This article needs additional citations for verification. (October 2008) (Learn how and when to remove this template message)
|Main ingredients||Egg noodle dough|
|Cookbook: Farfel Media: Farfel|
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.
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.
- Nathan, Joan. Jewish Cooking in America, Knopf: New York. 1994 (Pp. 286-87)
- The Cook's Thesaurus: Crumbs (8th photo)
|This Yiddish language-related article is a stub. You can help Wikipedia by expanding it.|
|This Jewish cuisine–related article is a stub. You can help Wikipedia by expanding it.|