Mosmula

60+ Min

Easy

Heavy

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.

ingredients

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.