Razalai (Traditional Romanian Grated Pasta)
Dough Simple Recipes Lacto-Ovo Vegetarian Recipes Eggs Pasta
Razalai is a traditional pasta that my grandmother from Salaj used to make and use in soups instead of classic noodles. I followed the traditional razalai recipe but used modern technology to make my work easier.
Ingredients
100g all-purpose flour
1 egg
1/4 teaspoon salt
Servings: 110g
Preparation time: 20 minutes
How to prepare razalai (traditional romanian grated pasta)
- Put the egg with salt and half of the flour in a food processor and mix until you get a paste. Add the rest of the flour and mix until the dough gathers around the blade.
* the dough can also be made by hand: put the flour on the work surface, make a hole in the middle where you put the beaten egg and salt; starting from the edge, mix the flour with the egg until the dough comes together. - The resulting dough is quite firm and non-sticky. Knead by hand for about 5-10 minutes.
- Grate the dough on the coarse side of a grater and spread on baking paper (or clean towels). If some stick together, don't struggle to separate them all, they will separate more easily when dry.
* for grating I used a special grating robot (with the red attachment), it's much faster than manual grating - Leave to dry at room temperature until the next day. When completely dry, rub them a little between your palms to separate the ones that stuck together.
* if you're in a hurry, you can dry them in a warm oven - Store in the pantry, in paper bags.
The egg with salt and half of the flour
The dough
The dough grated and dried