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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This isn't barley, it's pasta. You could also use orzatta. You can also dry the dough and grate it with a box grater. Barley and kasha used[ to be the staples of Eastern Europe; potatoes and pasta replaced them.] Ingredients:
1 cup packaged egg barley or 1/2 recipe egg noodle dough (varenikes), recipe follows |
3 tablespoons olive oil |
1 medium onion, minced |
2 cloves minced garlic |
1 carrot, cut into 1/4-inch dice |
1 parsnip, cut into 1/4-inch dice |
1/ 2 pound cremini mushrooms, sliced 1/4-inch thick |
2 cups all-purpose flour |
1 large egg |
1 large egg yolk |
1 tablespoon vegetable oil |
1/2 cup water |
egg wash (1 egg mixed with 2 tablespoons water) |
Directions:
1. Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.
2. In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add farfel and heat through.
3. Varenike dough:
4. Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.
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