This recipe for grated egg noodles or egg barley is known as tarhonya (TAH-rawn-yaw) in Hungarian. It's an easy recipe because no rolling or cutting is involved. It's a perfect first-noodle project for the kids. Let the grated noodles dry for an hour or two before cooking, or let them dry for two days and package in plastic bags or glass containers for longer storage. Use in soup or side dishes like Hungarian browned egg barley recipe. See all about Hungarian noodles and how Hungarian noodles are made.
Here's a larger photo of Hungarian grated egg noodles - tarhonya.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- In a large bowl, stand mixer or food processor, combine flour and salt. Add the eggs and mix until a shaggy dough forms. The dough should be moist enough to be able to clump into a rough ball when clasped in the hand. If not, add a partial egg or whole egg.
- Make fist-size balls and let rest, covered, for 15 minutes. Grate through the large holes of a grater, spreading out the crumbles on a clean surface or tablecloth. Let them dry a few hours before using or dry for two days before packaging for storage.
- Tarhonya can be boiled directly in soup broth or in water and then added to soup (freshly made tarhonya will take less time to cook than dried), or they can be browned and made into a side dish known as piritott tarhonya.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|