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.
Recipe courtesy of Wayne Harley Brachman
Show: Melting Pot
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Egg
Total:
56 min
Prep:
30 min
Inactive:
1 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate
Total:
56 min
Prep:
30 min
Inactive:
1 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Varenike Dough:

Directions

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.

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:

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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