Fresh Pastas Fuzi Mlinzi And Pasutice Food

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FRESH PASTAS: FUZI, MLINZI, AND PASUTICE



Fresh Pastas: Fuzi, Mlinzi, and Pasutice image

Make a whole batch of this pasta dough for Fresh Pasta Quills with Chicken Sauce, page 16; Roast Goose with Mlinzi, page 28; or Pasutice with Seafood Sauce, page 18\. Roll, cut, and shape the pasta as detailed below, and use in whichever dish you are preparing.

Yield makes 1 1/2 pounds

Number Of Ingredients 4

3 cups all-purpose flour, plus more as needed
3 large eggs, lightly beaten
1/4 cup extra-virgin olive oil
1/3 cup very cold water, plus more as needed

Steps:

  • Put the flour in the bowl of a food processor and process for a few seconds to aerate. Mix the eggs, olive oil, and the water in a measuring cup or other spouted container. Start the food processor running, and pour in the liquids through the feed tube. Process for 30 to 40 seconds, until a soft dough forms and gathers on the blade. If the dough does not gather and is wet and sticky, process in more flour, in small additions. If it is dry and stiff, process in more water, by spoonfuls.
  • Turn the dough out on a lightly floured surface and knead by hand for a minute, until it's smooth, soft, and stretchy. Press it into a disk, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes before using. To use later, refrigerate for up to a day, or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling.
  • Rolling and shaping pasutice and fuzi: To roll the dough in a standard home pasta-roller, cut it into six pieces. Keeping the dough lightly floured, roll the pieces at progressively narrower settings, gradually stretching them into strips about 2 feet long and as wide as your machine allows, usually about 5 inches. Cut each strip in half crosswise, so you have twelve strips about a foot in length. Lay them flat on a lightly floured surface, and keep covered with towels.
  • One at a time, slice the strips lengthwise into long ribbons, about 1 1/2 inches wide, using a sharp knife or a rotary pasta-cutter and a ruler to guide the blade. You should get three such ribbons from a 5-inch-wide strip.
  • To make pasutice: Cut across the ribbons with parallel diagonal slices, spaced 2 inches apart, forming diamond-shaped pasutice (also called maltagliati).
  • Lay them flat on a lightly floured tray or sheet pan, spaced apart in a single layer. When the tray is filled, cover the pasutice with a lightly floured towel, and lay another layer of diamonds on top. Leave the pasutice at room temperature on the tray for a few hours. For longer storage, freeze on the tray until solid, then pack in ziplock plastic bags until you are ready to cook them.
  • To make fuzi: First cut a pasta strip into ribbons, and then into diamond-shaped pasutice, as described above.
  • Roll each diamond around a lightly floured chopstick or similar-sized thin rod to form a hollow tube, resembling a quill. Press on the overlapping pasta to seal the cylinder and slide it off the stick. Roll all the pasta diamonds into fuzi, using up all the remaining dough.
  • Place the fuzi, spaced apart, on a lightly floured tray, and cover with a floured towel. Fill another tray if needed (do not put one layer on top of another, like pasutice). Leave at room temperature for a few hours, or freeze on the tray, then pack in plastic bags until you cook them.
  • To make mlinzi: For mlinzi, you'll need a rolling pin or a pasta machine to roll the dough, and several half-sheet pans (12 by 18 inches) or other large baking sheets. Arrange your oven racks to hold as many baking sheets as fit comfortably inside, and preheat to 300˚.
  • To roll mlinzi by hand, cut the dough into four pieces. On a lightly floured board, roll each piece to a rectangle about 11 by 17 inches (to fit in a half-sheet). To roll out in a pasta machine, cut the dough in six pieces and roll each piece at progressively narrower settings, into strips about 2 feet long and as wide as your machine allows. Always keep the dough lightly floured and roll until very thin, as for any fresh pasta.
  • Lay the rolled pasta out flat on the sheet pans, cutting it as needed to fit. Arrange as many pans as you can in your oven, rotating them and shaking so they don't stick. When they appear dry, flip the mlinzi over. Bake a total of 18 to 20 minutes, until the mlinzi are completely crisp and crack apart when bent. They should be pale gold all over, or even darker, for a nuttier taste.
  • Let the mlinzi cool on the sheet pans, or move to wire racks. When all the mlinzi sheets are baked and cool, stack them up on a tray and leave them uncovered, in a dry place, so the air circulates between the sheets and they remain crisp.

FRESH PASTA



Fresh Pasta image

If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds pasta.

Provided by Holly

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 2

6 cups all-purpose flour
6 eggs

Steps:

  • Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
  • With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
  • Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
  • Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 95.8 g, Cholesterol 186 mg, Fat 6.2 g, Fiber 3.4 g, Protein 19.2 g, SaturatedFat 1.7 g, Sodium 72.5 mg, Sugar 0.7 g

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

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.

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