my research questions:
- What type of spaghetti/pasta is the most sustainable?
- How can I make my own spaghetti more sustainable?
first research:
A mind map from the different types of pasta I eat (it’s in Dutch so my further research would be easier)
-> the general types are the ones I know I eat through the year
-> the specific ones are the types I normally don’t eat, the recipes are from Libelle
My pasta = penne with bolognaise sauce
-> not sustainable
The pasta’s I’m going to research specific:
- spaghetti with veggie bolognaise
- penne all’arrabbiata