Directions:
Make just as you would a noodle dough, only stiffer, by adding and working in as much flour as possible and then grate on a coarse grater.
Spread on a large platter to dry; boil one cup of egg barley in salt water or milk, which must boil before you put in the egg barley until thick. Serve with melted butter poured over them. (A simpler and much quicker way is to sift a cup or more of flour on a board; break in two eggs, and work the dough by rubbing it through your hands until it is as fine as barley grains.)