Pastrovski Makaruli
Ingredients
Directions
Prepare the dough
Make a hole on a heap of sieved flour with a hand, add salt, little water and knead.
While kneading sprinkle some flour so that it does not stick to the table or the board.
When dough is ready, leave it for half an hour.
Shape and dry
Then make makaruli with special needles.
Leave them to dry.
Cook and serve
Boil in salted water till they become tender.
Strain makaruli and serve in a pan, pour olive oil and cheese from brine on them.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Wheaten black flour
- Forms the dough structure that holds the makaruli shape during boiling.
- Oil
- Adds fat and a smooth, rich mouthfeel to the finished pasta.
- Water
- Hydrates the flour so gluten can form and the dough becomes elastic.
The step that matters
Kneading the dough. Kneading develops gluten, giving the dough elasticity so the shaped pasta holds its form and stays tender rather than falling apart or turning tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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