Niffles????
12-06-2018, 07:32 PM
#31
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Join Date: Mar 2009
Location: Ontario Canada
Posts: 1,560
My Mother in law made nokedli. My husband’s family come from Hungary.
...And in Hungarian cooking they are called 'nokedli' - yum! I don't think Grannie's comment was meant to poke fun of anyone's heritage or language. Personally I think 'nokedli' sounds a bit silly to my American ears, but I'm still a proud 1/2 Hungarian.
Mmm, need to make some soon!
Mmm, need to make some soon!
12-07-2018, 01:32 PM
#32
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Join Date: Jul 2010
Posts: 1,789
We call them spaetzle also. I have made them and kept them warm in a crockpot (using a generous amount of butter ). I suppose you could make up ahead of time then and reheat in a crockpot. Maybe do a trial run with a small batch and see if you like the result?
12-07-2018, 03:04 PM
#33
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Thread Starter
Join Date: May 2010
Location: SW, MI
Posts: 827
I originally asked this question back in 2014 and I am so happy to see it coming up again. With Christmas right around the corner I'm thinking about them again. I love the idea of reheating them in a crockpot. Thanks everyone.
12-08-2018, 08:33 PM
#35
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Join Date: Apr 2010
Location: Mooresville, NC
Posts: 660
I believe these are called rivels. They are made from a very soft noodle like dough and there is a special tool to push the dough through and drop it into water or broth. You can also squish it through a colander, a slotted spoon, a larger opening strainer, etc. They cook very quickly and add good texture to soups.
Thanks, Sandy
12-08-2018, 08:36 PM
#36
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Join Date: Apr 2010
Location: Mooresville, NC
Posts: 660
Spaetzle is a bit different than rivels as rivels are fine and the spaetzle are a little thicker. At least they are in my family. Haven’t had them in years as we “younger” generation never learned how to make them (I’m 71).
12-12-2018, 08:30 AM
#37
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Join Date: Jul 2014
Posts: 936
In Switzerland, they are called Chnöpfli. They work well for making ahead. You can freeze them, too (spread out on a cookie sheet until they are frozen and then in a zip lock bag). My favourite way of heating them up again is by frying them lightly in some butter.
