Barley Pasta

• 1 1/3 cups all-purpose flour
• 2/3 cup barley flour
• 2 large whole eggs
• 1/4 cup extra-virgin olive oil
• 3 tablespoons water

1. Food-processor mixing recommended, following the directions on page 160.
2. Cut in lacce (shoestrings) or boccoli (curls).
3. Dress with complex sauces, such as Bolognese Antica (page 143) or Asparagus, Green Pea, and Scallion Sauce (page 135).

flour, barley flour, eggs, extravirgin olive oil, water

Taken from www.epicurious.com/recipes/food/views/barley-pasta-384470 (may not work)