My pasta meat sauce with powerful flavor is used in this recipe. The abundance of mozzarella is what gives the dish its charm. The mostaccioli shouldn’t be cooked before being added to the final baking dish. You will get perfectly al-dente pasta that is flavored with the sauce by cooking the pasta in the sauce rather than water.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ ounce fresh yeast, crumbled
- 1 cup milk, divided
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 1 cup water
- 1 large egg
- ¼ cup salted butter, melted
Instructions
- Combine yeast with 3 table spoons of luke warm milk in a bowl and allow to dissolve, about 5 minutes.
- Combine flour and buckwheat flour in a bowl. Add yeast mixture, remaining milk, and water; stir to combine. The batter has to be slightly thick. Stir in melted butter and egg. The batter needs to be luke warm. Cover bowl and set aside in a warm place to rise for about 30 minutes.
- Heat poffertjes pan and put some oil or butter in there to make sure the poffertjes don’t stick to the pan. Put a little batter into each hole. When the top side of the poffertjes are almost dry, turn the poffertjes over to bake the other side. The poffertjes need to be light brown on each side.
- The original recipe is in metric measures. If you have a scale, please measure out 125 g flour, 125 g buckwheat flour, 250 ml milk, 250 ml water, 15 g fresh yeast, and 50 g of salted butter.
- If you are using unsalted butter, add salt.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 132 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |