"U.S. Janet B." wrote in message
...

On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
> wrote:

>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>>
>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>> >
>> > I like rivels, but they are expensive; being imported from Hungary.
>> > It's
>> > easy to make them at home though, just the dough, a box grater, and
>> > soup.
>> > I purchase my noodles/pasta instead of making them. Currently I have
>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom
>> > makes these. We call them 'leperchen'.
>> >
>> You lost me.
>>
>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>> more
>> common in this country during the depression where they were dropped in
>> hot
>> broth or tomato juice and eaten for dinner.
>>
>What's to keep up with Ju-Ju, this is the first time they've been
>mentioned.
>If this had been a thread with a dozen or more posts I could understand
>your
>weak attempt to appear snippy. What YOU are describing in nothing but
>plain
>old dumplings, sans the chicken.

The rivels that I know come from a ball of dough rubbed through a box
grater or a colander. Depending how you proceed, your rivels will
either be little sort of pea sized balls or a little longer and
stubby.
Janet US

===

Possibly what I call 'spaetzle'? I have a spaetzle cutter.

https://thewanderlustkitchen.com/hom...rman-spaetzle/