Homemade Egg Noodles in Turkish Style (Erişte)

Prepare a large, wide bowl. Sift the wheat flour into it along with the salt. Sifting is not just to get rid of lumps – it aerates the flour, making the dough lighter. Then, using your hand or a spoon, create a wide indentation in the center of the flour, resembling a volcano crater. The bottom of the indentation should be visible.

In a second, smaller bowl, combine the liquid ingredients. Crack the eggs, pour in the milk and olive oil. Using a fork or whisk, vigorously beat the ingredients for about a minute until you achieve a smooth, light yellow emulsion. Mixing well at this stage will ensure even distribution of the fat and eggs in the batter.

Slowly, in a thin stream, pour the egg mixture into the well in the flour. Take a fork and gently start mixing the liquid in the center, gradually incorporating the flour from the inner walls of the 'crater'. Continue until a thick, sticky mass forms. When the fork can no longer manage, switch to kneading by hand, incorporating the remaining flour.

Transfer the dough from the bowl to a lightly floured work surface or clean kitchen countertop. Start kneading the dough. Use the heel of your hand to push the dough away from you with force. Then fold it in half, turn it 90 degrees, and repeat the process. Knead this way for 10-15 minutes. The finished dough should be smooth, very elastic, and springy. When pressed with a finger, it should slowly return to its shape. It should also not stick to your hands.

Form a smooth ball from the kneaded dough. Wrap it tightly in plastic wrap or place it in a bowl and cover it with a damp cloth. Let the dough rest for at least 60 minutes at room temperature. This time is essential for the gluten in the dough to relax, which will make it much easier to roll out.

After resting, unwrap the dough and place it on the countertop. It will now be noticeably softer and more pliable. Use a sharp knife or dough scraper to divide the ball into 4 equal parts. Keep the parts you are not currently using covered (with plastic wrap or a cloth) to prevent them from drying out.

Take one portion of the dough and gently flatten it. Dust the work surface with semolina flour or regular flour. Using a rolling pin, start rolling the dough from the center outwards, regularly turning the dough 90 degrees. Roll patiently until you achieve a very thin, round or rectangular dough with a thickness of about 1-2 mm. It should be almost transparent – you should be able to see the outlines of your hand through it.

Roll out the dough and leave it on the countertop for about 15-20 minutes to dry slightly. The surface of the dough should become matte and feel like skin to the touch, but still be elastic. Do not let it dry out completely, as it will start to crumble when cutting. Repeat the rolling and drying process with the remaining 3 pieces of dough.

Dust the dried dough sheet generously with flour, then roll it loosely like a pancake or fold it several times to create a flat, multi-layered strip. Using a very sharp knife or a pizza cutter, cut the dough crosswise into strips about 5 mm wide. Then, unfold the cut 'ribbons' and cut them into shorter pieces 4-5 cm long.

Spread the prepared pasta loosely on a clean kitchen towel or on a baking sheet lined with parchment paper. Leave it to dry for another 30-60 minutes before cooking. If you want to store the pasta for later, dry it for 12-24 hours in a well-ventilated place until it is completely hard and brittle.

In a large pot (minimum 4-5 liters), bring water to a boil. When the water starts to boil vigorously, add a generous pinch of salt (about 1 tablespoon for 3 liters of water). Add the prepared pasta in batches to the boiling water, gently stirring to prevent it from sticking to the bottom. Cook for 5-8 minutes. The cooking time depends on the thickness and dryness of the pasta. It's best to taste it after 5 minutes. The pasta should be 'al dente' – cooked but still slightly firm.

While the pasta is cooking, prepare the sauce. In a large skillet, melt ghee over medium heat. When the ghee has melted and starts to gently foam, add coarsely chopped walnuts. Fry, stirring frequently, for 2-3 minutes, until the nuts are lightly browned and the ghee takes on an amber color and begins to release an intense, nutty aroma. Be careful not to burn the ghee.

Drain the cooked pasta in a colander. Do not rinse it with cold water! Immediately transfer the hot pasta to the pan with browned butter and nuts. Gently mix everything using two spoons or kitchen tongs, so that each piece is coated with the sauce. Transfer to plates. Optionally, sprinkle with freshly chopped parsley for freshness and chili flakes for a bit of heat. Serve immediately.