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1/4 tsp. salt
Add salt to beaten egg. Add egg to flour.
Mix with fingers to form a very stiff ball of dough. Let stand until hard enough to grate (approximately 1 hour). Grate on large side of grater.
Toss to separate, spread thinly on platter. Dry completely before storing in a jar. Cook 10 minutes in soup or boiling water.
Poster's Notes:
Posted by Julia Graber Cregger
Nutritional Info Per Serving: N/A
1 egg slightly beaten
1-1/2 cup unsifted flour
My mom used to make farfel too. We'd put it in chicken soup. Or sauté in butter/schmaltz and eat it like that.