Turkish Pasta (The Turgutlular Way)
This recipe is specially requested by my blogger friend syikin...here goes...
1 kg flour
5 eggs
1 and a quater (satu suku) glasses of milk
-mixed all the ingredients with your hand or mixer until the mixture is turned into a dough. If needed, add a bit more milk...
-let the dough rest for at least half an hour (pls cover the dough)
-after the resting time, divide the dough into several smaller pieces. Use the rolling pin (if u dont have the turkish rolling pin, u can use any type of rolling pin.
-While rolling the dough, the rest of the unused dough should be covered with wet cloth in order not to let the dough goes dry.
U roll the dough like this (picture above)
Hatice and i menyebuk kejap
P.s
1 kg flour5 eggs
1 and a quater (satu suku) glasses of milk
-mixed all the ingredients with your hand or mixer until the mixture is turned into a dough. If needed, add a bit more milk...
-let the dough rest for at least half an hour (pls cover the dough)
-after the resting time, divide the dough into several smaller pieces. Use the rolling pin (if u dont have the turkish rolling pin, u can use any type of rolling pin.
-While rolling the dough, the rest of the unused dough should be covered with wet cloth in order not to let the dough goes dry.
U roll the dough like this (picture above)
-The dough is rolled over into these thin round shapes..
-The size doesnt matter..it can be smaller. But it should be thin...let say half a centimeter?
-put the rolled dough on dry cloth and let it half dry.
-The size doesnt matter..it can be smaller. But it should be thin...let say half a centimeter?
-put the rolled dough on dry cloth and let it half dry.
Hatice and i menyebuk kejap
-cut the half dried rolled dough like this (see the picture above)
-please make sure that ur knife is very sharp (pisau tumpul tak main yea syikin)
-please make sure that ur knife is very sharp (pisau tumpul tak main yea syikin)
-this is the example of the already cut pasta (fresh)
-put the fresh pasta on dry cloth and let it dry for around 2 days (depending on the weather) If it is Malaysian weather, i suspect it will take much faster. U can dry it inside the house as well (with windows open pls)
-put the fresh pasta on dry cloth and let it dry for around 2 days (depending on the weather) If it is Malaysian weather, i suspect it will take much faster. U can dry it inside the house as well (with windows open pls)
-the end product (dry pasta)
-according to yenge, you should cook it like this: ı cup pasta to be boiled with 2 cups water.
Add thinly sliced tomatoes...
-if u dont like tomatoes, just dont add it..it is just a matter of personal preferance.
-U can it eat with any type of sauce that u like.
-this pasta should be stored in an air tight container. It can last for months. If u put it in the deepfreezer...it lasts forever!
If u all managed to do this... pls tell me..maybe i will try it one day (my apartment simply has no space for anything!!)
-according to yenge, you should cook it like this: ı cup pasta to be boiled with 2 cups water.
Add thinly sliced tomatoes...
-if u dont like tomatoes, just dont add it..it is just a matter of personal preferance.
-U can it eat with any type of sauce that u like.
-this pasta should be stored in an air tight container. It can last for months. If u put it in the deepfreezer...it lasts forever!
If u all managed to do this... pls tell me..maybe i will try it one day (my apartment simply has no space for anything!!)
P.s
Another alternative - after boiling, instead of tomatoes, you can add grated chedar cheese and chopped walnuts. It is a marvellous taste!!!
posted by simah at 10:03 PM
1 Comments:
thnks for the info..am putting it in the blog
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