like bad decisions.
• Switch to spaghetti or fettuccine cutter, run sheets through, and form into adorable little nests on floured parchment or pasta rack

Step 5: Cook Like You’re in a Montage Scene

Bring a big pot of salted water to a boil. Drop in the pasta. If noodles stick, swirl gently with tongs or a slotted spoon.

Cook for just over 1 minute, until the pasta is al dente and floating. Anything over 2 minutes = mushy carb crime scene.

Drain, toss with your favorite sauce or drown in butter and Parmesan. Serve immediately fresh pasta doesn’t wait for anyone.

Notes / Tips

This recipe started with only semolina + 00 flour. I’ve swapped in bread flour for both with great results—choose what works for you.

Sourdough Discard: Tested with 100% hydration discard. The older and tangier it is, the more sour punch your pasta will have. If your discard is thin, add a little extra flour.

Download PDF Guide: Sourdough Discard Pasta