Sourdough Pasta:

3 egg yolks
250 grams sourdough starter
2 Tbs water
235 grams flour
1 tsp salt

Mix until soft dough ball forms. If mixture is too dry add 1 tsp of water at a time until dough ball forms. Wrap dough ball in plastic and allow to rest for 30 minutes before rolling out pasta to desired shape and thickness. Cook immediately or allow to fully dry and then store in an airtight container.