Arishta are traditional Armenian pasta, often prepared at home. In Armenian cuisine, they have a long history. They are somewhat similar to linguine or fettuccine, i.e., they are flat, but they are usually a bit thicker.
Making these noodles is labor-intensive and time-consuming. The dough, prepared only from flour, eggs, water, and salt is hand-rolled into a thin sheet (though nowadays pasta machines are sometimes used). This sheet is then cut into thin strips, which are dried for several days. Afterward, the pasta is baked in the oven until they acquire a pinkish-brown hue. Due to the baking, individual noodles are not uniform; some are lighter, some darker. Once prepared in this manner, arishta can be stored for a long time.
In Armenia, making arishta is considered an art with a rich history, much like bread baking is elsewhere.
Arishta serves as a side dish and pairs well with meat, vegetable dishes, or mushrooms. In the Lavash restaurant in Yerevan, the cooked arishta was so perfectly seasoned with butter and herbs that I enjoyed it even on its own. One portion there cost 1,000 AMD, which is approximately 2.40 EUR.
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