Skyu

Combine whole wheat flour with a pinch of salt. Gradually add water and knead into a stiff, smooth dough. Cover and rest for 15 minutes.

Pinch off small pieces of dough (about the size of a marble) and flatten each piece between your thumb and forefinger to create thin, shell-shaped pasta pieces. This is the characteristic shape of skyu.

In a large pot, melt butter over medium heat. Add sliced onions and cook for 5 minutes until softened.

Add minced garlic and grated ginger. Sauté for 1 minute.

Add diced turnip, carrot, and potato. Stir to coat with the butter and aromatics.

Add turmeric powder and salt. Stir well.

Pour in the water (or vegetable stock for richer flavour). Bring to a boil.

Once boiling, add the shaped wheat pasta pieces one by one, stirring gently to prevent sticking.

Reduce heat to medium-low and simmer for 20–25 minutes until the pasta is cooked through and the vegetables are tender. The broth will thicken slightly from the wheat starch.

Taste and adjust salt. Ladle into bowls and garnish with chopped spring onions. Serve piping hot — skyu is a warming winter dish.