Home | Recipes | Homemade whole-wheat Slovenian pasta in onion sauce (Torn Pasta)

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

Easy, 20 minutes

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

Level: Easy

Preparation time: 10 minutes

Cooking time: 10 minutes

Yields: 4 people

Country: Slovenia


Recipe submitted by Lavrinec Jože, dietitian on behalf of the Slovenian Society of Nephrology

About this recipe

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.


  • 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)

Calories per serving

493 kcal


g 77


mg 138


g 3,3


mg 473


g 18


mg 556


mg 64


  1. Make 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 a spoonful of oil.
  3. Reduce the temperature.
  4. Tear off small pieces of the dough and place them into the boiling water.
  5. Cook for roughly 8 minutes or until the pieces of pasta float to the surface.
  6. After this make the sauce.
  7. Peel the onion and chop it into small pieces.
  8. Heat the oil in a pan and add the onion. Stir frequently until golden brown.
  9. Remove from the stove and add the sour cream, mixing well.
  10. Add freshly ground pepper, if desired, then pour over the cooked and drained torn pasta.

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