Arishta (Armenian egg noodles)

Armenian homemade noodles of unleavened dough of flour and eggs rolled thin and cut into narrow strips, boiled and served with fried onion and matsun.

Arishta (Armenian egg noodles) is Armenian homemade noodles of unleavened dough of flour, eggs, water and salt rolled very thin, dried and cut into long narrow strips, light yellow, soft yet springy after boiling. It is boiled in salted water or stock and served with fried onion and matsun, in chicken and beef stock, with lentils (arishtaov apur) and in lenten soups.

Recipes with this ingredient

Arishta pasta with vegetablesEuropean cuisine | Main courses

Brand chef Ruslan Italmazov shared the recipe from the menu of the restaurant "Yuzhanin" with us.

Arishta with porcini mushroom sauceArmenian cuisine | Main courses

The recipe was shared with us by Gayane Breiova, brand chef of the Gayane's restaurant.

Sunkapour with arishtaArmenian cuisine | Soups

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Wedding soupArmenian cuisine | Soups

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Arishta with vegetablesArmenian cuisine | Pasta and pizza

The recipe was shared by the brand chef of the Gayane's restaurant Gayane Breiova. Arishta is a special Armenian noodle or pasta, the word "arishta" itself is translated from Armenian as "ribbon". In Armenia, the dough for arishta is made from coarse flour , rolled out and cut into thin noodles. Arishta is used in cooking as a side dish for meat dishes, as well as for making a special pilaf or soup. Traditionally, the recipe for arishta in each family was passed down from generation to generation, so there are many options for preparing Armenian arishta noodles.