Hand-Rolled Pasta · Onion Sauce
Rishdat Kaskas
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The noodles are steamed, not boiled — cooked in the same couscoussier pot used to make couscous.
Fresh pasta dough is rolled by hand into thin, angel-hair-like strands, then steamed in a couscoussier and served under busla, a rich, slow-cooked onion sauce. A tomato-and-lentil version cooked in broth also circulates under the name megata.
Why it's made this way: Rishda is a Tripoli lunchtime favorite that predates industrial pasta in Libya, reflecting the centuries-old trade and culinary contact between Tripolitania and Sicily/southern Italy across the Mediterranean.
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