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Red tomato egg noodles

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Türk Mutfağına Özgü Makarnalar (2019)

Ingredients

  • 500 gWheat flour
  • 100 gEgg
  • 100 gTomato paste
  • 15 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Wheat flour70%
  2. Egg14%
  3. Tomato paste14%
  4. Salt 2%

Ingredients by weight, heaviest at the bottom.

Method

  1. Sift the flour into a mixing bowl and make a well in the middle.

  2. Put the eggs, tomato paste and salt in the well. Knead a stiff, smooth dough.

  3. Divide the dough in two, cover with a damp cloth and rest for 20-30 minutes.

    20 min

  4. Roll each piece with a rolling pin into a round sheet 2-3 mm thick.

  5. Lay the sheets on a cloth and let their surface dry slightly.

  6. Cut each sheet in half, then in half again, to make four pieces, and stack the pieces.

  7. Cut the stack into strips two to three fingers wide, then slice each strip into noodles 3-4 mm wide.

  8. Spread the noodles on a cloth in an airy, shaded spot and let them dry.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Türk Mutfağına Özgü Makarnalar (2019); the method is written in our own words.

Last changed: November 1, 2026

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