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Tarhonya - Egg Barley




Source of Recipe


GFCFrecipes link archive by BL Olson


Recipe Introduction


Note from BL: Egg Barley is a popular side dish and many jewish families keep it as a staple. I have seen it used several times on the Iron Chef America Show now and was pleased to find this GF version. I am not sure if the egg could be replaced with flax seed gel and some vegetable puree but since it works in other pastas, I imagine it could do.


List of Ingredients




For the Egg Barley:

10 heaping Tbsp. Gf flour blend (150 grams)
1 egg
1 tsp. oil
1/2 tsp. salt

For cooking:

1 cup olive oil
1 tsp. paprika
chicken stock as required
salt and pepper to taste


Recipe



Put the flour on a large pastry board and make a well in the center of the pile.

Lightly beat together the egg, salt, oil, and 1 Tbsp. water. Drop this mixture into the well and work the mixture with the hands, folding the flour over the egg mixture until the dough can be rolled into a ball.

Knead this mixture by folding the dough over towards the body. (Gluten free mixes don't need to be needed except to work the ingredients together so be careful not to overwork the dough.) Press with the heel of the hand and give a slight turn. Fold, press and turn again and continue this process until the dough is smooth and elastic.

Divide the dough into 2 balls and let stand, uncovered, for 30 minutes. Then grate the balls on the coarse side of a grater, letting the gratings fall on a clean towel.

Continue to move the grater so that the dough spreads to one thin layer over the entire cloth. Let stand and dry for 6-8 hours.

Warm 3/4 cup of the olive oil in a large skillet. When thoroughly hot, add the dried pasta, stirring with a wooden spoon to brown evenly. The finished pasta should be barely browned.

Add the paprika, sauté for 2 minutes longer and then just cover with stock. Cover with a lid and simmer until the pasta is soft. Drain whatever liquids remain. Add the remaining oil, toss, season to taste with salt and pepper and serve at once.