Sustainable cooking attempt. I boiled my sour trahanas (Greek pasta of wheat flour and milk) from Evia in a broth made with raw vegetable scraps. I usually keep them in a zip lock bag in my freezer. Please remember, food should not be wasted; only transformed.
Natural flavour boosters: turmeric, smoked paprika, chili peppers, allspice, cardamom.
Serving suggestion: finely chopped fresh thyme, small cubes of organic kasseri (PDO) from the Vale of Tempi.

