Matzo farfel is, by nature, dry. This means that when you cook with it you will need to add a lot of extra moisture. Unlike cooking with potatoes which will expel some liquid into the kugel, the matzo farfel will act like a sponge and soak up all of the liquids you add. This means that to keep the kugle moist you should use all of the liquids we talk about in this recipe post and do not leave any out. Also, take a few extra minutes to let the chicken soup soak into the farfel and really get the moisture incorporated.