Turkish Egg Noodles - Erişte Pasta

Name: Turkish Egg Noodles - Erişte Pasta
Prep time: 4 h
Cook time: 25 min
Total time: 2 d 4 h 25 min
Yield: 50 portions
Ingredients: 5 eggs; 2200 g plain white flour / all purpose flour; 500 ml milk; 450 ml water; 70 g salt; 2 cups plain white flour / all purpose flour; 2 cups semolina; 400 g eriste; water for boiling pasta; 50 g butter; 30 g walnuts; 30 g feta; salt to taste; ¼ teaspoon freshly ground black pepper; ¼ teaspoon flaked chilli (pul biber)

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Prep Time
4 hrs
Cook Time
mins
Drying time
2 d
Total Time
2 d 4 hrs 25 mins
Servings
50 portions
Calories
226 kcal
Course
Side Dish, Main Course
Cuisine
Turkish

Turkish Egg Noodles - Erişte Pasta

Dana Farley

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Making Erişte (Kesme) Pasta, or Turkish Egg Noodles, is all about simplicity, tradition, and creating something versatile and satisfying.

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Ingredients

Servings

Eriste Dough

5 eggs
2200 g plain white flour / all purpose flour
500 ml milk (full-fat or semi-skimmed)
450 ml water
70 g salt

Rolling out the Dough

2 cups plain white flour / all purpose flour
2 cups semolina

For Cooking Eriste Pasta

400 g eriste
water for boiling pasta
50 g butter
30 g walnuts
30 g feta (crumbled)
salt to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon flaked chilli (pul biber)

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Instructions

Preparing the Dough

Combine your flour, eggs, salt, milk, and water in a large mixing bowl.
Work the dough until it’s smooth and elastic, which might take about 10–15 minutes of kneading.
Divide the dough into 6 equal pieces and shape them into balls. Cover with a dump cloth and let them rest for 15-20 minutes.
Roll the dough into thin sheets on a generously floured surface. Aim for a thickness of about 1-2 millimetres—thin but sturdy.
Transfer the rolled out pastries on clean sheets and let them dry for a couple of hours before cutting into thin strips.

Cutting the Dough into Strips

Mix together 2 cups of semolina with 2 cups of plain flour.
Sprinkle your worktop with generous amount of semolina mixture and layer a piece of rolled out sheet. Sprinkle on some more semolina mixture and layer another sheet on top. You will have 2 rolled out pastry sheets on top of each other and a generous amount of flour in between.
Cut the pastries in halves, which will give you 4 layers of pastries. Make sure between the layers are generously sprinkled with flour before proceeding to cut them into strips.
First, cut the dough into 1.5" (3-4 cm) wide strips. And then stack a few strips together and cut them into matchstick size strips.
Separate the ones that are stick together and lay them out on clean cloths or trays.
Let them dry completely in a cool, airy space before transferring to an airtight container. This might take 2 to 3 days, depending on the weather.

Cooking Eriste Noodles

Boil eriste in lightly salted water for 20-25 minutes until they are softened, then drain.
In a large pan, melt the butter, season with salt, pepper, and chili, and toss in the cooked noodles.
Sprinkle on the cheese and crushed walnuts on top and serve warm.

Equipments used:

Notes

Make sure to knead the dough for eriste until it’s smooth and elastic, which might take 10-12 minutes!
Separate the noodles right after cutting them if there are any stuck ones. It will be impossible to separate them when they are dry.
Let them dry completely in a cool, airy space before storing them in a glass jar or airtight container.
Thicker noodles take longer to cook but have a chewier bite, while thinner noodles cook quickly and soak up sauces more easily.
Some people like to toast erişte in a bit of butter before boiling. This gives the noodles a nutty flavor and golden color.
Turkish cooking loves butter for a reason—it adds richness that makes erişte shine.
When cooking and seasoning eriste, add salt with caution as the dough already contains some salt!

Nutrition Information

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Calories 226kcal (11%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.03g Cholesterol 20mg (7%) Sodium 568mg (24%) Potassium 87mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 72IU (1%) Vitamin C 0.01mg (0%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 50portions

Amount Per Serving

Calories 226 kcal

% Daily Value*

Calories	226kcal	11%
Carbohydrates	41g	14%
Protein	8g	16%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.03g	2%
Cholesterol	20mg	7%
Sodium	568mg	24%
Potassium	87mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	72IU	1%
Vitamin C	0.01mg	0%
Calcium	28mg	3%
Iron	1mg	6%