This Turkish pasta is the ultimate comfort food, bringing together fresh pasta and a rich, savory butter sauce. With simple ingredients and easy preparation, it’s a perfect weeknight meal that doesn’t compromise on flavor. The addition of garlic, paprika, and oregano gives the pasta an irresistible depth of flavor, while the fresh parsley garnish adds a refreshing pop. Ready in just 30 minutes, this dish is bound to become a family favorite!
Full Recipe:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- ½ cup warm water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh parsley for garnish
Directions:
- In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg. Gradually add the warm water and mix until the dough starts to form.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Roll the dough out into a thin sheet, then cut into small strips to form pasta.
- Bring a large pot of salted water to a boil. Add the pasta and cook for about 3-4 minutes, or until al dente. Drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat. Add paprika, oregano, and garlic powder, and stir well.
- Add the cooked pasta to the skillet and toss to coat the pasta in the buttery sauce. Cook for another 2 minutes until well combined.
- Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Kcal: 320 | Servings: 4
Turkish Pasta – A Comforting and Flavorful Dish
Turkish pasta, also known as “Erişte”, is a beloved dish in Turkish cuisine that combines simple ingredients to create an incredibly flavorful and comforting meal. The pasta itself is homemade, giving it a soft yet slightly chewy texture that perfectly soaks up the savory butter sauce. This dish is a great way to experience authentic Turkish flavors with minimal effort, making it an excellent choice for weeknight dinners or a cozy weekend meal.
Ingredients:
- All-purpose flour: The base for homemade pasta. It’s essential to use high-quality flour for the best texture.
- Egg: Helps bind the dough together and contributes to the richness of the pasta.
- Warm water: Used to bring the dough together and ensure it’s soft and pliable.
- Butter & Olive Oil: These two fats form the base of the flavorful sauce that coats the pasta. Butter adds a rich, creamy flavor, while olive oil contributes a slightly fruity taste.
- Paprika, Oregano, Garlic Powder: These seasonings are a hallmark of Turkish cuisine, adding depth and warmth to the dish. The paprika gives it a smoky flavor, while oregano and garlic powder offer an aromatic, earthy touch.
- Fresh Parsley: This herb not only garnishes the dish, adding a pop of color, but also complements the richness of the sauce with its fresh, slightly peppery taste.
Directions:
- Making the Dough: Start by combining the flour and salt in a large mixing bowl. The salt helps to season the pasta and ensures even flavor. Create a well in the center of the flour mixture, crack the egg into it, and slowly add warm water while mixing. Knead the dough for around 5-7 minutes until smooth. Let it rest under a damp cloth for about 30 minutes to allow the gluten to relax, making it easier to roll out.
- Rolling and Cutting: After resting, roll the dough out into a thin sheet. The thinner you roll the dough, the more delicate and tender the pasta will be. Once rolled, slice the dough into small strips (like fettuccine or tagliatelle). The length and width of the pasta strips can vary based on your preference.
- Cooking the Pasta: Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 3-4 minutes, or until the pasta is just tender and al dente. Fresh pasta cooks quickly, so be sure to watch it closely. Once cooked, drain the pasta and set it aside.
- Preparing the Sauce: In a large skillet, melt the butter and olive oil over medium heat. Stir in the paprika, oregano, and garlic powder, letting the spices bloom in the hot oil. This step brings out the flavors, infusing the oil with the aromatic spices.
- Combining: Add the cooked pasta to the skillet with the butter sauce and toss to coat the pasta evenly. Let the pasta sit in the sauce for 1-2 minutes, allowing it to soak up all the delicious flavors.
- Serving: Garnish the dish with freshly chopped parsley for a burst of freshness and color. Serve the Turkish pasta immediately, either as a main course or as a side dish to complement grilled meats or roasted vegetables.
Tips for Success:
- Resting the Dough: Allowing the dough to rest is crucial for making it easy to roll out and for achieving the best texture in the pasta. Don’t skip this step!
- Adjusting the Sauce: Feel free to add more butter or olive oil if you like a richer sauce. You can also experiment with additional seasonings like chili flakes for a bit of heat or lemon zest for brightness.
- Serving Suggestions: Turkish pasta pairs beautifully with a variety of dishes. You can serve it with a side of yogurt or alongside grilled lamb or chicken for a more hearty meal.
Why You’ll Love This Dish:
Turkish pasta is a simple, yet hearty dish that showcases the beauty of homemade pasta. It’s versatile and can be easily customized with your favorite seasonings or additional ingredients, such as sautéed mushrooms or caramelized onions. Whether you’re a seasoned home cook or a beginner, this recipe offers an easy entry into the world of Turkish cuisine, and its rich flavors will make it a family favorite.
What is Turkish Pasta (Erişte)?
