Moj malac voli jesti povrtne i mesne juhe. Pa sam mu odlučila dati žumanjak s 8 mjeseci kako bi mu mogla napraviti tjesteninu – u Zagrebu zvanu tarana. Jednostavno je i brzo i mojem Mateju super fino. Pozor! Sadrži gluten i jaja.
My dear little one loves to eat vegetable and meat soups, so I have decided to give him some egg yolks to eat, so I could prepare him home made pasta – in Zagreb caled “tarana”. It is easy to make and Matey loved it. Be careful! It contains eggs and gluten.
| Potrebni sastojci:
2 žumanjka Otprilike 3 žlice brašna (možda više ili manje ovisno o veličini žumanjka) |
Ingredients:
2 egg yolks Around 3 spoons of plain flour (maybe more or less, depends on the size of the yolks) |
| Kako napraviti?
Odvojite žumanjke od bjelanjaka. Od bjelanjaka napravite puslice za sebe ili ispecite kajganu. Žumanjke u šalici pomiješajte s malo po malo brašna dok ne dobijete gustu smjesu. Kada je više ne možete miješati vilicom, prebacite smjesu na čistu radnu površinu. Dodajte brašna dok ne dobijete čvrstu ali glatku kuglu tijesta, koja se može ribati na širu stranu ribeža. Tijesto odmah možete naribati na lagano pobrašnjenu tacnu i pustite da se osuši. Tjestenina može stajati osušena do 10 dana. Ukuhajte u juhu dok ne omekani (otprilike 10 minuta). |
How to prepare?
Separate the yolks from the whites. Use the whites to make “puslica” or scrambled eggs for yourself. Mix the yolks in a cup with one spoon of flour, and add the flour until the mixture is thick and you cannot mix it with a fork any more. Take the mixture from the cup to the clean working station and knead the dough with flour until it is hard and smooth and you can grate it on the bigger grater. Grate the pasta on the plate sprinkled with flour. Let the pasta cool overnight. It can be stored for around 10 day if dry. Cook the pasta in a soup for around 10 minutes, until it is soft. |
