Farfel. Ferfel. Farfalle.
However you spell it, you’ll never mess it up or accidentally leave it on the flame too long again.
Speaking for a … friend of course.
Babi used to make it the “right” way, on the stove, but I’m all about easy street and minimal dish washing, so I bake it. It’s always a win.
Well, almost always.
Farfel is a small flake-shaped egg pasta used in Ashkenazi Jewish cuisine. Made from an egg noodle dough, it is frequently toasted before being cooked. It can be served in soups or as a side dish. Yes. Who knew some people put it in their chicken soup ?!
The brand that i use is called Ferencz Mama Farfel.
Can’t Mess Up Oven Baked Farfel
1 (8 ounce) package farfel https://amzn.to/38r0SHi
1/4 cup oil
1 tablespoon kosher salt
1/4-1/2 teaspoon white pepper, or 1/2 teaspoon black pepper
3 cups boiling water
1 minced garlic cube, optional
1 tablespoon sugar, optional
- Preheat the oven to 350ºF.
- Mix all ingredients together in a 9×13-inch baking dish. Bake for 30-40 minutes.
- For extra oomph, toast the farfel with a little oil in the oven before adding the remaining ingredients. You can also add in sautéd onion.