23
Nov
2012
Jayne Cohen's picture

Farfel

Jayne Cohen

photo taken by vidalia_11, on July 21, 2007, CC licensing

From The Jewish Festival Cookbook
by Fannie Engle and Gertrude Blair (David McKay, 1954)

 

  • 1 egg
  • ¼ teaspoon salt
  • 1 cup flour

 

Mix the egg with the salt and add the flour to make a stiff dough. Dry for about an hour. Place in a chopping bowl and chop into bits like tiny balls. Or grate the dough on a fine grater. Spread on a board to dry thoroughly. Store in jars. Makes about 1 ½ cups farfel. To cook, add to boiling salted water, or drop into boiling soup. Cover and cook for about 30 minutes. Farfel takes longer to cook than most noodles.

 
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