CanMan wrote:
I had to look up "rivels" -- "Rivels are an old-fashioned pasta dish usually made by dropping tiny pieces of pasta into boiling soup. Rivels are probably Germanic in origin, and they make an easily prepared short "noodle", which have gone out of favor in modern cooking. They are usually cooked in a chicken soup."
I don't know why it has "gone out of favor in modern cooking", unless it is just because regular pasta noodles are so conveniently available. :confused:
there is too much in the pasta aisle these days - what's faster -
placing a pot of water on the stove to boil and meanwhile scooping a cup of flour into a bowl, grabbing an egg out of the fridge, breaking the egg into it, and giving it a sprinkle of salt - make a cornmeal-like dough and break off small pieces to drop in the boiling water or the hot steaming soup broth
OR
getting yourself together to leave the house, battle traffic, fight for a parking space, put up with too many people in the supermarket, wait in a long line - or better yet - the express line that morons like to use with too many items - battle traffic on the way home - and then have to boil the water anyway to cook the pasta
??????????
and what abot the flavor? I go for the rivels.............