Ingredients

(Yields approx. 2-3 servings)

  • 220 gr all-purpose flour
  • 1 large egg
  • 1 tsp salt
  • 1 tbsp olive oil
  • 100 -200 ml water (as needed)
  • 200-250 gr ground beef
  • 1 medium onion, finely grated
  • Salt, blackpepper

Step by step method

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  1. If available, use a stand mixer with dough hook attached to mix the dough. Place flour, egg, olive oil and salt in the bowl of your mixer and start at slow speed. Gradually start adding water little by little until your dough starts to hold. Once you have obtained a rough ball of dough, stop the machine. Sprinkle your counter with flour and knead the dough for about 5-10 minutes until smooth. Then cut the dough into 4-6 equal parts, roll each into a little ball, place on a clean tray or plate and cover with strech film. Leave to rest for about 10-15 minutes.
  2. Meanwhile finely grate the onion and add to the ground beef. Add about 1/2 tsp salt and blackpepper and combine well, softly kneading the ground beef with your hand.

  3. If available, get your manual pasta machine ready for use. Take one ball of dough and cover the rest. Press out the dough with your fingers first and then pass it through the machine at thickest setting (no.1, generally the setting gets thinner as the number increases). Sprinkle a little bit of flour and fold dough lengthwise from both sides into the middle, press gently with your fingers and pass it through the same setting one more time. Do this one more time on the 2nd or 3rd setting, but this time fold the dough from the wider sides inwards. Then continue passing dough through machine until you get to setting 6 or 7 (my machine has up to 8 settings, the last one giving an almost see-through thinness to the dough). The important thing here is to roll out each dough at the same thinness.
  4.  
    Folding the dough when passing it through the machine will help you get a somewhat rectangular shaped dough, which is generally too long. So cut it first in the middle to obtain two smaller rectangles, then cut each smaller rectangle lengthwise into three strips. Now cut the strips into squares of about 4 cm (about 1¾ inches). There is no exact size for this – some make it tiny, some make it quite big – but the measure I suggest is a good average to work with.

  5. Place about 1/2 tsp of ground beef in the middle of each square. Now fold each square by bringing together the four corners and gently pressing to make them stick. If you want you can fold them just like tortellini too! Or simply fold them into a triangle and lightly press the borders to seal. Place them into a large tray and sprinkle generously with flour to prevent them from sticking to each other. Be careful! Working with fresh dough and raw ground beef will easily make the little dough pieces stick to one another!
  6. Next, fill a large pot with water and bring to a boil. Add some salt and carefully drop the dough pieces into the boiling water. Keep an eye on your pot while waiting for it to come to a boil again (it will foam and might overflow just like boiling milk)!  Once the water starts boiling again and the dough pieces rise up to the surface of the water continue to cook for about 1-2 minutes and take pot off the heat. You can drain a little bit of the boiling water but you should not drain the manti completely (like you do with other forms of pasta).
  7. To serve, make some garlic yoghurt. Brown some butter and add a little bit of paprika to the butter (optional). Also heat some tomato purée with a little bit of olive oil. Then put the manti in a plate with some of the cooking water (to your preference), drizzle 1-2 spoonfuls of butter first. Now put some yoghurt and then some tomato purée. Typical spices to serve with manti are red pepper flakes, dried mint and sumak. These are optional and should be served on the side so that everyone uses them to their own taste and preference.

Now beware! Once you’ve tasted manti you may become addicted to it! Bon Appétit!