60+ Min
201-500 Kcal

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. 

100 100 gr. flour
1 1 egg
3 3 olive oil
40 40 gr. onion
40 40 ml. melted butter - erbo
60 60 ml. sour cream
5 5 gr. garlic
30 30 gr. kalti or young Imeretian cheese
step 1
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 2
Sauté in melted butter finely chopped onions and garlic. Roll out the dough and form gnocchi.
step 3
Cook the noodles in boiling, salted water. You will need about 2-5 minutes (depending on the dough).

How To Serve

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