Homemade mlinci or baked noodles
You may or may not have heard about Mlinci. If you are visiting Slovenia or Croatia in autumn or wintertime, make sure to try them. They are delicious and a traditional side for a holiday we celebrate called St. Martin's on 11th November. It's the day when must traditionally turns to wine. These baked noodles or Mlinci are:
- soft, delicious and have a soaked-bread like texture
- made in just 40 minutes
- wonderful side dish for any roast
- delicious autumn and/or winter side
- make it during the week, on weekends or for holidays
- simple recipe with all the tips and tricks you need
- vegetarian
How to make mlinci?
Making Mlinci at home is easy and it's pretty similar to making skillet baked bread. We will only need three simple ingredients, flour, egg, and water. This is how we make it:
- Knead the ingredients into an elastic dough
- Leave the dough to rest for 15 - 20 minutes
- Roll into a rectangle, then cut into strips
- Poke holes with a fork
- Bake for 4 minutes on each side in the oven
- Tear into a bowl and cover with boiling water
- Serve and devour
How long do mlinci cook?
First, bake the mlinci. Place the strips of dough onto a baking sheet (don't line it with parchment paper). Bake for 4 minutes on each side, then remove from the oven. Tear into larger chunks, cover with hot boiling water and season with salt. Cover with a plate and leave to cook for about 8 - 10 minutes or until soft and delicious.
How to store mlinci or baked noodles?
Store Mlinci the same as you would store any dried pasta. Place them in a paper bag or other storage containers. Store them in a dry, dark place (for example pantry) for up to 3 months. Tear into larger chunks, cover with hot boiling water and season with salt. Cover with a plate and leave to cook for about 8 - 10 minutes or until soft and delicious, then serve.
What to serve with mlinci or baked noodles?
We usually make Mlinci as a side for a delicious Sunday Roast or St. Martin's that celebrated on Nov 11th. Serve it with these tasty roasts:
- Stuffed Lamb Shoulder Roast
- Roast Duck
- Perfect Crispy Roast Chicken
- Boneless Pork Loin Roast with Sage and Garlic
METHOD
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Knead into a dough
Add flour, egg, and water to a large bowl. Using a spatula, stir everything well to combine. Then knead with your hands into an elastic dough. Leave the dough in the bowl for about 15 - 20 minutes, at room temperature.
TipYou can make this step up to 1 day ahead. Leave the dough in the fridge for up to 12 hours. -
roll and bake
Dust your working surface with flour. Roll the dough into a rectangle, approximately 2 mm or 0.1-inch thick. Cut the dough into 8 long strips. Poke holes in each stripe of dough using a fork. Transfer the dough onto a baking sheet - don't line it with parchment paper. Place in the preheated oven. Bake for 4 minutes at 200 °C / 390 °F. After 4 minutes, turn the dough and continue to bake for 4 minutes.
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serve
Tear the baked noodles into a bowl. Season with salt and pour boiling water over the noodles. Cover with a large plate and leave to sit for about 8 - 10 minutes. Drain the noodles and serve them. Pour roasting juices over them or follow the next step. Enjoy.
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serving idea (optional)
If you don't have any roasting juices at the moment, but still want to serve these delicious Mlinci, then make this easy serving idea recipe. Add butter, lard, bay leaf, cumin seeds, coriander seeds and sage leaves to a pan. Place over medium-low heat and wait until the fat melts. Pour over mlinci and serve. For the vegetarian version, leave out the lard.
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