Homemade egg noodles do not cook like factory-made pasta: they contain egg, are dried after cutting, and have a rough surface. That texture helps the sauce cling, so drain the noodles only lightly and transfer them to the pan with some cooking water still on them. The tomato-paste sauce emulsifies with the starchy water and coats each noodle.
Bring 2,500 ml of salted water to a boil in a large pot. The noodles need plenty of water; in a small amount, the starch becomes concentrated and the strands stick together.
Finely chop the onion and sauté it in butter over low heat for 7 minutes, until translucent and just starting to turn golden at the edges. Add the finely chopped garlic during the last 1 minute of cooking; added at the same time as the onion, it would burn and taste bitter.
Add the tomato paste and cook over low heat for 2 minutes, until it darkens and no longer smells raw. If it starts sticking to the bottom of the pan, add a spoonful of water.
Add the noodles to the boiling water and cook for 8 minutes, until no white line remains in the center. Before draining, reserve a ladleful of cooking water. Drain the noodles and leave them slightly wet; do not pat them dry.
Add the drained noodles to the sauce with half a ladleful of cooking water. Toss over medium heat for 2 minutes, until the sauce clings to the noodles and the pan is nearly dry. Remove from the heat and add the red pepper flakes, mint, and black pepper.
Do not leave the noodles sitting in the cooking water; they keep absorbing water after you remove them from the heat and can fall apart within minutes. Save a ladleful of cooking water to loosen the sauce if it thickens. To reheat leftovers, sprinkle them with a few spoonfuls of water and warm them covered.
Haşlama suyundan bir kaşık kattım, sos eriştelere daha iyi tutundu.
Nişastalı su sosu bağlıyor, doğru yapmışsınız. Eriştenin suyunu tamamen dökmeden bir kepçe ayırın.
Salçayı yağda kavurmak bu yemeğin tamamı, çiğ salçayla tat düz kalıyor. Kuru naneyi ocaktan aldıktan sonra yağa katmak gerekiyor, sıcak yağda nane anında kararıp acımsı oluyor.
Ev eriştesi kuru olduğu için haşlama süresini uzatmak gerekti, market eriştesiyle karıştırmayın.
Erişteyi haşladıktan sonra süzüp hemen karıştırmak gerekiyor, bekleyince birbirine yapıştı.
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