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

Nor is there for Rivels.