Farfel

Directions

1. Sift flour into the bowl of a mixer, then add eggs, water, oil, and salt.
2. Mix with a dough hook until the dough is soft and elastic, then remove dough to a floured surface and continue to knead by hand until the dough is evenly-textured and pliable.
3. Wrap the dough in plastic wrap and refrigerate for 60 minutes.
4. Divide chilled dough into three equal parts, returning two to the refrigerator to keep cool.
5. On a floured surface, roll dough out thin, working quickly so that it does not warm up.
6. Perforate dough with a fork lengthwise and crosswise. Sprinkle flour over the dough and gently roll it into a wide, flat cylinder, then slice into ¼ inch strips.
7. Unroll the dough into long, parallel strips, then slice diagonally into diamonds about ¾ inch long. Sprinkling additional flour as needed, separate the diamonds with your fingers.
8. Preheat oven to 475°F and line a baking pan with parchment. 
9. Transfer the dough diamonds to the pan and bake on the upper rack for 5 minutes.
10. Pour 2 tablespoons of oil into the pan. Mix the farfel with a spatula or flat spoon and continue baking, stirring occasionally, for an additional 5 minutes, until golden-brown in color.
11. Repeat this process two more times using the remaining two parts of dough.
12. Place the farfel in a pot of boiling salted water and cook until soft.