Turkish Noodles with Arugula
2 cups large egg noodles
1 bunch Arugula, washed, drained, torn up with your hands
2 tbsp butter or extra virgin olive oil
Boil the egg noodles and drain. Melt some butter (or olive oil) in a cooking pot. Add the noodles, salt and pepper and cook for a few minutes on low heat. Toss arugula over it.
Arrange the noodles on a service plate, sprinkle walnuts all over. Serve with yogurt.
How to make Turkish Noodles (Eriste):
1 1/4 cup flour
1/2 tsp salt
2 eggs, lightly beaten
In a large bowl, sift flour with salt (picture). Make a hole in the middle. Crack the eggs inside (picture). Slowly mix the flour into the eggs with your fingers. Put the dough on the 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. Give the dough a round shape (picture) and cover it with a clean towel. Put aside for about 30 minutes. Put some flour on the counter and the roller. Cut the dough into 2 pieces. Roll them out into a rectangle shape until they become very thin sheets (picture). Leave the sheets for an hour on the floured counter or tray.
For each sheet, first roll it (picture), then cut the rolls into strips about 1 cm wide (picture). Open up the rolls immediately and place on parchment paper. Then cut the strips 2.5 cm in length (picture).
Boil water with salt in a cooking pot. Throw the noodles in and cook for about 4-5 minutes. Taste to see if it's cooked.
If you don't want to cook it right away, spread the noodles on parchment paper until they have all dried (picture). Store them in an airtight jar to cook later.