Pljukanci-Traditional Istrian handmade rolled Pasta Recipe 

Pljukanci is a handmade, traditional Istrian variety of pasta, most commonly found along the northern coastline of Slovenia and Croatia. This is the quickest and the easiest way to make your own pasta, no pasta machine or any knowledge of pasta making is required. This seriously delicious type of pasta with incredibly pleasant chewy texture is hand made by simply rolling a small piece of dough between the palms of your hands or on a clean working surface or a table.

In the past, Pljukanci were created during the time of extreme poverty with significant shortage of food, but there was one thing in abundance, the ingenuity of local people to create mouthwatering dishes from the most humble, basic and simple ingredients. Pljukanci are a perfect example of this, this type of pasta is made of nothing else but flour, sea salt and water, sometimes eggs and bit of extra virgin oil would be added. Pljukanci were a everyday meal to fill up the stomach, nowadays, they represent a celebratory dish, a dish you pick up from the menu when you go out with family and friends to mark a special occasion. 

Pljukanci would commonly be served with different types of sauces made with local, seasonal ingredients like, wild asparagus and Istrian Prsut (Istrian dry cured ham), wild mushrooms, goulash sauce cooked with different kinds of meats, black or white truffles, or simply with top quality extra virgin olive oil and freshly grated hard cheese.  

Incredibly satisfying to make, if have never made pasta before, start with this one, children can make this with no problem, it is a bit like playing with Play-Dough. 

This pasta dish made with pljukanci will just instantly make you feel better, there is something so cosy and warm about them, pair them with any sauce you like, you cannot go wrong, well, maybe not making enough of them...

Recipe

Ingredients 

• 500g all purpose white flour or 00 flour 

• 2 smallish eggs or 1 bigger egg (weight the cracked eggs and add enough water to obtain the total amount of 250ml of liquid). For example, I used 2 small eggs weighing 104g so I added 146ml of lukewarm water.

• lukewarm water, as needed (this will depend on the size and the weight of the eggs you are using)

Method 

Place the flour in a mixing bowl or directly on a working surface or a wooden pasta board (if you have one). Make a well in the centre of the flour and add salt and beaten eggs.

Stir with the fork or a wooden spoon, then start adding water, bit by bit and incorporate well all the ingredients .

Mix until well combined. 

Transfer the dough onto a clean surface or wooden pasta board.

Work the dough gently (no proper kneading required) until it becomes compact, elastic, and not sticky.  

Cover the dough in cling film, and allow the dough to rest for about 30 min. 

Repeat the process until you finish all the dough.

Pljukanci to dry a bit in about 30 min. 

To cook the pljukanci, bring large pot of salted water to boil, and cook pljukanci for about 10 minutes or until “al dente”.  

Drain or take pljukanci out using a skimmer and transfer in the pan with the boiling sauce. Make sure you always keep a bit of cooking liquid and add a bit to it in a frying pan together with the pasta and the sauce, and you will surprised what lovely velvety consistency this creates. 

Strain, and combine with your favourite sauce and serve hot immediately. 

Just a thought

You can make Pljukanci without the eggs, just add 250ml of lukewarm water to the flour.