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Type Pasta
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.[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[edit]


  1. ^ Nathan, Joan. Jewish Cooking in America, Knopf: New York. 1994 (Pp. 286-87)

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