Recipe
This dish, which is traditionally prepared in the summer and stored under suitable conditions for later consumption, begins with the preparation of the dough. Flour is placed in a bowl and kneaded into a firm dough by adding milk, salt, and a generous amount of eggs. The dough is then divided into portions, rolled out to the size of a griddle, left to rest for a while, cut into matchstick-sized strips, and dried. To prepare the noodle dish with cheese, the dried noodles are first boiled in a pot. Meanwhile, finely chopped parsley and onions are combined with cheese and mixed thoroughly. Separately, tomato paste is sautéed in oil to prepare the sauce. Once the noodles are boiled and softened, most of the water is drained, the sauce is added, and the dish is prepared for serving.