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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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

Varenike Dough:

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)


  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.