Mlinci North Croatian Pasta Recipes
MLINCI (NORTH CROATIAN PASTA)
This is traditional North Croatian pasta, popular only in Zagreb and Zagorje region (north of Zagreb). We eat this for Christmas, Halloween, Easter, St. Martin's day and every time we roast poultry. I recommend using lard, because dough will be much better.
Provided by nitko
Categories European
Time 2h10m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 4
Steps:
- Make dough out of flour, egg, lard salt and some water. Leave it to rest not less than 30 minutes.
- Divide the dough into 8-10 little balls. Make thin surface out of each ball and put them into oven to dry (not more than 100°C).
- They must be dry and light yellow on both sides.
- Before cooking, crush mlinci into small parts (10 cm) and put them into salt boiling water.
- They should become soft very quickly, and when so, remove them with hollow spoon and put into hot poultry fat (from duck or turkey or chicken).
- Now fry them until all water evaporates and fat cover the pasta. Serve hot with roasted duck, turkey or chicken.
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- Whisk salt into the flour, make a well in the middle and pour in the water. Start combining the dough with a fork. Use your hands to bring everything together in a ball.
- Knead the dough for 6-7 minutes. Do it by turning it gradually clockwise. With every turn, fold the upper side of the dough and push it into the dough ball. Do it gently and until you can feel the dough has become smoother and silkier.
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