Pour the flour into a large mixing vessel (a wooden salad bowl is ideal). Little by little add the egg mixture, mixing it in with a rubbing motion. Keep rubbing your open palms till the mix becomes little uneven pieces of dough.
Rub the dough through a large-holed metal sieve.
Spread out a tablecloth, and place the egg barley on it, in a very thin layer so all the pieces can be in contact with air. It will take 3 to 4 days to dry, and the little pieces will become almost pebble-hard.
During this time, you should mix it up several times to make sure that every little piece is exposed to air and is becoming completely dry.
You will have some large pieces left over when you’ve finished sieving the dough. Sprinkle these with 2tablespoons water and knead the dough again. Put it through the sieve and continue the same procedure.