Quirky Foodster
  1. Back

Sides

Rishta (Libyan Hand-Cut Noodles)

★ ★ ★ ★ ★ (0)
35 min
Prep
5 min
Cook

Ingredients

  • 300 g (2.25 cups) plain flour, plus extra for dusting
  • 1 egg
  • 0.5 tsp salt
  • 120 ml (0.5 cup) water, as needed
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste (optional)
  • Salt and pepper, to taste

Method

  1. In a bowl, combine flour, egg and salt, gradually adding water until a firm dough forms.
  2. Knead the dough for 8-10 minutes until smooth and elastic, then rest, covered, for 20 minutes.
  3. Roll the dough out thinly on a floured surface and cut into narrow noodle strips.
  4. Bring a large pot of salted water to a boil and cook the noodles for 3-4 minutes until tender, then drain, reserving a little cooking water.
  5. In a separate pan, warm olive oil and saute garlic for 1 minute, stirring in tomato paste if using along with a splash of the reserved cooking water.
  6. Toss the drained noodles through the garlic oil (or tomato sauce) and season with salt and pepper before serving warm.

Introduction: Rishta refers to Libya's home-made hand-cut noodles, rolled thin and simmered until tender, then tossed simply with a touch of oil and sometimes a light tomato sauce.

Cultural Background: Rishta refers to Libya's home-made hand-cut noodles, rolled thin and simmered until tender, then tossed simply with a touch of oil and sometimes a light tomato sauce. Traditionally served as a side alongside meat dishes on Fridays, rishta reflects the resourceful, from-scratch approach of Libyan home cooking.

Tips: Roll the dough thin and dust generously with flour to prevent the noodle strips from sticking together. Rishta pairs particularly well as a side to grilled or stewed lamb dishes.

Variations: For a heartier version, rishta can be simmered directly in a light meat broth rather than boiled separately and tossed with oil.

Storage: Refrigerate cooked noodles tossed with a little oil in an airtight container for up to 2 days.

Reheating: Reheat gently in a pan with a splash of water or broth, tossing over low heat until warmed through.

FAQs:

Q: Can I use store-bought pasta instead of making rishta from scratch?

A: Yes, tagliatelle or fettuccine make a reasonable substitute.

Q: Can the dough be made ahead?

A: Yes, the rested dough can be refrigerated, wrapped, for up to a day before rolling.

© Arscale 2026