Farfel is just matza broken up into small pieces. The classic use is for matza brei, which comes in sweet and savory versions, but I'm not a matza brei fan and don't have a go-to recipe.
Mostly I just use whole wheat farfel as breakfast cereal on Passover - mix a small bowlful with half a banana, mashed, and warm milk to just cover; stir, and add sugar if the banana was underripe or you like very sweet cereal. I've never heard of anybody outside of my family making this, but if you like hot cereal, this is pretty good.
Matzo Stuffing (from the 50's)
box of farfel (toasted) (Can't remember--think that there is an egg in there too...)
box of onion-mushroom soup mix
mushrooms, peas, water chestnuts, etc (even seen carrots go in the mix) my sister adds cranberries-so basically whatever!
margerine (lots) and broth to soften
This is basically comfort food...sure you could make from scratch, but the memories wouldn't be there:-)
Can also make this with orzo during the rest of the year.
Do you want something sweet or savoury?
Here are a few ideas to start you off:
Passover Granola http://www.cookingandmore.com/recipes/passover-granola
Mushroom Matzo Kugel http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257449
Matzo Apple Kugel (use about 2 c. farfel for this one) http://www.recipezaar.com/matzo-apple...
Make Matzo Kugel.
If you don't eat eggs, use a vegetarian egg substitute.
1 cup minced onion
1 cup minced celery
1 tsp. salt
1/4 tsp. black pepper
6 tbsp. butter, margarine or shortening
2 tsp. paprika
3 1/2 cups matzo farfel
1/4 cup hot water
14 1/2 ounce can of vegetable broth
Preheat your oven to 375 degrees F.
Use a sharp knife and a cutting board to chop the onion and celery into a fine mince. You do not want to make the pieces so small that they turn into a pulp, but small enough that you will not find individual chunks in the middle of your kugel.
Sauté the onion and celery in a small frying pan over medium heat. The vegetables should be tender but not brown.
Transfer the vegetables to a large mixing bowl into which you have placed the matzo farfel. Mix the ingredients well.
Add the water and broth to the bowl, as well as the butter and remaining spices. Combine all ingredients until the butter or shortening is melted.
Spray a glass or ceramic baking dish with non-stick cooking spray. Be sure the corners of the dish are coated so that the matzo kugel can be lifted out easily.
Pour the kugel mixture into the baking dish. Spread it out evenly throughout the pan.
Bake the matzo kugel for 30 minutes or until the top is firm. Test the firmness with a fork or your fingers.
Allow the kugel to cool before cutting into squares.