Ingredients:
500 g flour
5 large eggs
2 tablespoons olive oil
½ tablespoon salt


Mix all the ingredients to a solid dough and leave it covered to rest for 30 minutes. Roll out and when the pasta has dried a little, cut into 2 inch long strips, ¼ inch wide. Cook like usual fresh pasta, drain and add a little butter and serve. You can also mix in some white sheep’s milk cheese or chopped walnut.

This recipe is typical for Central Anatolia and can be used as a side-dish for many dishes.

Bon Appétit