Egg Barley (Tarhonya)

Egg Barley (Tarhonya)

Tiny hand-grated pasta pellets, toasted golden in butter for a nutty, chewy side.

Total 9 hr 30 min Makes 6 servings Calories 210/serving

Dietary

Nut free, Halal

Allergens

Eggs, Wheat, Dairy

Tarhonya is a traditional Hungarian pasta made from egg-enriched dough grated into rice-sized pellets, then dried and toasted in butter or oil before simmering in broth. The toasting step gives it a nutty aroma and golden color, making it a satisfying alternative to rice or noodles alongside stews like paprikash or goulash.

Ingredients

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 tablespoon water, as needed
  • 3 tablespoons unsalted butter
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a large bowl, whisk the eggs with 1/4 teaspoon salt.

  2. Stir in the flour a little at a time, mixing with a fork or your hands until a stiff, crumbly dough forms, adding water by the teaspoon only if the dough is too dry to hold together.

  3. Spread the dough loosely over a clean baking sheet and let it dry at room temperature, turning occasionally, until firm but not brittle.

  4. Working over a large bowl, grate the dried dough against the large holes of a box grater to form small, rice-sized pellets, breaking up any clumps with your fingers.

  5. Spread the grated tarhonya on the baking sheet and let it air-dry for at least 2 hours, or up to overnight, before cooking.

  6. Melt the butter in a 9-inch skillet over medium heat.

  7. Add the tarhonya pellets and toast, stirring constantly, until golden brown and fragrant.

  8. Pour in the chicken broth, season with salt and pepper, and bring to a boil.

  9. Reduce heat to low, cover, and simmer until the tarhonya is tender and the liquid is absorbed.

  10. Remove from heat, fluff with a fork, and let stand covered for 5 minutes before serving.

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    Egg Barley (Tarhonya)

    Tarhonya is a traditional Hungarian pasta made from egg-enriched dough grated into rice-sized pellets, then dried and toasted in butter or oil before simmering in broth. The toasting step gives it a nutty aroma and golden color, making it a satisfying alternative to rice or noodles alongside stews like paprikash or goulash.

    9 hr 30 min 6 servings 210 cal

    Ingredients

    • 2 cups all-purpose flour
    • 2 large eggs
    • 1/4 teaspoon salt
    • 1 tablespoon water, as needed
    • 3 tablespoons unsalted butter
    • 2 cups chicken broth
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a large bowl, whisk the eggs with 1/4 teaspoon salt.

    2. 2

      Stir in the flour a little at a time, mixing with a fork or your hands until a stiff, crumbly dough forms, adding water by the teaspoon only if the dough is too dry to hold together.

    3. 3

      Spread the dough loosely over a clean baking sheet and let it dry at room temperature, turning occasionally, until firm but not brittle.

    4. 4

      Working over a large bowl, grate the dried dough against the large holes of a box grater to form small, rice-sized pellets, breaking up any clumps with your fingers.

    5. 5

      Spread the grated tarhonya on the baking sheet and let it air-dry for at least 2 hours, or up to overnight, before cooking.

    6. 6

      Melt the butter in a 9-inch skillet over medium heat.

    7. 7

      Add the tarhonya pellets and toast, stirring constantly, until golden brown and fragrant.

    8. 8

      Pour in the chicken broth, season with salt and pepper, and bring to a boil.

    9. 9

      Reduce heat to low, cover, and simmer until the tarhonya is tender and the liquid is absorbed.

    10. 10

      Remove from heat, fluff with a fork, and let stand covered for 5 minutes before serving.