Eriste (Turkish pasta)


  • 250 grams flour
  • 100 grams cheese (Kasher or gruyere)
  • 1/2 coffee cup water
  • 3 egg yolks
  • 75 grams butter
  • salt


Make a hollow space in the flour. In the center place the 3 egg yolks, salt, and water. Make a thick dough. Let stand 20 minutes.

Sprinkle the dough with flour and roll it very thin. Let dry for 20 minutes. Cut the dough into 5 or 6 cm. wide strips. Place one over the other and cut them across the width into thin slices the width of a match stick.

Boil these in salted water for 20 minutes, drain, cover with cold writer and drain again. Place in a serving dish, mix with melted butter and sprinkle with grated cheese.

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