farfel

Farfel is a Jewish pasta made from small, irregularly shaped bits of egg noodle dough, traditionally used in soups or as a side dish.

The pieces are formed by grating or crumbling dried dough, giving them a distinctive crumbly texture somewhere between noodles and grain.

Farfel appears frequently in Ashkenazi cooking, particularly in chicken soup or toasted with onions as a simple accompaniment.

Grandma always added farfel to her matzo ball soup.