Egg 'Barley': Farfel

Recipe Ingredients

1 cup	198g / 7oz	Packaged egg barley
		= (or 1/2 recipe Egg Noodle Dough
		[Varenike], listed below)
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - minced (medium)
2		Garlic cloves - minced
1		Carrot - cut 1/4" dice
1		Parsnip - cut 1/4" dice
1/2 lb	227g / 8oz	Cremini mushrooms - sliced 1/4" thick
		Varenike Dough
2 cups	125g / 4.4oz	All-purpose flour
1 cup	198g / 7oz	Egg (large)
1 cup	198g / 7oz	Egg yolk (large)
1 tablespoon	15ml	Vegetable oil
1/2 cup	118ml	Water

Recipe Instructions

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 farfel and heat through.

For the 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.

This recipe yields 4 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B47) - from the TV FOOD NETWORK

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