Saturday, April 18, 2009

Paštrovski makaruli

  • 500g black (buckwheat) flour
  • 1 tbsp oil
  • pinch of salt
  • water, to bind
Sift the flour into a bowl, form a well in the centre then add the salt, oil and a little water to the middle. Mix together, adding more water so that you have a slightly tacky dough.
Turn this dough onto a lightly-floured work surface and knead well until the mixture becomes smooth and no longer sticks to your hands. You should have a medium soft dough. Turn into a greased bowl then cover and set aside for half an hour to rest.
A the end of this time roll the dough out to about 2mm thick then shape into makaruli (macaroni) shapes by wrapping the dough around the handle of a wooden spoon and slicing. Set aside to dry and store.
When ready, add to a pan of lightly-salted boiling water and cook until tender. Transfer to a warmed bowl and serve sprinkled with olive oil and grated cheese.



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