Recipe courtesy of Wayne Harley Brachman
Egg "Barley": Farfel
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 436
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 61
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 93
- Sodium
- 41
- Total: 56 min
- Prep: 30 min
- Inactive: 1 min
- Cook: 25 min
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
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)
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.