bREad pasta

by Restaurant Nolla, the first zero-waste restaurant in Finland.

INGREDIENTS

- 200g excess bread

- 260g flour of your choice

METHOD

  1. Soften the bread in water and then drain - the team at nolla saves this water for cooking the pasta but you can also use it to make marmite - see the recipe here.

  2. mix the softened bread with flour and work until a smooth dough is formed. Let it rest (no cling film needed!) and then use the dough as you like.