The original recipe is used for the dough with their hands out 350g. flour, 2 eggs, salt and water. Knead the dough until it is elastic and is rolled out into a layer approximately 2 cm thick. Then, from this formation of the pinch off pieces (2, 3 cm) and spread on the Board to not stuck. A for esthetics just cut the dough squares. I used the pasta "Makfa" for beshbarmak.

Cook the pasta or the dough until ready, throws in a colander. If You have prepared dough, then you need to wash in cold water.

Cut the fat.

Fry it to a state greaves.

In the pan with the fat from the bacon lay the pasta. A little warmed up. Add the cheese and sour cream.

The finished dish sprinkle with bacon and sugar. Bon appetit!