Ingredients portion 4
Wheat flour 500 g
Chicken egg 1 piece
Onions 2 heads
Water 200 ml
Butter 2 tablespoons
Vegetable oil 2 tablespoons
Spaghetti sourdough 200ml
Ground dried garlic pinch
Cooking instructions 25 minutes
1 Knead the flour, salt, egg and water into a stiff dough (the amount of water may vary).
2 Divide the dough into several large pieces. Cover the table with flour. Roll out the balls of dough. Roll the balls onto a rolling pin. Make one small notch. Then remove the rolling pin and cut the dough into strips.
3 Boil water in a large saucepan. Season with salt. Add the strips of dough one at a time, stirring each time to avoid sticking. Cook until the dough is translucent. Remove the dough to a colander.
4 Cut the onions in half rings. Fry over a low heat in butter and vegetable oil until the onions are dark golden in colour.
5 Add salt and garlic to the sour milk and mix well.
6 Place the cooked dough on a wide plate, top with the sour cream sauce, top with the sauteed onion.