Ingredients

• 1 cup packaged egg barley or 1/2 recipe Egg Noodle Dough (Varenikes), recipe follows
• 3 tablespoons olive oil
• 1 medium onion, minced
• 2 cloves minced garlic
• 1 carrot, cut into 1/4-inch dice
• 1 parsnip, cut into 1/4-inch dice
• 1/ 2 pound cremini mushrooms, sliced 1/4-inch thick
• 2 cups all-purpose flour
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vegetable oil
• 1/2 cup water
• Egg wash (1 egg mixed with 2 tablespoons water)

Instructions

1. Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.
2. In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add the pasta and heat through.
3. Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.