This recipe shows how to make reshteh for the soup. Make sure you have a wide working space for the dough. You’ll need a rolling pin, durum and/or rice flour to prevent the sheets of dough stick to each other while we are cutting the reshteh.

Ingredients | 5 servings

• 300g/10.5oz Flour
• 100g/3.5oz Water
• 6g/0.2oz of Salt

Preparation

– In a bowl mix flour and salt.

– Pour a bit of water, incorporating a little at a time, until everything is combined.

– Knead the pieces of dough together.

⏳ Let it rest for 10 mins. This helps the dough to relax.

– Knead it again. This time working the dough becomes slightly easier.

– Repeat this for other 2 times, with the intervals of 10mins. Then cover the dough with a foil and let it rest for 1 hour.

Making Reshteh

– On a wide working board, sprinkle flour and with a rolling pin flatten the dough and create a circle.

– The thickness should be around 2-3mm/0.11inch.

– Cut the dough in half (horizontally) the noodles should be short (12 cm / 5.1inch approximately)

– Sprinkle flour (better use durum or rice flour) on the surface and fold the dough on itself and cut it, (circa 3mm/0.11inch of width), with a very sharp knife.

The reshteh is done!

The result:

How to use Reshteh

The freshly made reshteh, cooks in 10 minutes. Unlike Italian pasta they shouldn’t be “al dente” but overcooked.

Notes

• Having the rice flour or durum flour comes handy. When we are cutting reshteh, they helps to separate the sheets of dough because of their very dry nature.
• You can store reshteh up to 3 days in fridge.

With this noodles you can cook Ash reshteh one of the famous Iranian soups:

Good luck ☺️

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