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| | Egg Barley
1 egg
3 tablespoons of grated Parmesan cheese, optional
A dash of salt
1 cup of all purpose flour
Beat egg with cheese (if desired) and salt, then add flour until a thick dough forms.
On a floured surface, knead in more flour until a stiff dry dough forms.
Grate dough onto waxed paper. Let dry 1 to 2 hours.
Cook in boiling soup about 5 minutes or until egg barley floats.
About 1 cup dry About 1 3/4 cups cooked |
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