Erişte

What Is Erişte?

Erişte is a traditional type of Turkish pasta made by kneading dough from egg, flour and salt, rolling it into thin round sheets, folding it, cutting it into thin strips, and then drying it. It has been made in rural Anatolian cuisine for centuries.

Unlike industrial pasta, it is generally made from a dough that is thicker, irregularly cut, and has a high egg ratio; this gives it a fuller-firmer texture once cooked.

Nutritional Values of Erişte

100 grams of dry erişte contains approximately 370 kcal of energy; it carries carbohydrate from flour and additional protein from egg. Values vary by egg ratio, and are approximate.

How Should Erişte Be Consumed?

Erişte is consumed as part of a balanced diet, as a grain-group food, together with other food groups.

This information is general; erişte is a food, not a substitute for medical treatment. Those with gluten sensitivity and egg allergy should be cautious.

How Should Erişte Be Selected?

Good erişte has a light yellow-cream color, is hard-crisp when broken, and has no mold spots. When buying homemade erişte, it is preferable that the freshness/drying date be clear.

• Color should be light yellow-cream, with an eggy appearance
• Should be hard-crisp when broken, not soft-damp
• Should have no mold spots or musty smell

How Should Erişte Be Stored?

Dry erişte can be stored for months in a closed container in a cool, dry place; since absorbing moisture can lead to mold, it is important to keep the lid tightly closed.

Using Erişte in the Kitchen

Erişte is most often used in erişte soup, in the hot buttery-cheesy erişte dish, and in some regional stews; it is cooked by boiling in boiling water and draining.

How Long Does It Take to Cook Erişte?

It varies by thickness, but it is generally cooked by boiling in boiling water for 8-12 minutes; if cut thinly, the time is shorter.

Frequently Asked Questions

Are erişte and şehriye the same thing?

No; şehriye is generally a thinner, shorter-cut, factory-produced type of pasta. Erişte, on the other hand, is a thicker product, traditionally hand-cut.

How is erişte made at home?

A firm dough is kneaded from egg, flour and salt, rolled out thin, folded, cut into thin strips, and dried on a clean cloth for a few days.

Is erişte found everywhere in Turkey?

Homemade erişte is especially common in rural Anatolian bazaars; in large cities it can also be found in regional product sections and market places.