Middle High German varveln, through Yiddish farfl are small pellet-shaped noodles, made of either flour mixed with egg or matzo.

Farfel is most prevalent in Jewish cuisine, where it is a seasonal item used in Passover dishes. In this form, farfel simply consists of matzo broken up by any means into small pieces, and used as a bread substitute in various recipes, from kugel to mushroom pie to latkes. It is particularly prevalent in oven-baked dishes. Farfel also refers to an egg noodle dough which may be cut or grated for use in soups, or served as a side dish. Among Hassidic Jews, farfel is served as a side dish on the night of the Sabbath, in accordance with a custom instituted by the Baal Shem Tov, the founder of Hasidism.

In both cases, farfel is carefully soaked in water in preparation; while moistening is necessary to soften the dough, allowing too much water to soak in will leave the mixture irreparably soggy.

Farfel is not related to the similar-sounding falafel and
farafella or farafelle pasta bows.

Toasted Matzah Farfel for Soup
3 cups matzo farfel
1 whole egg
3 egg yolks
1 1/2 teaspoons Kosher salt
(other salt can be used but Kosher salt is best)
5 tablespoons oil

Combine eggs, salt and oil and then mix with farfel.

Spread in a flat baking pan separating farfel as much as possible.

Bake at 350 degrees until farfel is golden brown, Stir and separate and turn the farfel frequently. Do not over bake.

Once the farfel has cooled, separate again and then store in airtight container.