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
Egg
Total:
56 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
56 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

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.

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