I just finished planning my menus for Passover and still haven't found anything as good as this for a noodle substitute. This noodle has been a staple on our Passover table for years. My 88 year old mother found it in a local newspaper before I was born. It is the easiest recipe and works well in soup and a great pasta substitute.
8 ounces matzo farfel
- Cook Time
- Prep Time
- 8 ounce matzo farfel
- 1 Egg
1. Beat the egg and pour over the dry farfel. Make sure the egg carefully coats each piece of farfel. The mixture will be very dry but that adds to the tenderness of the noodle.
2. Place the mixture on a parchment covered baking sheet. Make sure that the farfel lays flat. Bake in a 200 degree oven for 10 minutes.
3. Take out the farfel and break apart and pieces stuck together. Turn farfel. Return to the oven for an additional 10 minutes.
4. Let the mixture cool about 30 minutes.
5. Heat a pot of water to boil and add the dried farfel to the pot. As soon as the farfel floats to the top its done. Use it immediately or place in the fridge for later use. If you are refrigerating noodles spread them out on a cookie sheet and let dry slightly. Noodles will clump together otherwise.