Pljukanci

Instructions

1. Pour the flour onto the work surface, make a well and crack the eggs into it with the oil and a little salt.
2. Gradually knead in the lukewarm water until you have a smooth, firm dough. Let it rest for 30 minutes under a cloth.
3. Roll the dough out into a thin rectangle, then cut strips about 1 cm wide.
4. Wrap each strip around a thin metal rod or a straw to form tubes, then slide the rod out.
5. Sauté the onion and garlic in a little oil, add the sliced mushrooms for 5 minutes, then the tomatoes, and simmer for 10 minutes.
6. Cook the pljukanci for 3 to 4 minutes in salted boiling water, drain them and toss them with the sauce. Serve with Parmesan.