The @no_mise_en_plastic Instagram account is an incredible resource of practical tips to help cooks create waste-free kitchens, and often showcases chefs from around the world. The sourdough pasta made by one of them, Albert Franch Sunyer from the restaurant Nolla in Helsinki, really caught my eye.
In fact, Albert thinks leftover bread is one of the most versatile ingredients in the kitchen, and says his pasta recipe came from the need to use up stale leftovers after service: “We’ve been playing with leftover bread recipes since the beginning of Nolla, making everything – cheese crackers, ice-cream, crumbles, you name it. And we thought that, if bread is made from flour, we can probably make flour again.”
