ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 kilo yellow wheat flour
- 1/2 tsp salt
- 1 water glass of water
- 30 g fresh yeast, crumbled
- cornflour or niseste for rolling out the dough
- 1 water glass of grape molasses (petimezi)
- 1 water glass of water
- grated melichloro cheese or another cheese of your choice
- ground cinnamon for sprinkling (optional)
Περιγραφή
Moustokoulika, or Moustokoul’ka, as the locals call them, are pasta with grape molasses, a dish that used to be made during the harvest and grape harvest season on Lemnos, that is, towards the end of summer, with the first flour of the crop and the fresh must, which they turned into grape molasses. The ritual of preparing them was as joyful as a celebration.
Similarly, handmade pasta on the island of Lemnos, made with slight variations, are the “makarones” or “valanes”, the “aftoudia” and the “molvoudia” (shaped like little pencils).
Similarly, handmade pasta on the island of Lemnos, made with slight variations, are the “makarones” or “valanes”, the “aftoudia” and the “molvoudia” (shaped like little pencils).
Εκτέλεση
In a small bowl, dissolve the fresh yeast in a little lukewarm water and leave it for 5 minutes to activate. In a large bowl, add the flour, salt, the water with the yeast and the remaining water. Knead until a firm dough forms. Let it rest in the fridge for 1 hour. Then dust the work surface and the dough with cornflour and roll it out into a sheet 1.5–2 mm thick. Cut into thin strips 3 cm wide and then into small squares with 3 cm sides. To shape the moustokoulika, place them one by one on a grater, on the side that grates cheese more finely, and press the center of each square with your middle finger. Immediately pull it towards you, so that a small indentation forms. Alternatively, simply pucker each square by pressing two opposite sides and bringing them towards the center, like pleats. Spread the pasta on a baking tray lined with kitchen paper and leave them for 5–10 minutes.
For boiling and serving: In a pot, put the grape molasses and water and bring them to a boil. Add the pasta in batches, a few at a time, and boil them. As soon as they start to float, they are ready (this happens very quickly). Drain and serve the moustokoulika with a little of the liquid in which they boiled and, optionally, with grated melichloro cheese and/or cinnamon.
For boiling and serving: In a pot, put the grape molasses and water and bring them to a boil. Add the pasta in batches, a few at a time, and boil them. As soon as they start to float, they are ready (this happens very quickly). Drain and serve the moustokoulika with a little of the liquid in which they boiled and, optionally, with grated melichloro cheese and/or cinnamon.