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Homemade hand-rolled pasta in tomato sauce (Mersin)

Serves 4From: Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel Yemekleri

Ingredients

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. Water59%
  2. Wheat flour29%
  3. Onion 6%
  4. Butter 4%
  5. Pepper paste 0%
  6. Salt 0%
  7. Tomato paste 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour with water and salt into a dough.

  2. Spread out the tablecloth, put the senit (a footed oval wooden board) on it, and sprinkle flour on both the cloth and the senit.

  3. Pinch off a piece of dough and roll it by hand on the senit into a cylinder; as the cylinders get thinner and shorter, down to pasta size, empty them onto the cloth.

  4. Chop the onion finely and fry it in the butter.

  5. Add the pastes and fry a little longer.

  6. Add water until the consistency lies between that of a soup and a main dish.

  7. When the water boils, add the pasta, cook for 15 minutes and serve hot.

    15 min

Where this recipe comes from

From a published work: quantities come from Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel Yemekleri; the method is written in our own words.

Last changed: November 1, 2026

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