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.