Lazanki (Belarusian Pasta with Bacon and Onion)
The Quirky Foodster Team
Ingredients
- Plain flour — 300 g (10.6 oz)
- Whole Eggs, large — 2
- Water, as needed — 2 tbsp
- Salt — 1 tsp
- Smoked bacon, diced — 200 g (7.1 oz)
- Large Onion, sliced — 1
- Butter — 20 g (0.7 oz)
- Black pepper, ground — 0.5 tsp
Method
- Mix the flour, eggs, salt and enough water to bring the dough together into a firm ball.
- Knead the dough for 5 minutes until smooth, then rest it under a bowl for 20 minutes.
- Roll the dough out thinly and cut into 3cm (1in) squares or diamonds.
- Bring a large pot of salted water to the boil and cook the pasta squares for 3-4 minutes until they float; drain well.
- While the pasta cooks, fry the bacon in a dry pan over medium heat until crisp, then add the onion and butter and cook for 5 minutes until softened.
- Toss the drained pasta through the bacon and onion, season with pepper, and serve hot.
Introduction: Lazanki are flat squares of egg pasta tossed with fried bacon and onion, a dish that entered Belarusian kitchens through centuries of shared cooking traditions within the Grand Duchy of Lithuania and the Polish-Lithuanian Commonwealth.
Cultural Background: Lazanki are flat squares of egg pasta tossed with fried bacon and onion, a dish that entered Belarusian kitchens through centuries of shared cooking traditions within the Grand Duchy of Lithuania and the Polish-Lithuanian Commonwealth. Despite its name echoing the Italian lasagna, lazanki developed its own hearty, homely character as an everyday lunch, often bulked out with cabbage.
Tips: Don’t overcook the fresh pasta — it only needs a few minutes once it rises to the surface. Reserve a splash of pasta water to loosen the dish if it looks dry when tossing.
Variations: Add shredded braised cabbage to the pan for a more substantial, traditional version. For a vegetarian version, omit the bacon and use fried mushrooms and extra butter instead.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a frying pan with a small knob of butter over medium heat, tossing until warmed through.
Nutrition: Approx. per serving: 430 kcal · Protein 16g · Carbs 45g · Fat 20g
FAQs:
Q: Can I use dried pasta instead of making fresh?
A: Yes, small dried pasta shapes like farfalle or square-cut egg noodles work as a shortcut substitute.
- Plain flour — 300 g (10.6 oz)
- Whole Eggs, large — 2
- Water, as needed — 2 tbsp
- Salt — 1 tsp
- Smoked bacon, diced — 200 g (7.1 oz)
- Large Onion, sliced — 1
- Butter — 20 g (0.7 oz)
- Black pepper, ground — 0.5 tsp
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