Turkish Noodles With Arugula (Rokali Eriste)

• 2 cups wide egg noodles (I used the entire uncooked batch)
• 1 bunch arugula, washed, drained, torn up with your hands (skipped the tearing up part)
• 2 tablespoons butter (I used 1 tablespoon of each) or 2 tablespoons extra virgin olive oil (I used 1 tablespoon of each)
• salt
• fresh crack black pepper
• Garnish
• 1/2 cup toasted walnuts, coarsely chopped (approximated amount)
• thick yogurt (whole milk Nancy's yogurt for us!)
• fresh parsley, minced (my addition-from the garden!)
• Turkish egg noodles (eriste)
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 2 eggs, lightly beaten

1. When you are ready to prepare your meal: Boil the egg noodles and drain (see Step #11). Melt some butter (and/or olive oil) in a saute pan. Add the noodles, salt and pepper and cook for a 3-4 minutes on medium heat.
2. Add the arugula and stir; cooking just until slightly wilted; about 30-45 seconds. Remember that the arugula will continue to cook off heat.
3. Arrange the noodles on a serving platter, (I added a light drizzle of olive oil), sprinkle of salt and cracked black pepper. Sprinkle all over with the walnuts.
4. Add a dollop of thick plain yogurt to each serving; garnish with fresh parsley.
5. How to make Turkish Noodles (Eriste) by hand: In a large bowl, sift flour with salt. Make a hole in the middle. Crack the eggs inside. Slowly mix the flour into the eggs with your fingers.
6. Place the dough on a lightly floured counter, knead well until smooth (no more crumbles). While you are kneading, wet your hands 2-3 times so the dough is smooth.
7. Give the dough a round shape and cover it with a clean towel. Set aside for about 30 minutes.
8. Place some flour on the counter and the rolling pin. Cut the dough into 3 pieces (original recipe 2 pieces). Roll each piece out into a rectangle shape until you have very thin sheets.
9. Leave the sheets for 1 hour on the floured counter or tray.
10. For each sheet, first roll it, then cut the rolls into strips about 1 cm wide . Open up the rolls immediately (to avoid the dough sticking together) and place on parchment paper. Then cut the strips 2.5 cm in length. (For imperial measurements, I roughly gauged, cutting the rolls into a width of 1", then again into 3" lengths-give or take a half inch.).
11. Boil water with salt in a large pot. Throw the noodles in, cover pot and immediately bring back to boil. Once water is boiling, remove lid and cook pasta for about 4-5 minutes. Taste to see if the noodles are cooked. Drain.
12. For KitchenAid stand up mixer method: Add all ingredients to the bowl and using a dough hook, knead for approximately 5 minutes or until dough is smooth. You will need to stop the machine and coax the flour/egg mixture downward into the bowl. Proceed with recipe in Step #7.
13. This next step I *did not* test: If you don't want to cook the pasta immediately, spread the noodles on parchment paper until they have all dried. Store the dried pasta in a Ziploc-type bag, an airtight jar, etc.
14. Cooking time does not include preparing the egg noodles.

egg noodles, arugula, butter, salt, crack black pepper, walnuts, yogurt, fresh parsley, turkish egg noodles, flour, salt, eggs

Taken from www.food.com/recipe/turkish-noodles-with-arugula-rokali-eriste-421080 (may not work)