Egg Pasta with Walnut and Bottarga

Cevızlı Erışte

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

Here’s another dish where we acknowledge an Italian connection. Italians are known in Turkey as makarnacı, which literally translates as ‘macaroni maker’ or ‘pasta maker’, because the suffix -ci means ‘maker of’ or ‘doer of’. On the same principle, an Argentinian is a tangocu (a maker of the tango) and Brazilians are sambacı.

What the Turks call erişte is the kind of flat ribbon pasta the macaroni makers call tagliatelle or fettuccine. But we ca

Ingredients

Method