Pljukanci in bianco (Šurlice, rolled pasta „in bianco”) is an Istrian rolled pasta made of two poor man’s ingredients (flour and water).
The name preserves the myth of preparation by spitting into the palms before rolling the pasta in its original shape (pljuknuti means to spit). The key is to combine flour with warm water (40°C) and add a small amount of oil to obtain elasticity. The next step is to pinch the dough and roll it between the palms into the shape of a spindle. It goes perfectly with fried onion and prosciutto with or without fresh wild arugula.
Let’s roll some pasta and make an easy gorgeous sauce with it.
Recipe for the preparation of Pljukanci in bianco:
- 300 g flour
- 1 teaspoon of salt
- 220 ml of warm water (40°C)
Put all the ingredients in a bowl and mix with your hands. Put some flour on a work surface, transfer the dough, and work it until it becomes smooth. The dough needs to rest for half an hour. Transfer it back into a bowl and cover it with a kitchen towel.
Let’s shape the pasta. Tear off a small piece of dough (1-2 cm in size) and rub it between the palms of the hands until it becomes elongated. You should obtain a spindle shape pasta. Continue doing so with the rest of the dough.
The next step is to boil the water in a pot. Then add salt and pljukanci. Cook the pasta for 10-15 minutes, depending on the size.
Heat a few tablespoons of olive oil in a pan and add onions. When the onion becomes soft, add prosciutto, pepper, and salt. Sometimes prosciutto can be salty, so you need to estimate how much additional salt to use.
When the pasta is done, drain it and add to the pan with onions and prosciutto with a small amount of boiled water from the pot. That way, the ingredients will come together. A good piece of advice is to add a handful of parmesan cheese. Turn off the heat, add arugula, and mix it. Serve it on a plate of your choosing and enjoy.