Riwela Soup

A great pasta dish for any occasion:

The word riwele is difficult to translate into High German. It is a noodle dough that is rubbed in small portions between the palms of the hands so that small, narrow noodles, flat the Riwele (or Ribele), enstehen. Noodle soup is anyway one of the cornerstones of Baden cooking.

The basis is always a home-made soup, very often the clear soup in which the beef for Sunday lunch was cooked. Instead of homemade (in more recent times also bought) noodles, one often also adds flädle to the soup. Flädle are narrow egg pancakes cut into fine strips. The thrifty housewife uses pancakes left over from the day before.

Riwelesuppe:

Knead the sifted flour with the pepper, salt, eggs and nutmeg into a firm pasta dough and, covered with a baking dish, rest for 20 min.

In the meantime, bring the soup to a boil.

Roll the dough back and forth in egg-shaped portions between floured hands, sliding the resulting riwele into the soup. Make a little 3 min until all the riwele are cooked. Quickly bring the soup to the table, sprinkled with chive rolls.

Note: If you value a clear soup, grate the “noodles” onto a board dusted thinly with flour, let them dry for 20 min, and only then add them to the boiling soup.

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