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

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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