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Foodgeek: |
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Servings: |
1 recipe |
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Ingredients: |
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7 eggs
1 cup water
1 tbsp. salt
2 lb. flour
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Directions:
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Beat eggs, water and salt. Put the flour into a large mixing bowl. Rub in eggs, little by little. Keep rubbing your open palms until the mix becomes little uneven pieces of dough. Rub through a coarse sieve.
On a tablecloth spread the egg barley in a very thin layer. Dry until hard as a rock, 3 to 4 days, turning a couple times a day.*
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*I guess that this could be sped up in a dehydrator or convection oven but am not sure.
Tarhonya will keep in a jar or box for years, just as it did for the ancient Hungarians.
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