Turkish Noodles With Arugula (rokali Eriste)

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 cups wide egg noodles (i used the entire uncooked batch)
• 1 bunch arugula, washed, drained, torn up with your hands (skipped the tearing up part)
• 2 tablespoons butter (i used 1 tablespoon of each) or 2 tablespoons extra virgin olive oil (i used 1 tablespoon of each)
• salt
• fresh crack black pepper
• 1/2 cup toasted walnuts, coarsely chopped (approximated amount)
• thick yogurt (whole milk nancy's yogurt for us!)
• fresh parsley, minced (my addition-from the garden!)
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 2 eggs, lightly beaten

Recipe

• 1 when you are ready to prepare your meal: boil the egg noodles and drain (see step #11). melt some butter (and/or olive oil) in a saute pan. add the noodles, salt and pepper and cook for a 3-4 minutes on medium heat.
• 2 add the arugula and stir; cooking just until slightly wilted; about 30-45 seconds. remember that the arugula will continue to cook off heat.
• 3 arrange the noodles on a serving platter, (i added a light drizzle of olive oil), sprinkle of salt and cracked black pepper. sprinkle all over with the walnuts.
• 4 add a dollop of thick plain yogurt to each serving; garnish with fresh parsley.
• 5 how to make turkish noodles (eriste) by hand: in a large bowl, sift flour with salt. make a hole in the middle. crack the eggs inside. slowly mix the flour into the eggs with your fingers.
• 6 place the dough on a lightly floured counter, knead well until smooth (no more crumbles). while you are kneading, wet your hands 2-3 times so the dough is smooth.
• 7 give the dough a round shape and cover it with a clean towel. set aside for about 30 minutes.
• 8 place some flour on the counter and the rolling pin. cut the dough into 3 pieces (original recipe 2 pieces). roll each piece out into a rectangle shape until you have very thin sheets.
• 9 leave the sheets for 1 hour on the floured counter or tray.
• 10 for each sheet, first roll it, then cut the rolls into strips about 1 cm wide . open up the rolls immediately (to avoid the dough sticking together) and place on parchment paper. then cut the strips 2.5 cm in length. (for imperial measurements, i roughly gauged, cutting the rolls into a width of 1", then again into 3" lengths-give or take a half inch.).
• 11 boil water with salt in a large pot. throw the noodles in, cover pot and immediately bring back to boil. once water is boiling, remove lid and cook pasta for about 4-5 minutes. taste to see if the noodles are cooked. drain.
• 12 for kitchenaid stand up mixer method: add all ingredients to the bowl and using a dough hook, knead for approximately 5 minutes or until dough is smooth. you will need to stop the machine and coax the flour/egg mixture downward into the bowl. proceed with recipe in step #7.
• 13 this next step i *did not* test: if you don't want to cook the pasta immediately, spread the noodles on parchment paper until they have all dried. store the dried pasta in a ziploc-type bag, an airtight jar, etc.
• 14 cooking time does not include preparing the egg noodles.