Tarhonya egg barley

Tarhonya is a typical Hungarian dried pasta. It is prepared in the traditional way with pure and natural ingredients. These are kneaded together according to an age-old method into a dough and then ground and dried to the characteristic format. The Gyermelyi Tarhonya is prepared with 4 eggs per 1 kg of flour, which results in a unique and full flavor.

Preparation: Fry the Tarhonya in a dash of oil in a large saucepan. Then add twice as much water as the amount of tarhonya. Example: With 1 cup of tarhonya you pour 2 cups of hot water. Bring to the boil and let it cook over low heat until the moisture has disappeared.

Tarhonya is ideal for Hungarian dishes such as Lecsó, Paprikás csirke and of course Rundergoulash.

Contains: eggs, gluten.