Egg barley

Egg barley, eggs Gerstl or Hungarian tarhonya, are a traditional pasta in Hungarian cuisine. To produce a stiff dough is kneaded and pressed through a special sieve großlöchriges from eggs and flour and a little salt water. Today Egg barley are machine-made and can be bought ready-made commercially available in Hungary, but also in Austria.

The dried Egg barley keep in Leinsäckchen in an airy place for several months. They were therefore used to the traditional Hungarian Viaticum field workers, shepherds and the 19th and 20th century by the construction and railway workers, the resulting cooked a stew with onions, paprika and smoked bacon.

Egg barley are the basis of many different Hungarian stews, are also used as an inlay in clear soups, or served as an accompaniment to meat dishes, such as the stew. To prepare, they are cooked in twice the amount of water for about 15 minutes ( like rice).

• Pasta
• Hungarian Cuisine