Mlinci Recipes

MLINCI (NORTH CROATIAN PASTA)

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

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.

MLINCI

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.