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In a bowl, whisk together 4 large eggs and 200 g sourdough discard.
Gradually add 500 g Captuo Semola flour and mix until a shaggy dough forms.
With a stand mixer: Use a dough hook on low speed for 5 minutes, then knead by hand for 1–2 minutes until smooth. Add a splash of water if too dry.
By hand: Knead on a floured surface for about 10 minutes until smooth and firm.
Wrap tightly in plastic wrap and let rest for 30 minutes at room temperature or overnight in the fridge.
Cut the dough into 8 equal pieces and keep unused portions covered.
Lightly flour one piece and flatten slightly.
With a pasta roller: Start at the thickest setting and gradually thin until about 2mm thick.
By hand: Use a rolling pin to roll the dough as thin as possible.
With a cutter attachment: Feed pasta sheets through the cutter.
By hand: Lightly flour, roll up the sheet, and slice into strips with a knife.
Lightly toss the cut noodles in flour to prevent sticking.
Boil in salted water for 2 minutes, drain, and toss with your favorite sauce.