Recipe - Farfel (Noodle Grains For Soup)

2 One half cup Flour
One half teaspoon Salt
2 Eggs, lightly beaten
1 tablespoon Cold water

Sift the flour and salt. Work in eggs and water, kneading well. You should
have a stiff dough. If it is not stiff, add a little more flour.

Form into one or two balls and let the dough dry until it is stiff enough
to grate. Then grate into rough grains the size of barley. Spread on a
towel to dry. Then store in tightly covered container.

To use, cook for 10 minutes in boiling water. Drain and transfer to soup.

If you are not fussy about the clarity of your stock, boil directly in the
soup for 10 minutes.

Posted to JEWISHFOOD digest V97 #005

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sun, 25 Aug 1996 21:50:32 +0300 (IDT)