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My Mother in law made nokedli. My husband’s family come from Hungary.
Originally Posted by Cheshirepat
(Post 8171984)
...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! |
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?
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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.
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Trying to think what I Can use instead of buying another gadget. The noodles are probably delicious.
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Originally Posted by lclang
(Post 7020836)
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 |
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).
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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.
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Spätzle are made slightly different here, not by pressing them through holes but by cutting the dough off with a knife or spatula from a board. Hence Spätzle are more longish, Chnöpfli tend to be more roundish and shorter.
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‘‘Tis is a good recipe that I have made for my mom, who is German. Haven’t made it in awhile. I usually serve it with brawtwerst and red cabbage. https://www.tasteofhome.com/recipes/spaetzle-dumplings/amp/
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