For this recipe, egg dough is rolled out very thin and hand-cut into homemade noodles, then tossed with leftover kavurma in butter. Rolling the dough by hand and cutting it evenly turns this dish into a classic that takes some skill.
Knead the flour with the egg and salt until you have an elastic dough.
Wrap the dough in plastic wrap and let it rest for 10 minutes.
On a floured work surface, roll the dough until it is almost transparent and let it air-dry briefly. Then cut it into thin strips; uneven thickness will lead to uneven cooking.
Boil the cut noodles in salted boiling water for 4–5 minutes, then drain.
Cook the onion in butter until softened and golden. Add the leftover kavurma and black pepper and heat through. Pour over the drained noodles and toss to combine.
Let the dough rest for 10 minutes before rolling; otherwise, it may remain elastic and be difficult to roll evenly. Allergen: contains wheat (gluten), eggs, and dairy (butter).
Erişteyi elle kesmek epey uğraştırdı ama sonuç lokantadakinden farksızdı. Kavurmayla harika gitti.
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