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Simple noodles tossed in tomato and butter — a homestyle dish from rural Anatolia.
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Hand-made noodles from flour and egg, traditionally made in large batches and dried for winter storage in rural Anatolian villages. Simply tossed with butter and tomato sauce, it's a humble but wheat-forward dish cherished as a "grandmother's recipe."
Mix the flour, eggs, and salt into a dough and knead until smooth.
Roll thin and cut into strips (skip this step if using dried noodles).
Boil the noodles in plenty of water.
Melt butter in a skillet and add the tomato paste, cooking briefly.
Add the boiled noodles and toss to coat.
Plate and serve with yogurt on the side if desired.