Food

A place to share what you're cooking and eating on Farcaster.

Made sourdough pasta again last night. 

This time with venison ancestral blend bolognese. Did a riff on Marcella Hazan’s classic recipe.

entrepreneur, writer, and former professional chef / mylessnider.com

Love making sourdough pasta. My ratio is typically:

- 225g Semolina flour
- 75g '00' flour
- 100g sourdough discard
- 2 large eggs
- 11g olive oil
- 10g salt

Any adjustments you would recommend? I’ve tried 175g semolina and 125g ‘00’ as an adjustment and it worked out well.