The night before, spread the farfel in a 9x13" pan and stir in a lightly beaten egg. Every few hours stir it again until dry. (No need to cover or refrigerate...)

Saute onion in oil until starting to brown. Add garlic and sautee. Add the farfel, stir it into the onion mixture. Then add water to cover, salt and pepper. Cook until water is absorbed. Watch it carefully so it doesn't burn.

Place into a 9x13" pan. Can warm it in the oven or on hot plate before serving.