RFCJ RECIPE ARCHIVE
Posted by : David Sternlight Noodles and Farfel, Homemade - pareve
"The Israeli Cookbook" by Molly Lyons Bar-David, Crown Publishers 1964, says under "Homemade noodles": "How nostalgic are the memories of Mama making noodle dough!..." Records dating back to the year 1500 in Poland refer to frimsels or farfel and lokshen (noodles) as favorite Jewish dishes! Homemade Noodles: 4 cups flour 4 eggs 2 tablespoons cold water Sift the flour in a heap. Make a well in the center and put in the eggs and water. Work into a dough and knead until elastic. Roll out thinly on a floured board. Put the sheets to dry somewhat for about 30 minutes on a floured cloth. Fold over lightly and cut into noodles with a very sharp knife Sprinkle the noodles on the floured cloth and let dry until hard. Note: Farfel is made as above, but an additional cup of flour is used in the dough. THe dough is formed into a ball, left to dry and harden a little for 30 minutes, coarsely grated or chopped fin in a wooden bowl, and then dried. It is used as a soup garnish or a side dish, like noodles.
