Had to do something with the sourdough starter again. Well every weekend really. ;D So I decided to make some bread. This weeks loaf is again an organic buckwheat and rye sourdough. This time I added a decent amount of caraway seed though to kick up the flavor.
Along with that for dinner is the homemade organic egg pasta. Easy recipe: 100g flour and one extra large egg per serving. Mix into a dough and kneed for 10-15 until smooth dough forms. Wrap in plastic wrap or tightly covered bowl and rest for 1-2 hours. Roll to about 1/16" thick and cut to your desired width. Boil in heavily salted water (salted like the sea is the standard) for 3-4 minutes for al dente.
Mushroom ragu sauce with yellowfoot and grey oyster, spicy italian sausage, and 1/2 lb ground beef. The rest are fresh garlic, sage from the garden, bellpeppers from the garden, shallots, smoked sea salt and fresh cracked black pepper. A fresh grate of parmesan cheese to finish.
Bread and homemade Pasta Funzi
Had to do something with the sourdough starter again. Well every weekend really. ;D So I decided to make some bread. This weeks loaf is again an organic buckwheat and rye sourdough. This time I added a decent amount of caraway seed though to kick up the flavor.
Along with that for dinner is the homemade organic egg pasta. Easy recipe: 100g flour and one extra large egg per serving. Mix into a dough and kneed for 10-15 until smooth dough forms. Wrap in plastic wrap or tightly covered bowl and rest for 1-2 hours. Roll to about 1/16" thick and cut to your desired width. Boil in heavily salted water (salted like the sea is the standard) for 3-4 minutes for al dente.
Mushroom ragu sauce with yellowfoot and grey oyster, spicy italian sausage, and 1/2 lb ground beef. The rest are fresh garlic, sage from the garden, bellpeppers from the garden, shallots, smoked sea salt and fresh cracked black pepper. A fresh grate of parmesan cheese to finish.