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    You are in: Home / Recipes / Mlinci (North Croatian Pasta) Recipe
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    Mlinci (North Croatian Pasta)

    Mlinci (North Croatian Pasta). Photo by nitko

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    nitko's Note:

    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.

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    Serves: 8



    Units: US | Metric


    1. 1
      Make dough out of flour, egg, lard salt and some water. Leave it to rest not less than 30 minutes.
    2. 2
      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).
    3. 3
      They must be dry and light yellow on both sides.
    4. 4
      Before cooking, crush mlinci into small parts (10 cm) and put them into salt boiling water.
    5. 5
      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).
    6. 6
      Now fry them until all water evaporates and fat cover the pasta. Serve hot with roasted duck, turkey or chicken.

    Ratings & Reviews:

    • on September 13, 2013


      This is my grandfather's dish.....We have this every year at Christmas. Great recipe.

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    Nutritional Facts for Mlinci (North Croatian Pasta)

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 452.3
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 2.8 g
    Cholesterol 32.3 mg
    Sodium 1948.7 mg
    Total Carbohydrate 81.1 g
    Dietary Fiber 2.8 g
    Sugars 0.3 g
    Protein 11.7 g

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