Recipe
Erişte, which is prepared in large quantities for storage and later consumption, is traditionally made by kneading a dough using one sack of flour and seventeen trays of eggs. The generous amount of eggs prevents the dough from sticking. The dough is divided into portions, and the sheets are rolled out to a moderate thickness rather than very thin. The rolled sheets are cut into strips approximately two to three fingers wide. Several layers of these strips are stacked—four or five at a time—and then finely sliced. During this process, the dough is dusted with flour to prevent the pieces from sticking together. The cut noodles are spread on a clean cloth, stirred daily, and left to dry for a period of time. Once fully dried, the erişte is stored in cloth bags or jars.