Paštrovski makaruli

Ingredients:

• 500g black (buckwheat) flour
• 1 tbsp oil
• pinch of salt
• water, to bind

Sift the flour into a bowl, form a well in the centre then add the salt, oil and a little water to the middle. Mix together, adding more water so that you have a slightly tacky dough.

Turn this dough onto a lightly-floured work surface and knead well until the mixture becomes smooth and no longer sticks to your hands. You should have a medium soft dough. Turn into a greased bowl then cover and set aside for half an hour to rest.

A the end of this time roll the dough out to about 2mm thick then shape into makaruli (macaroni) shapes by wrapping the dough around the handle of a wooden spoon and slicing. Set aside to dry and store.
When ready, add to a pan of lightly-salted boiling water and cook until tender. Transfer to a warmed bowl and serve sprinkled with olive oil and grated cheese.

Source: Celtnet.org.uk

Paštrovski makaruli