Homemade whole-wheat slovenian pasta in onion sauce ('Torn Pasta')
January 13, 2021
400g whole-wheat flour
a few drops of water (as needed)
a spoonful of oil for cooking onion
1 spoonful of oil
4 spoons of sour cream Ground pepper (optional)
Protein 18.00 g
Lipids 3.30 g
Carbohydrate 77.00 g
Cholesterol 138.00 mg
Sodium 64.00 mg
Phosphate 473.00 mg
- Make a dough out of the flour and eggs. If the dough is too thick, add a little water, if it is too wet, add as much flour as needed to get a bread dough consistency.
- Boil a pot of water and add the spoonful of oil. Reduce the temperature. Tear off small pieces of the dough and place them into the boiling water.
- Cook for roughly 8 minutes or until the pieces of pasta float to the surface. After this make the sauce. Peel the onion and chop into small pieces. Heat the oil in a pan and add the onion. Stir frequently until golden brown. Remove from the stove and add the sour cream, mixing well.
- Add freshly ground pepper, if desired, then pour over the cooked and drained torn pasta.
Origins and Traditions
Our ancestors prepared it in two different versions: an ‘everyday’ version with coarse whole-wheat flour, or a ‘holiday’ version with fine white flour. It was usually prepared as a side dish with various meat dishes. Alternatively, it was served as a main course with different sauces or with cottage cheese.