The Turkish pantry

Egg noodles

Short dried egg noodles give Tutmaç soup a soft but distinct bite. Their thickness controls cooking time, so check the packet and taste a cooked piece before serving.

Last updated: 17 October 2026

Dried short wheat noodles containing egg. Fresh noodles, egg-free pasta and already cooked noodles are different forms; check wheat and egg on the label.

Short golden dried egg noodles piled in a shallow cream bowl.

Types & forms

Short dried erişte

Firm pieces that cook in liquid; thickness varies between homemade-style and factory-cut noodles.

Fresh or cooked noodles

Already contain more water. Their weight and cooking time are not interchangeable with dry noodles.

What to look for when buying

Choose plain short wheat egg noodles for the linked soup. Read the ingredient list rather than assuming every erişte contains egg.
Look for dry, intact packaging without moisture or insects; check whether the product is enriched when comparing nutrition labels.

Prepare & cook

Add at the recipe’s noodle stage and stir gently so pieces do not stick together. Follow the packet’s guidance, then check tenderness.
Cook before tasting. Noodles continue to absorb soup while standing; adjust the finished consistency only as the recipe allows.

Store it well

Keep dry noodles sealed in a cool, dry cupboard, following the package date and storage directions.
Once cooked in soup, refrigerate promptly in shallow containers. Treat the finished yogurt soup as perishable, not as dry pantry food.

Substitutions depend on the dish

Another short egg noodle

Choose a similar thickness and check doneness rather than copying the original time blindly.

Egg-free pasta

Changes the ingredient identity; use only when the recipe is adapted, and do not assume its allergen or nutrition profile matches.

Nutrition

Dry unenriched egg noodles ^[1]

Per 100 g edible portion
Nutrient	Amount
Energy	384 kcal
Protein	14.2 g
Total fat	4.44 g
Saturated fat	1.18 g
Carbohydrate	71.3 g
Dietary fiber	3.3 g
Total sugars	1.88 g
Sodium	21 mg
Cholesterol	84 mg
Calcium	35 mg
Iron	1.9 mg
Potassium	244 mg
Vitamin D	0.3 µg

USDA reference per 100 g of dry unenriched egg noodles. Not hydrated cooked noodles or enriched products; check the package label. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

Tutmaç Çorbası brings noodles together with lentils and a yogurt mixture. Cooking the noodles to tenderness before the final serving stage keeps their texture distinct from the lentils.