Step 1: Make the Dough

• Add the flour, eggs, and sourdough starter to the bowl of a food processor. Process until the dough comes together (it might not form a ball – this is ok).
• Remove the dough to a lightly floured wooden surface. Push it together to form a rough ball. Cover with an upturned bowl and let rest for 3-5 minutes.
• Knead the dough by hand for 1-2 minutes or more. If the dough is a bit sticky, add a sprinkle of flour to correct the texture. It should feel smooth, supple, and chalky on the surface when finished (see note 1).
• Form the dough into a ball, cover tightly with plastic wrap, and rest for 1 hour at room temperature or chill overnight.

Step 2: Roll Pasta Sheets & Semi-Dry

• Cut the dough into quarters (wrap the remaining pieces).
• Working with one dough at a time: roll it into a 6-8 inch oval disc with a rolling pin. You want it the approximate width of your pasta machine.
• Send the disc through the roller attachment (or pasta machine) 2x on each setting (#1-4). Then 1x only, on setting #5. Note: the above settings are based on the Kitchen Aid roller attachment, which is what I use. Please confirm the settings are the same for your pasta machine. #1 should be the lowest, widest setting.
• To semi-dry: Dust the pasta sheet on both sides with semolina flour to prevent sticking. Drape over a rod or the back of a clean chair, about 10 minutes or so, until it feels less doughy and more leathery (but not dried out). This step helps the pasta to hold its shape.

Step 3: Cut Mafaldine Pasta 

If you’ve made lattice pie crust, the method is similar. The goal is to create ~1/2 wide by ~10 inch long strips of pasta.

• First: depending on the length of your pasta sheet, you might need to cut it in half to make it easier to work with. Trim off any rounded or uneven edges.
• Second: position the pasta sheet vertically. Using a fluted pastry wheel, trim the tiniest bit off the side lengths. Use a ruler for guidance.
• Third: score across into 1/2 inch wide sections with a sharp knife. Then use your fluted pastry wheel to cut into long strips (mine always come out crooked, so I push my pastry wheel up against a ruler to keep them straight).
• Lastly: arrange your mafaldine in 1 single layer on a parchment-lined sheet pan, generously dusted with semolina flour. They can touch a little bit, but be mindful of sticking.
• Repeat to roll, semi dry, and cut the remaining dough.

How To Store, Freeze & Cook Sourdough Pasta

To Store (Short Term):
Toss freshly cut pasta with semolina flour and arrange on a sheet pan in a single layer. Cover with plastic wrap, inverted sheet pan, or store in an airtight container. Leave at room temperature if cooking within 1–2 hours, or refrigerate for up to 12 hours. The flavor will continue to deepen when the cut noodles are chilled. Note: fresh pasta might oxidize and stick together if chilled past 24 hrs.

To Freeze:
Air-dry pasta in a single layer for 15–20 minutes first (uncovered) to reduce sticking. Transfer to an airtight container and freeze for up to 1 month (any longer and it might dry out and break). No need to thaw; cook straight from frozen.

To Cook:
Bring 6 quarts of generously salted water to a boil. I don’t give exact amounts for the salt, because the flavor of salt varies considerably. Add the pasta and cook for 2–7 minutes, depending on the thickness. Always taste it. It should be al dente- tender with a slight bite. Use tongs to transfer pasta directly to your sauce.