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Posted to rec.food.cooking
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Favourite pasta for soup
> wrote in message
...
> On Mon, 02 Sep 2019 11:15:28 -0600, U.S. Janet B. >
> wrote:
>
>>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.
>
> I think that creates egg drop soup, one of my favorites
Or this:
https://www.foodnetwork.com/recipes/...recipe-1957514
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