FAHR-fuhl] 1. An egg-noodle dough that is grated or minced and used in soups. 2. In Jewish cookery, farfel refers to food - such as dried noodles - broken into small pieces.
Farfel (Yiddish: פֿ×ַרפֿל, farfl; from Middle High German varveln) are small pellet-shaped noodles, made of either flour mixed with egg or matzo.