Atshma

Ingredients for 4 servings:

• 400 g flour
• 4 eggs
• 150 ml vegetable oil
• Salt
• 8 mozzarella

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Georgian pasta and cheese casserole

Knead the flour with the eggs, two tablespoons of vegetable oil, a little warm water, and salt into a dough that isn’t too moist. Cover and let it rest for 30 minutes. Grate the mozzarella and mix well with half a glass of vegetable oil. Roll out the dough into 10 discs and boil eight of them successively in salted water for about two minutes each. Cool in cold water and let dry thoroughly on a kitchen towel. Lightly coat a pie plate or other deep-sided dish with vegetable oil. First, line with a disc of the uncooked dough, then layer the cheese filling and cooked pasta on top, brushing each layer with oil. Finish with a layer of uncooked dough. Oil the plate again and cut the dough into the desired portion size. Pour a teaspoon of vegetable oil into each cut and refrigerate for half an hour. Then bake in the oven at 180°C for about 40 minutes, until the surface turns golden brown. Tastes very good with a strong red wine.