Farfel

Farfel is a type of small and usually pellet-shaped pasta that is part of the Ashkenazi Jewish cuisine. It is made from an egg noodle dough and is frequently toasted before being cooked. Farfel is often used in a variety of dishes, including soups and side dishes.

History

The term "farfel" is derived from the Middle High German word "varveln", which means "noodle". It was first used in the Jewish communities of Central and Eastern Europe, where it became a staple in the Ashkenazi Jewish diet.

Preparation

Farfel is typically made from a simple dough of flour, water, and eggs. The dough is rolled out and then cut or broken into small, pellet-like pieces. These pieces are often toasted in a dry pan before being boiled, which gives the farfel a distinctive nutty flavor and a firm texture.

Uses

Farfel is a versatile ingredient and can be used in a variety of dishes. It is often added to chicken soup or used as a base for side dishes, where it is typically mixed with vegetables or meat. During Passover, a special version of farfel made from matzo (known as "matzo farfel") is used in place of the regular noodle variety.

Cultural Significance

Farfel holds a significant place in Ashkenazi Jewish cuisine. It is often served during Jewish holidays, including Passover and Sukkot. During Passover, matzo farfel is used to create dishes that adhere to the dietary restrictions of the holiday.

See Also

• Ashkenazi Jewish cuisine
• Pasta
• Matzo

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