Mlinci North Croatian Pasta Recipes

MLINCI (NORTH CROATIAN PASTA)

Mlinci (North Croatian Pasta) image

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

Ingredients

850 g flour
1 egg
50 g lard
40 g salt

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.

MLINCI

Mlinci image

Serbian pasta recipe used as a side dish served with poultry, beef, and pork. The mlinci can be stored and as long as they are moisture-free, they will remain fresh for many weeks. A large freezer bag is what I store them in my pantry.

Provided by Dabbler

Categories Pasta by Shape

Time 2h10m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour, or more as needed
1 large egg
1 cup lukewarm water
2 cloves garlic, crushed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Place 2 cups flour into a large bowl. Add egg and mix. Gradually add water and mix until a dough is formed. The dough should not be sticky at this point. If it is, add slightly more flour.
Knead on a lightly floured surface, dusting with flour as required, until no stickiness is felt. Let stand for about 1 hour. This makes the dough easier to roll out.
Roll out using a rolling pin until dough is equivalent to the thickness of a lasagna noodle. Cut dough into a rectangle that would fit on the prepared cookie sheet; transfer to the sheet.
Bake in the preheated oven until pasta has dried and turned a light tan color, 7 to 10 minutes, turning halfway through. Remove from the oven; don't worry if there are some darker patches. Remove from parchment and leave to cool. Take the large sheets and break into pieces randomly that are the size of a deck of cards approximately.
To use, bring a pot of lightly salted water to a boil. Remove from heat; add mlinci and garlic. Soak until pasta is tender, 5 to 7 minutes. Drain.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 24.1 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 10.4 mg, Sugar 0.1 g

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