Zagorski Mlinci

Zagorski Mlinci (Traditional Croatian Baked Pasta Sheets)

Zagorski mlinci is the beloved thin, torn pasta sheet of the Hrvatsko Zagorje region, traditionally baked dry on a wooden paddle and served warm with roasted turkey or chicken, duck, or rich meat juices.

Prep

20 min

Cook

25 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz / about 3⅓ cups) smooth white wheat flour, Type 500 / all-purpose, plus extra for dusting
• •2 whole (2 large) eggs
• •60 ml (¼ cup) lukewarm water, adjust as needed
• •30 ml (2 Tbsp) milk, lukewarm; home-cook substitute for the traditional touch of milk in the dough
• •4 g (1 tsp) fine salt
• •15 ml (1 Tbsp) sunflower oil or lard, traditionally lard for richness; sunflower oil is the lighter home-cook option
• •750 ml (about 3 cups) hot meat juices or stock, from roasted turkey, chicken or duck; ideally the real pan juices

Steps

1. 1 Mound the flour on a clean work surface (or in a bowl), make a well in the center, and add the eggs, salt, oil, water and milk.
2. 2 Knead with your hands for 10–12 minutes until you have a smooth, elastic, medium-stiff dough that does not stick to the surface. Cover and rest 15 minutes.
3. 3 Divide the dough into 4–6 pieces. Roll each piece on a lightly floured surface (or through a pasta machine) into a very thin sheet, about 1–2 mm thick - you should almost be able to read through it.
4. 4 Preheat the oven to 200 °C / 400 °F (conventional, no fan).
5. 5 Tear or cut each rolled sheet into rough rectangles roughly 8 × 12 cm. Lay them flat on ungreased baking sheets (traditionally a wooden peel or the hearth), leaving space between pieces so air circulates.
6. 6 Bake 6–10 minutes, turning once, until the mlinci are pale gold, dry and lightly blistered on both sides - they should feel crisp and brittle, not soft. Do not let them brown darkly or they turn bitter.
7. 7 Remove from the oven and let cool completely on the trays; they will crisp up further as they dry.
8. 8 To serve, pile the baked mlinci in a bowl and pour the hot meat juices / stock over them. Let them soak 2–3 minutes; they will soften into silky, broad noodles that soak up the juices. Toss gently and serve immediately alongside the roasted meat.