Hand cut egg noodles from Karabuk are boiled, then topped with yogurt, butter and toasted walnuts.
35 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead a firm dough with the flour, eggs, water, and salt.
Rest the dough for 20 minutes.
Roll the dough out thinly and cut it into 1 cm strips.
Boil the cut pasta in salted water for 8 minutes.
Turn the walnuts in butter for 2 minutes.
Serve the pasta with yogurt and the walnut butter.
💡 Tip: Letting the cut dough air on a floured tray helps prevent sticking.
🍽️ Serving suggestion: Serve hot with garlic yogurt and seasonal pickles.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~412
kcal calories
13
g protein
55
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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