Sourdough enriched home made noodles with herbs

I married my 3 big loves into one meal: herbs, noodles and sourdough.
Wish I could say this was all my idea but the inspiration for the noodles came from a genius herbalist @ https://www.rootstockretreat.com. I hope I’ll get to meet her in person someday.
If you bake with sourdough you know there is aways plenty of it to use in creative ways.
Another bonus: homemade noodles will not have plastic packaging to add to the pile at the landfill.
Another bonus: the juicer can make noodles!!
So here it is: Nettle, basil, garlic noodles…
The recipe: (please feel free to change any of this. Recipes are ideas to explore and experiment with)
1 cup of sourdough discard
1 cup of all purpose or semolina flour
2 eggs 
2 T of dried Nettle powder
2 T of dried Basil powder ( or frozen pesto)
1 T of garlic powder
Mix it and knead all into a rather dry, smooth dough. Cover and let it rest. Dough will relax and gluten will develop. Let it rest for at least 30 minutes. I let mine sit for a couple hours. ( I kinda forgot about it). 
If you have a juicer with the noodle making attachment, making long, even pieces is a breeze. You can also hand cut it to your preferred shapes after rolling it out thinly.  
Drop them into salted, boiling water. 
Serve with your favorite sauce.