Tabletop Travels to Croatia with Matt Lardie and Harper Hornaday

Tonight we’re virtually traveling to Croatia with Matt Lardie and Harper Hornaday! Join us on Facebook Live at 7pm.

Matt will be cooking up pljukanci, a super simple pasta that is common in Istria and is made year-round. This pasta is wonderful when paired with a more traditional southern Croatian dish of shrimp, but it is easily adaptable to all the seasons. If you’d like to follow along, Matt will be using Borrowed Salt’s recipe for the dough.

Following Matt’s cooking segment, we’ll pair the dish with a white wine that is the most common variety from Istria, malvazija. This particular bottle will be from Collis.

We look forward to seeing you tonight!

Recipe: Pljukanci - Hand-Rolled Pasta, courtesy of Borrowed Salt

Yield: Serves 6

Prep Time: 1 hour     Cook Time: 2 hours     Total Time: 3 hours

Ingredients

Pasta

2 cups flour

1 cup hot water

1 tsp salt

For Pasta:

Mix flour and salt with about half the water and stir with your hands til a firm dough forms.  Add more water, dribble by dribble, and knead until all the flour binds together and you have a stiff, smooth dough.  

Pinch off peanut-sized bits and roll between your palms or against the table to make skinny pieces that look like thin green beans, tapered at each end.  Place the pasta on a floured tray and let rest for at least an hour.

To Finish:

Fill the large saucepan about 2/3 full with water.  Bring to a boil and add about a Tbs of salt.  Cook noodles 5-10 minutes, til centers are cooked through.  Since these are hand-rolled, the time will vary depending on the thickness.  Drain but don't rinse.