Grated Pasta Dough for Soup
Tarce using only flour and egg
Today I'm going to give you two recipes for making grated pasta dough for soup. One is with flour, semolina and egg, the other will be just using flour and egg. Both are great, so I just figured I'd share both, and then you can make which ever one you want.
Grated pasta dough in Croatia goes by many names. My mum calls them tarce, I found recipes calling it tarana za juhu, some call it ribana kasica.
Your dough needs to be firmer than your normal pasta dough as you need to grate it, so it is a labour of love kneading this dough. But as my family absolutely love this, I am happy to make it for them.
If you make more than needed, just allow the grated dough to dry out completely, then you can store them in a container for another day. Dried dough will need to cook longer than the fresh dough.
You can see in the picture below that there are a few larger balls of dough, that is my daughters doing, she loves a few random larger balls of dough. Just eat them on the first day as they will be hard to dry and if they do dry, they would take forever to cook.
I love cooking things my mum says she had when she was little, so this is something I make for my family to keep traditional food memories going on.
This is something I serve with clear broth type soups, either chicken. duck, beef or lamb soup.
Grated pasta dough in Croatia goes by many names. My mum calls them tarce, I found recipes calling it tarana za juhu, some call it ribana kasica.
Your dough needs to be firmer than your normal pasta dough as you need to grate it, so it is a labour of love kneading this dough. But as my family absolutely love this, I am happy to make it for them.
If you make more than needed, just allow the grated dough to dry out completely, then you can store them in a container for another day. Dried dough will need to cook longer than the fresh dough.
You can see in the picture below that there are a few larger balls of dough, that is my daughters doing, she loves a few random larger balls of dough. Just eat them on the first day as they will be hard to dry and if they do dry, they would take forever to cook.
I love cooking things my mum says she had when she was little, so this is something I make for my family to keep traditional food memories going on.
This is something I serve with clear broth type soups, either chicken. duck, beef or lamb soup.
Recipe
Serves 6
Tarce using flour and egg:
1 x 60g egg
3/4 cup pasta flour
1/2 teaspoon salt
Put egg, 1/2 cup flour and salt into a food processor. Add the remaining flour spoon by spoon, it should look like couscous. Turn the mixture out onto your kitchen bench.
If you don't have a food processor add all of the flour and salt onto your kitchen bench, mix the egg into the flour using a fork or your fingers, until the mixture starts to come together.
For both methods now, knead by hand to form a ball, the dough must be hard. If it is too crumbly, you can add a teaspoon of water, only add enough water where the dough can come together. Remember the dough needs to be hard.
Wrap the dough in plastic wrap and place in the freezer for 30 minutes before grating.
Grate pasta dough on a box grater, using the larger holes. Scatter over a tablecloth or baking paper. If you are going to use freshly grated dough, allow let it to dry for one hour before adding it to soup, so they don't stick.
For later use dry them overnight, when it has dried, store in an airtight container.
Tarce using flour and egg:
1 x 60g egg
3/4 cup pasta flour
1/2 teaspoon salt
Put egg, 1/2 cup flour and salt into a food processor. Add the remaining flour spoon by spoon, it should look like couscous. Turn the mixture out onto your kitchen bench.
If you don't have a food processor add all of the flour and salt onto your kitchen bench, mix the egg into the flour using a fork or your fingers, until the mixture starts to come together.
For both methods now, knead by hand to form a ball, the dough must be hard. If it is too crumbly, you can add a teaspoon of water, only add enough water where the dough can come together. Remember the dough needs to be hard.
Wrap the dough in plastic wrap and place in the freezer for 30 minutes before grating.
Grate pasta dough on a box grater, using the larger holes. Scatter over a tablecloth or baking paper. If you are going to use freshly grated dough, allow let it to dry for one hour before adding it to soup, so they don't stick.
For later use dry them overnight, when it has dried, store in an airtight container.
Serves 12-you can halve the recipe
Tarce using flour, semolina and egg:
300g pasta flour
200g semolina
1 teaspoon salt
4 x 60g eggs
Add the flour, semolina and salt onto your kitchen bench, mix together to combine the flour and semolina. Mix in the egg into the flour mixture using a fork or your fingers, until the mixture starts to come together.
Knead by hand to form a ball, the dough must be hard. If it is too crumbly, you can add a teaspoon of water, only add enough water where the dough can come together. Remember the dough needs to be hard.
Grate pasta dough on a box grater, using the larger holes, you can cut the dough into 4 smaller pieces to make it easier to grate. Scatter over a tablecloth or baking paper. If you are going to use freshly grated dough, allow let it to dry for one hour before adding it to soup, so they don't stick.
For later use dry them overnight, when it has dried, store in an airtight container.
Tarce using flour, semolina and egg:
300g pasta flour
200g semolina
1 teaspoon salt
4 x 60g eggs
Add the flour, semolina and salt onto your kitchen bench, mix together to combine the flour and semolina. Mix in the egg into the flour mixture using a fork or your fingers, until the mixture starts to come together.
Knead by hand to form a ball, the dough must be hard. If it is too crumbly, you can add a teaspoon of water, only add enough water where the dough can come together. Remember the dough needs to be hard.
Grate pasta dough on a box grater, using the larger holes, you can cut the dough into 4 smaller pieces to make it easier to grate. Scatter over a tablecloth or baking paper. If you are going to use freshly grated dough, allow let it to dry for one hour before adding it to soup, so they don't stick.
For later use dry them overnight, when it has dried, store in an airtight container.
Enjoy!
Tarce using flour, semolina and egg