In my other post I showed the lasagna that I made from sourdough pasta. My husband is the pasta maker and I turn it into dinner...so it is a joint effort. It makes the most remarkably tender and flavorful pasta. I use what ever white starter I have . Mine is usually at 100% hydration. One very nice thing about the SD pasta is its keeping quality in the fridge after you let it dry on the counter. It will last easily for a week if you wrap it well. We make extra and then dry on the counter on cloth towels and then store in fridge to be eaten with various toppings. Do cut to desired shape though before you dry it.
286 g "00" flour ( if you only have AP that works also) or use 1/2 and 1/2 semolina-AP
3 large eggs
1/4 c starter
4g kosher salt
this made 17 1/2 oz pasta. Depending on starter hydration you made need a few drops of water but you don't want the dough too wet. Should just hold together. R puts the flour on the cutting board and stirs all the liquid into a well in the center. He then uses our pasta machine to knead and roll it out and to cut the spaghetti..he cuts the lasagna by hand. Next time he makes it ...which will be this week as we have company coming I will get more detailed pics..the ones I had are in a different computer iphoto that is with my daughter who is out of town. c,
Here are some pics :