Turkish cuisine · Dough, Pasta & Rice

Buttered Erişte Noodles

Erişte noodles tossed in browned butter, sprinkled with toasted walnuts and grated cheese.

Ingredients · for 4 servings

• 400 g erişte (Turkish ribbon noodles)
• 100 g butter
• 80 g walnuts
• 100 g kaşar cheese
• 1 tsp Aleppo pepper flakes
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Bring plenty of salted water to a boil; roughly chop the walnuts and grate the kaşar cheese on the coarse side of a grater.
2. Toast the walnuts in a dry pan over medium heat for 3–4 min. until fragrant, then transfer immediately to a plate so they don't keep browning.
3. Cook the erişte in the boiling water for 8–10 min. until al dente, drain and reserve a cup of the cooking water.
4. Melt the butter in the same pan over medium heat for 3–4 min. until it foams, turns hazelnut-brown and smells nutty – watch it closely.
5. Add the noodles to the browned butter, season with salt and pepper and toss for 1–2 min.; bind to a creamy consistency with a splash of the cooking water.
6. Arrange on plates, sprinkle with walnuts and grated kaşar, dust with Aleppo pepper flakes and serve immediately.