Turkish Home-made Noodles
1kg of Flour
120ml Milk or Water
Salt to taste
How to prepare
Sieve the flour on to a board or work surface and make a well in the centre.
Add the 5 whole eggs into the centre with the salt, milk or water and knead into a dough.
The dough should be fairly stiff with no visible air bubbles when cut into.
Divide the dough into two equal parts and cover with a damp cloth.
Allow the dough to stand for 20 minutes.
On a floured surface roll each piece out into a circle until 2-3mm thick.
Allow them to partially dry out for 1 or 1½ hours.
Cut the circles into quarters and stack on each other flouring each piece.
Then cut each quarter into strips 3cm wide then cut the strips widthways into 3-4mm.
The strips should look like matches.
Spread the strips on a clean cloth and place in a cool place to dry.
Once they are fully dry they can be stored in plastic bags or boxes.
The Turkish name for this recipe is Erişte
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