Molinaras

Molinaras are traditional Italian biscuits made from flour, water, and sometimes eggs, shaped into small balls and cooked by dropping them into boiling water. The name "molinaras" comes from the Italian word "molina," which refers to a millstone, reflecting the method used to shape the dough into balls. The biscuits are typically round and have a smooth, slightly rough surface due to the rolling pin used in their preparation.

The history of molinaras is closely tied to the history of pasta. They were originally created as a way to use up leftover flour and water, much like pasta, but with a different shape and cooking method. Molinaras are typically smaller than pasta and are often served as a side dish or snack. They can be eaten plain or with various toppings such as cheese, tomato sauce, or olive oil.

The preparation of molinaras involves mixing flour and water to form a dough, which is then rolled out and cut into small circles. These circles are rolled into balls using a rolling pin, which gives them their characteristic rough surface. The balls are then dropped into boiling water, where they cook for a few minutes until they float to the surface. Once cooked, the molinaras are drained and can be seasoned or served with additional ingredients.

Molinaras are a simple and versatile food item that can be enjoyed in various ways. They are often considered a comfort food and are a staple in many Italian households. The recipe for molinaras is straightforward, making it an easy dish to prepare, even for novice cooks. Despite their simplicity, molinaras offer a satisfying and delicious taste that has been enjoyed for generations.