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The vegetables are mainly zucchinis, parsnips added to chickpeas.
Rechta is prepared in major occasions such as Al Mawlid Annabawi ( celebration of prophet mohamed โs birthday), Ashura, Eid Al Fitr ( celebration of end of Ramadan), marriages, etc.
This is is my homemade Rechta recipe and there is nothing better than homemade.
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Continue working with the other sheets of pasta to make Rechta. Repeat the operation of steaming the Rechta, then separate it with hands once steamed.
In this recipe, I didnโt add olive oil to the other steamed batch of Rechta, since I didnโt make much.
If you make a big amount of Rechta, make sure to add olive oil to it once steamed (as needed), as olive oil helps separate the Rechta (noodles).
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Algerian homemade Rechta (noodles)
Ingredients
- 3/4 cup fine semolina
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/2 water (more or less)
- olive oil
Instructions
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In a large bowl, mix semolina, flour and salt.
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Sprinkle water over the semolina mixture, little by little.
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Mix everything with your hand and stop adding water once the dough gets together. No need to knead the dough.
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Cover the dough with plastic wrap and let rest on the counter for about 30 minutes.
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Divide the dough into 3 pieces. You can do this step before letting the dough rest.
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Dust your working board with flour and roll out each piece of dough into thin long strip or sheet, using a rolling pin (you may need to cut the long strip into half to make the work easy).
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Pass each pasta sheet (slightly dusted with flour) in the pasta machine to get a thin sheet. You should set up your machine to the thickness close to that of your pasta sheets, then end up with the lowest setting to get the thinest sheet.
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Place your thinnest sheets on a clean kitchen towel and let them dry for about 15 to 20 minutes.
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Pass each pasta sheet in the part of the machine that makes thin noodles.
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Place a plate underneath to catch the noodles or the Rechta.
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Once you make about a plate of Rechta, start to steam it. Place the Rechta in the top of a steamer( the top of the steamer should be oiled with olive oil to avoid stickiness).
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Steam for about 5 minutes or less.
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Work on the other pasta sheets and make more Rechta.
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Steam the Rechta in small batches.
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Dump the steamed Rechta in a large shallow dish.
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Drizzle with about 1 tbsp olive oil and start separating the noodles with hands. You may not need to add olive oil for the second batch of Rechta.
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Once all the Rechta or noodles are separated, let cool then store in ziploc bags.
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Place the bags in the freezer for later use.
Recipe Notes
- I have used 3 measurements of semolina and 1 measurement of flour in this recipe ( I measured with 1/4 cup). If you want to make a big amount of Rechta, just chose a bigger measurement.
- In this recipe, I have used 2 measurements of water, but the amount of water depends on your semolina and flour.
Ca a l’air d’etre succulent , Allah yhafdek ana Maghribi et ce qu’il y a de bon c’est que l’on trouve tout dans les grandes surfaces alhamdoulilah koulshi moujoud hna en Grande-Bretagne je vous remercie beaucoup , Abdelhak
Merci beaucoup!
You welcome.
Thank you! I can’t wait to try it!
Awesome! You welcome.