Can’t Mess Up Oven Baked Farfel

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

Recipe by Chez Chaya


  • 1 (8 ounce) package farfel

  • 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.


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