Mlinci North Croatian Pasta
Transport your taste buds to the rustic kitchens of Northern Croatia with Mlinci, a traditional homemade pasta that perfectly blends simplicity and flavor. This unique dish features thinly rolled, oven-baked sheets of dough made from all-purpose flour, salt, water, and a touch of olive oil, creating a satisfyingly chewy texture. After baking, the mlinci is broken into smaller pieces and boiled briefly, then typically paired with savory roast pan drippings or broth for an indulgent, aromatic finish. Whether served alongside roasted meats like chicken or turkey or enjoyed on its own, this Croatian pasta recipe delivers hearty comfort with a dash of regional authenticity. Perfect for family gatherings, it’s a delightful way to explore classic Balkan flavors.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1 teaspoons Salt
- 200 milliliters Water
- 1 tablespoon Olive oil
- 250 milliliters Roast pan drippings or broth (optional, for serving)
Instructions
In a large bowl, combine the all-purpose flour and salt.
Slowly add water to the bowl while mixing with a wooden spoon or your hands until the dough begins to form. Add the olive oil and knead the dough until it becomes smooth and elastic, about 8-10 minutes.
Divide the dough into 4 equal portions and roll each one into a ball. Let them rest under a clean cloth or plastic wrap for 15 minutes.
Preheat the oven to 200°C (390°F).
On a lightly floured surface, roll out each ball of dough as thinly as possible, roughly into a rectangle. Aim for a thickness of 2-3 millimeters. Imperfect edges are traditional and add to the rustic charm.
Place each rolled-out sheet of dough onto a parchment-lined baking sheet. You may need to bake in batches based on your oven size.
Bake the dough in the preheated oven for 8-10 minutes, or until firm and lightly golden in spots. Do not let them brown too much, as this will make them harder to rehydrate later.
Once baked, let the mlinci cool and break them into smaller, manageable pieces (approximately palm-sized).
To serve, bring a large pot of salted water to a boil. Add the baked mlinci pieces and cook for 2-3 minutes, or until slightly softened but still firm. Drain well.
If desired, toss the boiled mlinci with warm roast pan drippings or broth for enhanced flavor. Serve immediately alongside roasted meats, such as chicken or turkey.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 0.9 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
