How To Make Pasta Soup, Uyghur Food

Add 2L water to the cooking pot.

Cut the lamb into big pieces, add the meat and salt to the pan.

Let it boil for 2-3 hours on low heat. Put the sliced ginger in the last half hour.

Add flour, egg, and a pinch of salt to a mixing bowl.

Add a little water during kneading, knead to make a smooth dough.

Cover with a damp towel or plastic wrap and set aside at room temperature for 15-20 min.

Sprinkle enough flour on the working surface and on the rested dough, then roll it out with a rolling pin.

Roll it until the dough becomes thin and even, then tear it into pieces.

Cut the onion and carrots in half, put them in the soup.

Add black pepper, cumin, and salt. Cook for about 15 min until soft.

Take out the carrots, onion, meat, and ginger from the soup.

Pour the soup through a strainer to filter out the bone fragments.

Bring the soup to a boil again.

Shake all the dough pieces gently to remove dry flour, then add them into the soup.

Mix so they don’t stick to each other, add salt to taste, and let it boil on low heat for 8-10 min.

Dice the cooked carrots, cut the onion and tender meat into small pieces.

Add them into a bowl with a hand of salty water and mix gently by hand.

Serve the hot pasta soup in a big shared plate, place the topping evenly on top, sprinkle black pepper to taste.

Spice Level:

Dietary