Mlinci 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.
MLINCI
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
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
MLINCI
Categories Pasta Thanksgiving Quick & Easy Dinner Stuffing/Dressing Boil
Yield 4-6
Number Of Ingredients 4
Steps:
- Put the flour into a mixing bowl and create a well. Add the eggs and enough water to make a stiff pastry. Roll out the dough and cut into flat square pieces. Dry them on a hotplate, warm stove burners, a hot ungreased skillet, or in the oven on a baking tile or pizza stone. They should be nicely browned on both sides. Tear into pieces (uniformity is not required) and put into a heatproof dish. Boil enough water to soak the mlinci in. When the pot boils, remove from heat and soak the mlinci in the water for about 10 minutes. Then drain and use as required in a recipe or coat with drippings Can bake to enhance flavor, but not necessary.
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MLINCI (BAKED NOODLES) | JERNEJ KITCHEN
From jernejkitchen.com
5/5 (1)Total Time 40 minsCategory SidesCalories 209 per serving
- Add flour, egg, and water to a large bowl. Using a spatula, stir everything well to combine. Then knead with your hands into an elastic dough. Leave the dough in the bowl for about 15 - 20 minutes, at room temperature.
- Dust your working surface with flour. Roll the dough into a rectangle, approximately 2 mm or 0.1-inch thick. Cut the dough into 8 long strips. Poke holes in each stripe of dough using a fork. Transfer the dough onto a baking sheet - don't line it with parchment paper. Place in the preheated oven. Bake for 4 minutes at 200 °C / 390 °F. After 4 minutes, turn the dough and continue to bake for 4 minutes.
- Tear the baked noodles into a bowl. Season with salt and pour boiling water over the noodles. Cover with a large plate and leave to sit for about 8 - 10 minutes. Drain the noodles and serve them. Pour roasting juices over them or follow the next step. Enjoy.
- If you don't have any roasting juices at the moment, but still want to serve these delicious Mlinci, then make this easy serving idea recipe. Add butter, lard, bay leaf, cumin seeds, coriander seeds and sage leaves to a pan. Place over medium-low heat and wait until the fat melts. Pour over mlinci and serve. For the vegetarian version, leave out the lard.
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Cuisine CroatianTotal Time 1 hr 35 minsCategory Side DishCalories 420 per serving
- 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.
- Divide the dough into about 6 smaller pieces (depends how large your pan or hot plate is). Dust each with flour, cover with a cloth and leave them to rest for 1 hour.
- Heat the hot plate (or a cast iron pan, or a heavy skillet) to high. Roll out each piece of dough to 1 mm thinness. Use flour generously as you flip from one side to the other.
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