Combine Ingredients: In a large bowl, whisk together the flour and salt. Create a well in the center and add the egg and sourdough starter. Mix until a dough forms. (You can use your stand mixer too, using the dough hook attachment but it might struggle).

Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until you can form a smooth ball.

Rest the Dough: Wrap the sourdough pasta dough ball in plastic wrap and let it rest for at least 30 minutes minimum, or up to 12 hours for a more complex flavor and better digestibility.

Roll Out the Dough: Divide the dough into 4 equal pieces with a bench scraper, and flatten it as much as you can with your hands. This will make it easier to feed through the pasta roller machine or roll with a rolling pin. Dust the dough with flour to prevent sticking before rolling it out. Roll out each piece of dough using a rolling pin or a pasta machine until you have your desired thickness. If using a pasta maker, start on the thickest setting. Feed the dough through and move the dial to a thinner setting after each pass. Continue until you reach the desired thickness. Remember, the pasta will expand slightly when cooked.

Let dry for a bit: If you are hand cutting this with a pizza cutter, you can eliminate this step. But my cutting machine doesn't cut nicely if I don't let the sheets dry for up to an hour before running them through the cutter attachment.

Cut Pasta: Use a knife or a pasta cutter to cut the dough.

Lay on towels or parchment paper to dry, or on a pasta drying rack. You can use immediately but if you are storing in fridge or freezer it needs to be laid out to dry in a thin, non-clumpy layer for until it is completely dry.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2-3 minutes, or until al dente. Drain the pasta and serve immediately with your favorite sauce.