Egg Barley Pasta

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Egg barley, is an egg-based pasta in Hungary and Eastern Europe, originating probably from the influence of the Ottoman empire and the Turkish cuisine from tarhana or of Persian or igin, similar to the Persian tarkhane. The "barley" moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is considered sometimes a type of small dumpling. Great for soups. Storage Instructions: Dry Storage 55 - 95 degrees Farenheit Show more