Sourdough starter gives these fresh-milled Durum noodles an incredible depth of flavour. This recipe is so simple you'll never want to cook boxed pasta noodles again.
1/2 cup unfed, refrigerated sourdough starter
1 1/3 cup General Purpose flour
1 1/3 cup '00' Durum flour
Blend one cup of each flour together in a large bowl.
Push flour aside to create a well in the center. Add eggs, yolk and starter to the well. Begin stirring with a fork, gradually incorporating flour from the edges as you go.Continue to stir until it is too difficult to mix with a fork, and then turn out onto your work surface and continue to mix by hand. Add additional reserved flour as needed until the dough is no longer sticky. Set aside any remaining flour to use for dusting the pasta later on.
Knead by hand for 5-10 minutes, until the dough is smooth. You want a fairly stiff dough, not sticky or crumbly. The dough will soften as it rests and will be difficult to roll out if it is at all sticky. Once your dough is nice and smooth, wrap tightly and allow to rest at room temperature for 30-60 minutes.
Divide the dough into four equal portions. As you work with each portion, keep the rest covered.
If rolling by hand, roll each section thinly and cut to desired size.
If using a pasta maker, pass through the widest setting, then fold into thirds, and pass through again. Repeat this twice before proceeding in order to strengthen the dough. If your dough sticks as you roll it through, dust it with the reserved flour before each pass.
Once you have reached your desired thickness (we found the 3rd to last setting was perfect to achieve a nice bite to the pasta), lay each sheet of pasta onto a lightly floured surface and allow to rest for 10 minutes before cutting. This is a great time to put your large pot of water on to boil (salt generously).
Cut pasta to desired shape and dust lightly with reserved flour. Hang on a pasta rack, or gently twist into nests while you cut the remaining noodles.
Once all pasta has been cut, place into boiling salted water, and stir gently with a pasta spoon to prevent sticking. Cook for 1.5 to 2 minutes. Drain and serve immediately.