Tarhonya

Instructions

1. In a mixing bowl, mix the flour and salt, then make a well and crack the eggs into the centre.
2. Knead until you have a firm, smooth dough, adding a little water if it is too dry. Let it rest for 15 minutes.
3. On a floured surface, roll the dough into thin ropes and cut them into small pieces a few millimetres long.
4. Spread the grains on a floured cloth and let them dry for 1 to 2 hours, stirring them now and then so they don't stick together.
5. Bring a large pan of salted water to the boil, add the tarhonya and cook for 8 to 10 minutes until tender, then drain.
6. Meanwhile, slice the onions and brown them in the butter over medium heat for 10 minutes until caramelised.
7. Toss the drained tarhonya with the onions, pepper and crème fraîche, then serve straight away.