Tarhonya (egg Barley)
I Love This Stuff. Use It In Place Of Potatoes. These Barley Size Bits Of Pasta Are An Integral Part Of The Traditional Hungarian Cuisine. Tarhonya Is Available In Specialty Stores Imported From Hungary (not The Same As Homemade Though. I’ve Found That It Is Made With Water, Changing That Taste & Texture). Italian Shops Carry A Variety Of Similar Tiny Pasta (ascine De Pepe) That Is Very Suitable For This Purpose. Also, It’s Available In Jewish Stores Under The Name Farfel. If You’re A Purist You Can Make Your Own:
1 Egg
¼ Tsp Salt
1 Cup Flour
Combine Ingredients & Work Dough Until Smooth. Cut Into Four Chunks & Let It Air Dry For Several Hours.
Grate The Dried Dough With A Medium Grater. Spread To Dry Completely. Can Place In A Cloth Bag & Hang In An Airy Place Until Required To Place In An Airtight Container (i Just Keep Mine In A Large Mason Jar).
Can Be Added To Soups Or Prepared The Following Way (the Best):
1 Cup Tarhonya
2 Tbsp Cooking Fat (not Oil)
½ Tsp Salt
3 Tbsp Chopped Onion (optional)
1 1/3 Cups Boiling Water
½ - 1 Tsp Sweet Hungarian Paprika (to Taste)
Melt Fat In A Saucepan, Add Tarhonya & Onion, & Fry, Stirring Until It Is A Light Tan. Just Before It’s Ready, Add Paprika To Brown, Being Very Careful Not To Burn Paprika.
Add Water, Salt & Pepper & Cook Until All The Water Disappears & The Tarhonya Is Frying Again.
The Tarhonya Is Now Double Their Size & Are Not Sticking To Each Other.
It Takes A Little Practice, But Once Mastered, It’s Very Quick & Easy.