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