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.

Sephardic or Askhenazi