Homemade whole-wheat slovenian pasta in onion sauce ('Torn Pasta')

Homemade whole-wheat slovenian pasta in onion sauce ('Torn Pasta')

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January 13, 2021
4/5 (1)
Category Pasta
Country Slovenia
Usage Pasta
Prep 0 mins
Cook 0 mins
Ready-in 0 mins
Yields 4 people
Skill Level Easy


Pasta ingredients:
400g whole-wheat flour
2 eggs
a few drops of water (as needed)
a spoonful of oil for cooking onion
Sauce ingredients:
1 spoonful of oil
200g onions
4 spoons of sour cream Ground pepper (optional)

Nutritional Table

Energy 493.00
Protein 18.00 g
Lipids 3.30 g
Carbohydrate 77.00 g
Cholesterol 138.00 mg
Sodium 64.00 mg
Phosphate 473.00 mg

Recipe Tools

Cooking Method


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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