Tarhonya, or “egg barley,” is a very simple pasta. In some families it was traditional to make a year’s supply each August and let the pasta dry in the summer sun, before loading it into sacks for winter soups and stews or to serve alongside roast beef and other hearty dishes.
The recipe couldn’t be simpler. Combine 4 cups of flour, 1 teaspoon of salt, and three large eggs, and knead until smooth. Roll it out quite thin and cut the dough into 1/8th-inch strips, then chop off small pieces, and continue chopping until the pieces are as small as barley grains. Alternatively, you can separate the dough into several balls, let them firm up for a half an hour, and grate them on the coarse side of a grater. Whichever method you choose, spread the result out in a single layer on large baking sheets and let them dry thoroughly in a barely warm oven.
Tarhonya can be boiled as any pasta, but also makes a nice pilaf when braised in broth with a little butter and onion.