Studio
Ingredients
- 115g (about 1 cup) whole-grain rye flour, whole-grain wheat flour, or a combination of the two
- 115g (about ½ cup) tepid water
- 115g (about 1 cup) unbleached all-purpose flour
- 115g (about ½ cup) tepid water
For Day 1, the sourdough starter base
For feeding the starter on subsequent days
Serves 2
Ingredients
Beef Meatballs
- 1 pound ground beef
- ¾ cup plain bread crumbs
- ½ cup whole milk
- 1/3 cup grated Parmesan
- ¼ medium yellow onion, finely diced
- 1 teaspoon dried oregano
- 1 large egg
- Salt and pepper, to taste
Veggie Meatballs
- 3 tablespoons olive oil
- 12 ounces mushrooms, finely chopped
- ½ medium yellow onion, finely diced
- ½ cup quick-cooking rolled oats
- ½ cup plain bread crumbs
- 1/3 cup grated Parmesan
- 1 teaspoon dried oregano
- 2 large eggs
- Salt and pepper, to taste
Pasta
- ½ pound spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- ½ teaspoon red chili flakes
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper, to taste
- ½ cup fresh basil leaves
- Grated Parmesan, to serve