Farfel
 | |
| Type | Pasta |
|---|---|
| Main ingredients | Egg noodle dough |
Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) is small pellet or flake shaped pasta used in Ashkenazi Jewish cuisine. It is made from an egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can also be found pre-packaged as egg barley.[1]
During the Jewish holiday of Passover, when dietary laws pertaining to grains are observed, "matzah farfel" takes the place of the egg noodle version. Matzah farfel is simply matzah broken into small pieces.
See also
References
- ↑ Nathan, Joan. Jewish Cooking in America, Knopf: New York. 1994 (Pp. 286-87)
External links
- The Cook's Thesaurus: Crumbs (8th photo)
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