@rivox_2012: #صاحبي #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #الشعب_الصيني_ماله_حل😂😂

ঌ͜͡Z RIVOX
ঌ͜͡Z RIVOX
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Saturday 08 August 2026 12:05:30 GMT
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ridahtoumi6
Khadidja 🩷 :
دحمان
2026-08-08 12:09:55
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user8353747847288
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دعمتك ياسطورة باعجابات♥️تستاهل واصل🥰🇩🇿 🥰 ربي يوفقك👏 تستاهل لعزيز❤️👏 ❤️.دعمني باعجابات ♥️🥹 انا جديد في صناعة المحتوى فري فاير. 🇩🇿♥️♥️
2026-08-08 19:32:31
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Sourdough Discard Pasta 120g (1 cup) 00 flour (up to 150g if needed) 40g (1/3 cup) semolina flour or all purpose flour  6g (1 tsp) kosher salt 2 eggs 75g (1/3 cup) sourdough discard Combine the flours and salt on a clean work surface. Create a mound with tall walls and a  large well in the center. Add eggs and sourdough discard in the center of the well. 
 Using a fork, break the egg yolks and stir in the sourdough discard. Begin incorporating the flour into the egg and discard paste. Work mixture until all dry bits of flour have been incorporated. Knead the dough until smooth.
 Add up to 30 grams of flour, a little bit at a time, if your dough is too sticky and not forming a smooth dough ball. 
 Wrap the dough and let it rest at room temperature for 2 hours.
 After the two hours have passed, place in the refrigerator for 2 more hours, or up to 48 hours, if making in advance.
 Remove the dough from the refrigerator and generously dust the dough, rolling pin, your hands, and work surface with flour. Roll the dough out into a long rectangle, about 4 inches wide. Fold the dough in thirds to laminate it. Roll it out as thin as possible.  Cut the pasta by hand or by using a pasta cutting machine.
 Bring a large pot of generously salted water to a boil. Drop the pasta into the water and separate the strands to prevent sticking. Cook the pasta for 90 seconds to 3 minutes, depending on thickness. Drain the pasta, toss with a little olive oil and serve with the sauce of your choice.  Enjoy!
 #sourdoughpasta #sourdoughdiscardpasta #sourdoughdiscardseries #sourdoughdiscardrecipes #discardrecipes
Sourdough Discard Pasta 120g (1 cup) 00 flour (up to 150g if needed) 40g (1/3 cup) semolina flour or all purpose flour 6g (1 tsp) kosher salt 2 eggs 75g (1/3 cup) sourdough discard Combine the flours and salt on a clean work surface. Create a mound with tall walls and a  large well in the center. Add eggs and sourdough discard in the center of the well. 
 Using a fork, break the egg yolks and stir in the sourdough discard. Begin incorporating the flour into the egg and discard paste. Work mixture until all dry bits of flour have been incorporated. Knead the dough until smooth.
 Add up to 30 grams of flour, a little bit at a time, if your dough is too sticky and not forming a smooth dough ball. 
 Wrap the dough and let it rest at room temperature for 2 hours.
 After the two hours have passed, place in the refrigerator for 2 more hours, or up to 48 hours, if making in advance.
 Remove the dough from the refrigerator and generously dust the dough, rolling pin, your hands, and work surface with flour. Roll the dough out into a long rectangle, about 4 inches wide. Fold the dough in thirds to laminate it. Roll it out as thin as possible. Cut the pasta by hand or by using a pasta cutting machine.
 Bring a large pot of generously salted water to a boil. Drop the pasta into the water and separate the strands to prevent sticking. Cook the pasta for 90 seconds to 3 minutes, depending on thickness. Drain the pasta, toss with a little olive oil and serve with the sauce of your choice.  Enjoy!
 #sourdoughpasta #sourdoughdiscardpasta #sourdoughdiscardseries #sourdoughdiscardrecipes #discardrecipes

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