HOMEMADE MACEDONIAN PASTA (KORI )

Have you ever tried homemade pasta? My grandma made it, then my mom made it, and now it’s my turn. Tradition tastes best when it’s covered in flour and love, right?

Besides desire, you’ll need a pasta maker. You can do it the old-fashioned way - rolling the dough by hand and cutting it yourself, but honestly, I wouldn’t recommend that for your first time. Or the second. Or ever.

Homemade pasta simply has nothing to do with store-bought pasta. The taste, the texture, the tenderness, it's incomparable! Once you try it, there’s no going back.

Cooking Fresh Pasta

If cooking fresh pasta before drying, use a large pan and plenty of boiling water. Fresh dough tends to stick, so give it a gentle stir at the start.
You can use homemade pasta just like any other: toss it with cheese, bake it with eggs and milk, or make traditional dishes like mlechnik or even lasagna.

homemade pasta


Ingredients

  • 30 eggs

  • 3.5 kg flour

  • 300 ml milk

  • 200 ml oil

  • A handful of salt

Preparation

  1. Beat the eggs, milk, and salt with a wire whisk for 5 minutes.
  2. Place 3 kg of flour in a large bowl and gradually add the egg mixture. Add more flour if needed to get a soft, elastic dough.
  3. Divide the dough into two parts, knead well, and let it rest for 30 minutes covered with plastic wrap to prevent drying.
  4. Roll each part into a thick log and cut it into 3–4 cm pieces. Flatten each piece with your palm, dust with flour, and start passing them through the pasta machine, gradually thinning with each pass until you reach the desired thinness.

    5. Hang the pasta strips on a dryer or clean  cloth. Place a sheet under them - as they dry, they’ll start falling. Leave overnight. 

    6. The next day, gently mix and break the pasta as it continues to dry for several days. Once fully dry, store it in bags and keep it  ready for cozy winter meals. 

  
Enjoy!
💡 Tips for Dried Homemade Pasta:
  • Spread the pasta in a thin layer on clean cloths or racks and let it dry completely at room temperature. This can take 2 to 5 days depending on humidity.
  • Stir or turn the pasta gently once or twice a day so it dries evenly and doesn’t stick together.
  • When it feels brittle and snaps easily, it’s ready for storage.
  • Keep it in breathable paper or fabric bags and never in plastic, as moisture can cause mold.
  • Store the dried pasta in a cool, dry place; it can last up to six months.
  • Before cooking, check that it still has a pleasant, dry smell, that means it’s perfectly preserved.

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