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| Type | Pasta |
|---|---|
| Main ingredients | Egg noodle dough |
Farfel (Yiddish: פֿאַרפֿל,farfl; fromMiddle High Germanvarveln) is small pellet- or flake-shapedpasta used inAshkenaziJewish cuisine. It is made from aJewish egg noodle dough and is frequently toasted before being cooked. It can be served insoups or as aside dish. In the United States, it can also be found pre-packaged asegg barley.[1]
During the Jewish holiday ofPassover, when dietary laws pertaining to grains are observed, "matzah farfel" takes the place of the egg noodle version. Matzah farfel is simplymatzah broken into small pieces.
TheBaal Shem Tov, founder of theHasidic movement, is said to have eaten farfel every Friday night because the word was similar to the wordfarfaln which means "wiped out, over and finished". He considered the noodles symbolic of the end of the old week.[2]
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