Farfel

Farfel
Type	Pasta
Main ingredients	Egg noodle dough
	Cookbook: 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 a Jewish 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.

The Baal Shem Tov, founder of the Hasidic movement, ate farfel every Friday night because the word was similar to the word farfaln which means "wiped out, over and finished". He considered the noodles symbolic of the end of the old week.^[2]

References[]

^ Nathan, Joan. Jewish Cooking in America, Knopf: New York. 1994 (Pp. 286-87)
^ Jewish Soul Food: Traditional Fare and What it Means, Carol Ungar, Brandeis University Press, 2005, pg 25

External links[]

The Cook's Thesaurus: Crumbs (8th photo)

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

[2] Jewish Soul Food: Traditional Fare and What it Means, Carol Ungar, Brandeis University Press, 2005, pg 25

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Farfel

See also[]

References[]

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