Homemade Turkish Eriste

Instructions

1. Combine the flour, water, egg, and salt in a big bowl and knead until you have a firm that it wouldn't stick to your hands- dough.
2. Divide the dough into two equal parts. Cover and let them rest for half an hour.
3. Then put flour on the counter and roll each dough out into circles.
4. Rest it for 2-3 hours to dry slightly.
5. Cut the dough into four and place four of them on top of each other (you can lightly flour between them if necessary) and cut each into wide strips.
6. Stack these strips on top of each other and cut them horizontally into matchsticks.
7. Lay the eriste on a tablecloth to really dry for another day or two. Make sure they don't stick to each other. Let it dry for 2-3 days until dry or you can use it as fresh pasta as well.
8. After dried, place the eriste in a jar and store it in a cool place.
9. Now it is time to make Refika’s style eriste.
10. Bring the water to a boil and season with salt.
11. Add the eriste and cook for 2-3 minutes.
12. Meanwhile, heat the pan and add the olive oil.
13. Add the garlic, walnut, and red pepper and sauté them.
14. Add the eriste and fresh thyme and sauté a little more.
15. Lastly, add the cheese and some pasta water to bring everything together.
16. When you sprinkle some fresh ground black pepper before serving, it is ready eat. Bon a petit!