Tarhana (Homemade Rustic Pasta)
To prepare a delicious tarhana, the first step is to crack the eggs into a generous bowl. These will be the base of our dough, so make sure they are fresh. Use a whisk or a fork to beat them well until you achieve a homogeneous mixture. In half an eggshell, add a teaspoon of salt and fill it with water. Mix well to dissolve the salt, then pour this solution over the beaten eggs. This step will not only enhance the flavor of the dough but will also help achieve a better texture.
After adding the salted water, it's time to integrate the flour. Start mixing with a spatula or your hands, being careful not to form lumps. The dough will be quite crumbly at first, but don't worry! The key is to gradually add water from the second half of the eggshell, one teaspoon at a time. Keep kneading, even if the dough seems hard to handle at first. The goal is to obtain a very firm but also uniform dough.
Once you finish kneading, let the dough rest for about 30 minutes. This resting time is essential to allow the gluten to relax, making the dough easier to handle. After this interval, check the consistency of the dough. If you feel it is too dry, you can add flour again, but in moderation, one teaspoon at a time, to avoid making the mixture too dense.
When the dough is ready, take an apple grater and grate it so that you get thin strips. These will need time to dry, so place the grated dough on a linen or hemp towel, making sure to separate them. It is important to fluff the tarhana from time to time to allow moisture to evaporate as quickly as possible.
For serving, tarhana can be boiled in plain water or in chicken, bone, or vegetable soup, depending on your preferences. It can be used as a side dish alongside stews or roasts. A delicious option is to boil it in tomato soups or simply in milk, adding a pinch of salt and sugar, thus transforming it into a savory dessert or a comforting breakfast, replacing semolina or rice with milk. This traditional recipe is not only tasty but also full of nostalgia, evoking childhood memories.
Ingredients: 2 eggs, 12 tablespoons of flour (the amount may vary depending on the flour used), 1/4 teaspoon of salt, 2 halves of eggshells filled with water.
