Mosmula

Mosmula is a dish from Tusheti region. Luka once mentioned, that Georgian noodles are not less tasty than Italian pasta, the only difference is in a variety of shapes and ingredients. Today I cook nontraditional mosmula, but with pasta dough. Instead of young Imeretian cheese, I will use a cheese from Tusheti - kalti. It tastes a lot like a parmesan but frankly, I prefer kalti.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Irka Kelekhsashvili

Ingredients

Portions :

Flour

50 gram

Egg

1 piece

Olive oil

1.5 table spoon

Onion

20 gram

Ghee

20 milliliter

Sour cream

30 milliliter

Garlic

2.5 gram

kalti or young Imeretian cheese

15 gram

step

Pour the flour into a bowl, add the egg and olive oil. First, stir with a fork, and when it becomes a little tight - with hands. The dough should get soft and glossy, for this, you have to knead it for a long time without adding excess flour. The dough will be ready when it stops sticking to hands. Wrap the dough in plastic wrap and set aside for a while.

step

Sauté in melted butter finely chopped onions and garlic. Roll out the dough and form gnocchi.

step

Cook the noodles in boiling, salted water. You will need about 2-5 minutes (depending on the dough).

Serve

Put the dish on a plate, sprinkle with grated kalti or young Imeretian cheese.

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