Sunday, March 14, 2010


This is known as egg Barley because of it's size and shape. Farfel are little pasta dumplings made of grated noodle dough. The Farfel are eaten on Rosh Hahanah by the Askenazim. The many tiny dumplings represent fertility and the round shape symbolizes a well rounded year.

serves 4 as an accompaniment

2C plain flour
2 eggs
pinch of salt
chopped parsley as a garnish

Put the flour,eggs and a pinch of salt in a bowl and mix together. Gradually add 1-2 Tbsp water until the dough holds together.
Continue mixing or kneading the dough until it forms a smooth non sticky ball. Add a little more water if needed. Place the dough in a covered bowl and let rest for 30 minutes.
On a lightly floured surface roll the dough into a thick rope using your hands. Leave at room temperature for at least an hour and up to 2 to let the dough dry a bit.

Cut the dough into large chunks then grate into barley sized pieces using the largest holes of the grater *. Lightly toss the dumplings in flour and spread on a baking sheet to dry.
To cook bring a pan of salted water to a boil. Tip in the dumplings and boil for 6 minutes or until the dumplings are tender. Drain well and serve hot in a bowl of chicken soup or toss with butter and serve as an accompaniment to a main dish. Garnish with parsley.

* since my dough would not grate, I rolled the dough into thin strings and cut about 1/4" slices with a knife. Then tossed with flour and let dry as above. The dough was pretty soft and my grater is pretty old and probably too dull to grate dough.
I served mine as a side for braised short ribs..
Honestly, I served them with the short ribs just for the picture, then I threw them away. This should have been any easy recipe. It's just pasta for petes sake, but..This is one recipe that totally didn't turn out. The little dumplings turned out more like little chewy pieces of tough pebbles of dough. Bad Bad Bad. I'm not quite sure if it's because I let it dry out too much, it was totally dry. But, pasta is dry and it cooks up fine. This just didn't work.
The short ribs were delicious, by the way.

Shankari and Mel have some wonderful recipes so go to their blogs.


Unknown said...

Just like spaetzle...or however you spell it. It looks delicate and delish Eileen!

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