this post was submitted on 19 Mar 2024
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Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!
My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.
How much do you use? Like in a 2 liter pot of pasta sauce
I've got a lot of yeast flakes I keep for popcorn but there is so much of it that I don't know how else to use the stuff
I'd say with flakes you can probably start with a tablespoon for your 2l pot, and go up or down from there depending on how you find it.
Neat ... thanks for the help ... I'll definitely try it for my next batch