Erişte is a popular homemade pasta in Turkish culture, often served as a side dish or a main course. It is traditionally made by rolling out dough and cutting it into thin strips, similar to fettuccine. The pasta is then sautéed in butter and olive oil, creating a savory, slightly crispy exterior, and is seasoned with aromatic spices like paprika, garlic powder, and oregano. Erişte is often served alongside meats, stews, or even on its own as a comfort food.
While this dish has its roots in Turkish households, it’s also widely enjoyed across the Mediterranean and Balkans, with each region adding its own unique twist. The beauty of Erişte lies in its simplicity—just a few key ingredients, yet it delivers a dish bursting with flavor.
Ingredients:
- All-purpose flour: The foundation of this homemade pasta. It creates a smooth and firm dough, ideal for making thin, pliable pasta.
- Egg: Helps to enrich the dough, making it smoother and easier to work with.
- Warm water: Used to bring the dough together and make it easier to roll out.
- Salt: For seasoning the dough and ensuring balanced flavor.
- Butter: Adds richness and depth to the dish, creating a silky sauce for the pasta.
- Olive oil: Adds a slightly fruity and savory flavor, balancing the richness of the butter.
- Paprika: A key spice in Turkish cooking, paprika imparts a smoky, earthy flavor to the dish.
- Oregano: Provides a fresh, slightly floral and savory note to the butter sauce.
- Garlic powder: Complements the paprika and oregano, giving the dish a more rounded, aromatic profile.
- Fresh parsley: Chopped fresh parsley is added as a garnish to brighten up the dish and offer a fresh contrast to the buttery sauce.
Directions:
- Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the egg into it. Gradually add the warm water, mixing as you go until a dough begins to form. Once the dough starts to come together, transfer it to a clean surface and knead for 5–7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes to make it easier to roll out. - Roll and Cut the Dough:
After the dough has rested, divide it into smaller portions. On a floured surface, roll each portion into a thin sheet (about 1/8-inch thick). Using a sharp knife, cut the dough into thin strips, about 1/4-inch wide. These will form your pasta. You can make them as thick or thin as you prefer, but traditional Erişte is usually on the thinner side. - Cook the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook for 3–4 minutes, or until the pasta floats to the top and is tender but still al dente. Fresh pasta cooks quickly, so be sure to keep an eye on it. Drain the pasta and set it aside, reserving a small amount of pasta water. - Prepare the Sauce:
In a large skillet, heat the butter and olive oil over medium heat. Once the butter has melted, add the paprika, oregano, and garlic powder. Stir the spices into the melted butter, allowing them to bloom and release their flavors for about 1–2 minutes. If you prefer a bit more heat, you can add a pinch of red pepper flakes here. - Combine the Pasta and Sauce:
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta in the buttery spice mixture, adding a bit of the reserved pasta water if necessary to help the sauce cling to the pasta. Cook for an additional 2 minutes, allowing the flavors to meld together. - Serve and Garnish:
Transfer the pasta to a serving dish and garnish with freshly chopped parsley. Serve immediately while the dish is warm. For an extra touch, you can sprinkle some grated cheese on top, though this is optional and not traditionally used in Turkish Erişte.
Tips for Making Perfect Turkish Pasta (Erişte):
- Fresh Pasta: The beauty of this dish is in the homemade pasta, so don’t be tempted to use store-bought noodles. Fresh pasta has a unique texture and absorbs the sauce much better than dried pasta.
- Rolling the Dough: If you don’t have a pasta machine, you can roll the dough by hand. Just be sure to roll it as thin as possible for the best texture.
- Butter and Olive Oil Ratio: Adjust the butter-to-olive-oil ratio depending on your taste preferences. For a richer, more decadent sauce, increase the butter; for a lighter version, use more olive oil.
- Seasoning Variations: Feel free to experiment with other spices such as cumin, thyme, or even a squeeze of lemon juice for a bit of brightness.
Serving Suggestions:
Turkish pasta pairs wonderfully with a variety of main dishes. Try it as a side to grilled meats such as lamb or chicken, or serve it alongside a hearty Turkish stew like kuzu tandır (slow-roasted lamb) or köfte (meatballs). It also works well as a standalone meal, especially for a light lunch or dinner. The rich, buttery sauce and aromatic spices make it a satisfying dish all on its own.
Conclusion
Turkish pasta (Erişte) is a simple yet flavorful dish that showcases the beauty of homemade pasta combined with rich butter and aromatic spices. Whether as a main dish or a side, it’s easy to make and highly customizable to suit your taste. This comforting recipe is a great way to explore Turkish cuisine and brings warmth and satisfaction to any meal. Give it a try and enjoy the delightful flavors of Turkey in your own kitchen!