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

Working toward a more self-sovereign, creative, kind internet. Husband. Dad. ❤️: 🦉, 🎮, 💻, 🎸🤘🏻. FC OG | FID442 chriskurdziel.com

Yeah it's super lean but the low and slow cooking process (plus the use of milk to tenderize) really works well with lean meats like venison or even elk!

venison is super lean right? how does that play in a bolognese that typically has some fat in the meat used?

looks good, i also had sourdough pasta last night - bionaturae fusilli but will probably make my own soon

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.