On Mon, 2 Sep 2019 03:32:23 -0700, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>> "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/
>
>No. Spaetzle is bigger.

there's also stirring a beaten egg into hot broth to create spaetzle