Fresh-Milled Sourdough Egg Noodles

In our house, pasta making is more than dinner — it’s a memory in the making. There’s flour on the counter, eggs cracking, and usually at least one kid sneaking a taste along the way. Using freshly milled wheat and a scoop of sourdough discard turns simple ingredients into something truly special. These noodles are hearty, wholesome, and perfect for everything from weeknight meals to big family soup days. And if Nash is nearby, you can bet he’s first in line to run the dough through the rollers.

Join Nash As He Brings This Recipe to Life

The Best Wheat Berries for Fresh-Milled Pasta

If you’re milling your own flour, you want a wheat that gives structure without being too heavy.

Great choices:

Hard White Wheat
Hard Red Wheat

You can also blend in small amounts of heritage grains like einkorn or kamut, but too much can make the dough softer and harder to roll. I like to do this and diversify the nutrients in the mix.

Don’t overthink it. Fresh milled is already a win.

Tools I Use

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Stand mixer
Pasta making attachments (includes roller, fettucine and angel hair)
Pasta drying rack
Grain mill
Kitchen Scale

Ingredients (Makes ~2 pounds dried pasta)

720 g fresh-milled flour
200 g sourdough discard
30 g olive oil
10 g salt
120 g water
300 g eggs (about 3 yolks + 4 whole eggs)

If your eggs are a little light, add extra discard until you reach about 300 g total egg weight.

Don’t Have Fresh-Milled Flour Yet? No worries at all — you can still make homemade pasta tonight.

I recommend King Arthur Baking Company All-Purpose Flour because it has a dependable protein level and gives great structure for rolling and cutting.

Because fresh-milled flour absorbs a little more moisture, you may need to reduce the liquid slightly when using store-bought.

Start by holding back 24g of water and only add it if the dough feels dry. You’re looking for a smooth, firm dough that springs back when pressed.

The flavor will be a little different than fresh-milled, but it will still be delicious!

How to Make Fresh-Milled Pasta

1️⃣ Mix the Dough

Add everything to your mixer and knead for about 8 minutes, until smooth and elastic.

You want a firm dough that springs back when pressed.

2️⃣ Counter Ferment

Cover and let it rest on the counter for about 2 hours.
This gives the sourdough a chance to work and makes rolling easier.

3️⃣ Refrigerate

Move the dough to the fridge until chilled.

Some people divide before chilling.
I usually don’t — I just cut off what I need and put the rest back. Both ways work.

4️⃣ Roll & Laminate

Cut pieces around 70 g.

Run through your pasta roller starting on setting 1, folding and re-feeding to laminate. Move up through 2 → 3 → until you reach your preferred thickness. My preference for the fettuccine noodles is 4.

5️⃣ Cut the Noodles

Switch to your cutter.

We love fettuccine, but angel hair is fun too.

6️⃣ Dry

Hang on a drying rack.

This recipe will FIT on a standard rack — but just barely 😅
No extra room for another batch.

Let air dry 24 hours before storing in an airtight container.

Alternatively, you can cook immediately if you prefer fresh pasta.

Can You Use a Dehydrator?

Yes 👍
Many people do if they want to speed things up.

But I still air-dry mine because that’s how my grandmother taught me, and some traditions are worth keeping.

From Our Kitchen to Yours

There is nothing like watching your kids learn real skills and carry on family traditions. Fresh pasta night has quickly become a favorite in our house.

If you try it, I’d love to hear what flour blend you used!

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