Shout out to @thebestSR to help checking my English aschkenazy vocabulary : turns out Farfel is international ! So this is my aunt recipe (from my mum side) but she confirmed me that this was also what my grandma (dad side) used to do !
  1. Call it farfou it's more fun !
    I didn't use the original square ones here but it's exactly the same
  2. In a pan, color the farfou a bit
    Local
    It takes the starch off and color them and gave them a better taste. Be careful not to burn them tho, if some seem too cooked (more blackish than brownish) take them out of the pan : they will be to bitter once cooked.
  3. When it's done take them out of the ring
    Static
    They usually keep cooking (depending of the pan I guess) so took them off a bit early if that's the case or put them in a bowl to be sure the cooking stopped
  4. Put some water*, oil, 2 garlic gloves, 2 bay laurel leaves and one poultry stock cube
    Static
    (I'm lost in quantity scales translations so it should be written on your bag with your scale haha basically it was around 2 measure of water for 1 of farfou )
  5. Wait til it boiled and the cube is dissolve
  6. Put the farfels in it
    Local
    My aunt Valerie wins the forearms contest !
  7. Hats on !
    Static
  8. Toss very regularly til all the water is absorb
    Static
    Try it to check if you need more water ( like for a risotto)
  9. Bon appetit !
    Static
    It's really easy to do ! And so quick !! About 10/15 minutes depending of the power of your pans !