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Niffles????

Niffles????

Old 12-06-2018, 07:32 PM
  #31  
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My Mother in law made nokedli. My husband’s family come from Hungary.

Originally Posted by Cheshirepat View Post
...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!
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Old 12-07-2018, 01:32 PM
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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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Old 12-07-2018, 03:04 PM
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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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Old 12-07-2018, 07:06 PM
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Trying to think what I Can use instead of buying another gadget. The noodles are probably delicious.

Last edited by QuiltnNan; 12-13-2018 at 07:47 AM. Reason: shouting/all caps
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Old 12-08-2018, 08:33 PM
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Originally Posted by lclang View Post
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.
Yes, these are called rivels and my grandmother made them. She would work everything through her fingers and was an expert at making them. BTW- just in case this is a local name, I’m originally from York, PA and have almost total German heritage.

Thanks, Sandy
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Old 12-08-2018, 08:36 PM
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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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Old 12-12-2018, 08:30 AM
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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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Old 12-12-2018, 08:33 AM
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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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Old 01-26-2019, 07:59 PM
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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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