Pasta Grannies visits Slovenia!
Recipe Information
Pasta
Cultural Context
Pasta, a staple of Italian cuisine, has a rich history dating back to the 12th century. Traditionally made from durum wheat semolina, it comes in countless shapes and sizes, each suited to different sauces and dishes. Pasta is not just food; it embodies Italian culture and family gatherings, often served during special occasions and Sunday dinners. Today, pasta is enjoyed worldwide, with variations adapting to local tastes and ingredients, making it a global comfort food.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is a budget-friendly alternative for sautéing.
cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess.
seafood
🥗Healthier: chicken
💰Cheaper: tofu
Tofu provides a plant-based protein option.
Anna makes her pasta dough using 3 eggs and about 300 g of plain flour.
She uses a pasta attachment to make her ransi or talini.
Anna prepares the beef broth with beef bones and aromatics like parsley root, leeks, and thyme.
She cooks her pasta in the broth as part of a Sunday night tradition.
Anna peels 5 potatoes and puts them into simmering salted water.
She spoons plenty of flour into the water without stirring it, allowing it to form a solid lump.
Anna warms up some pork fat for frying the chopped pork skin until crunchy.
She drains the potatoes and keeps the cooking water in case she needs it.
Anna mashes the flour and potatoes together until it is sticky enough to cling to her wooden spatula.
She scrapes off the mixture to create a fluffy texture and dresses it with the warmed pork fat.
Buana mixes flour with sour cream, a pinch of salt, and 5 egg yolks to make a soft dough that has to rest for an hour.
Buana rolls out the dough on a tea cloth and cuts it into squares, slashing three cuts across the middle of each.
She threads one corner through the cuts to create a pastry origami shape.
Buana fries the pastries in sunflower oil until they are puffed, golden, and crisp, then dusts them with icing sugar.
Brigita adds fried onions to soaked millet along with tangy cheese and plenty of chives for the filling.
She forms the mixture into balls as taught by her grandmother.
Brigita makes yeasted dough with flour, eggs, and oil, which has to rise for about an hour.
She rolls the dough into a log and cuts it into chunks, stretching each piece around a millet ball.
Brigita seals the dough using two methods: the local way and the Austrian corkscrew curl.
She simmers the dumplings for 5 minutes on each side and serves them with sweetened sauce or warmed pork fat.
Fanny makes a dough using 500 g of soft wheat flour, salt, 20 ml of vinegar, and 250 ml of water, which has to rest for at least an hour.
She rolls out another batch on a floured tablecloth and smooths it with a little sunflower oil.
Fanny prepares the filling with 2 kg of scooter cheese, 50 g each of cream and sour cream, and 6 eggs, seasoning it with salt.
She stretches the pasta over the tablecloth as thin as for phyllo pastry and trims the edges.
Fanny smears the cheese mixture over the pasta and rolls it up using the tablecloth.
She slices the rolled pasta into manageable lengths and places them on oiled foil to make packets.
These packets are simmered in salted water or steamed if you have a steam oven.
Fanny fries breadcrumbs in foaming butter to serve with the dish.
Maria and Polona make a yeasted dough for putiza, giving it a gentle knead while it rises.
Maria makes a caramel with 350 g of sugar and half a liter of cow's milk, stirring in 500 g of finely chopped walnuts.
They soak 100 g of raisins in 50 ml of rum for the recipe.
Polona rolls out the dough and smears the cooled walnut mixture over it, sprinkling with rum-soaked raisins and more chopped walnuts.
She rolls the dough from left to right and cuts the log to fit the cake tins.
They bake the putiza at 180°C for 1 hour and let it cool for 3-4 hours before cutting.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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