Dough kneaded from flour, egg and salt is rolled thin and hand-cut for this erişte, boiled fresh without drying and served tossed in butter. It calls for the skill of rolling evenly thin and cutting neatly, making it a true test of technique.
Knead the flour, egg, water and salt for 20 minutes until you have an elastic dough.
Wrap the dough and let it rest for 10 minutes.
Roll the dough out on a floured surface to about 1 millimetre thick, then hand-cut it into thin strips.
Boil the fresh erişte in salted water for 5 minutes, drain, and toss with melted butter and grated kaşar cheese to serve.
If you skip resting the dough, it tears easily and will not cut cleanly. Allergens: contains wheat (gluten), egg and dairy (butter, kaşar cheese).
Yumurta miktarını 2 yerine 3 yapsam hamur daha mı esnek olur, tuzu da buna göre artırmam gerekir mi, benim hamurum genelde açarken biraz sert kalıyor da ondan soruyorum.
Hamuru ben genelde bir gece önceden hazırlayıp buzdolabında bekletirim, ertesi gün 20 dakikalık açma süresini neredeyse yarıya indiriyor, hamur da o sırada daha uysal oluyor açıkçası.
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