Recipe courtesy of Wayne Harley Brachman

Egg "Barley": Farfel

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.
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  • Level: Intermediate
  • Total: 56 min
  • Prep: 30 min
  • Inactive: 1 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

Varenike Dough:

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 the pasta and heat through.

Varenike Dough:

  1. 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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