2 cups plain flour
1/2 teaspoon low sodium salt
2 eggs, lightly beaten
Combine the flour and salt.
Gradually work the eggs into the flour until you make a stiff dough.
Pick up small pieces of the dough and roll it between the palms of your hands into narrow strips.
Let the dough dry until it is firm enough to grate.
Using the large side of a grater, grate so that the farfel are the size of barley.
Spread the grated farfel out on a towel or chopping board and leave to dry completely.
Store in an air tight container until use.
To cook farfel
Cook for 10 minutes in boiling salted water or soup.