This recipe calls for farfel, which is a Jewish variety of egg noodle. You can find it at the supermarket.
This kugel was incredible!!!! Let me start off by saying, I doubled the recipe before I even tried it after reading the reviews. After having used my flat bakeware for other recipes, I had to bake it in a souffle baker - ok, so it would be a bit tall. When preparing the recipe, I beat the eggs in the mixer and made them super fluffy. After soaking the matzoh, and following the directions to the letter (except I added extra raisins...mmmm, and used marg. instead of butter to serve with meat) , I ended up putting what looked like soup into the oven (I was a bit concerned at this point). Let me tell you.... I had to bake this a bit longer than the recipe called for because of the height of my baker, but what came out of the oven was an incredible, delicious sweet, moist kugel like I have never had. I make this twice and brought it to two seders, and EVERYONE raved! We couldn't stop eating it! I will be using this recipe all year round!! - 22 Apr 2008 (Review from Allrecipes USA and Canada)
Absolutely fantastic!. My dh and dd loved it and asked for seconds. I will need to make a double batch next time. Husband usually complains when I put raisins into anything - but he loved this - and it was so simple to make. The only change I made was to use margarine instead of butter so I could serve with a meat meal. - 16 Apr 2006 (Review from Allrecipes USA and Canada)
I JUST SERVED THIS FOR MY SEDAR DINNER. THE DISH WAS SCRAPED CLEAN. IT IS SO GOOD I PLAN TO MAKE IT ALL YEAR ROUND.EVERYONE REQUESTED THE RECIPE - 04 Apr 2007 (Review from Allrecipes USA and Canada)