Lășcuțe (egg-pasta squares for soup)
Small squares of egg dough, made for zamă (Transylvanian soup) and other soups.
Classic method
Ingredients
- 250 g white flour
- 2 medium eggs
- 15–30 ml water, only if needed
- 1 pinch of salt
- Flour for dusting the work surface
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How to make it
- Mix the flour with the eggs and salt. Add a little water only if the dough does not come together.
- Knead for 7–8 minutes until firm and smooth. Cover and let it rest for 20 minutes.
- Roll the dough out very thinly, dust it with flour and cut it into 1–1.5 cm squares.
- Cook the pasta squares in soup or salted water for 3–6 minutes, depending on their thickness.
Nutritional values
Estimare automată din ingrediente: 3 din 5 recunoscute; fără valori pentru: 15–30 ml apă, numai dacă este necesar, Făină pentru presărat masa.
Source: Inspired by the book “Stories and dishes from Luna” (p. 10). The weights, times and TM6/TM7 notes are an editorial adaptation for today's kitchen, not a transcription of the book's text.
Part of: Stories and dishes from Luna
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