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Rivels are small egg noodle dumplings used in traditional Dutch and Amish cooking, often in thick, creamy soups. They are made by dropping small lumps of dough made from wheat flour, eggs, salt, and water or milk into hot soup. They can be made by hand and varying the moisture levels can control the final texture.
Rivels are small lumps of egg noodles that are dropped into the hot soup like little dumplings. They are made by forming a dough made from wheat flour with eggs, salt and water or milk and dropping small lumps into hot soup to cook. Rivels have similar ingredients to egg noodles, but rather than being flattened and sliced, rivels are dropped into the soup in small chunks and are similar to small, hard dumplings. Commonly found in traditional Dutch and Amish cooking, rivets are usually used in thick, creamy soups, such as potato soup or bean soup, but they can also be used in broth-based soups. They can also be called rivets.
Like many other types of handmade pasta, when the rivets are made by hand, they start with a mound of sifted flour with a hole in the middle, somewhat resembling a volcano. The eggs are cracked into the well, then the cook gently folds the egg into the flour mixture using his fingertips. Leaving the moisture out of the dough produces a dense dumpling dough that holds together well. Without liquid, however, the mixture can be considerably more difficult to mix into a moist ball of dough. Adding too much liquid to the batter can cause the noodles to become mushy or dissolve into the soup, such as gravy.
The reveal is commonly used to roll out soups, mainly so that the soup can feed more people. While similar dumplings are found in many types of cuisine, they are primarily eaten by the Amish and Pennsylvania Dutch. This type of cuisine mostly includes ingredients grown by the people who cook and eat them. Common ingredients in Amish cooking include potatoes, chicken, and bread, as well as a wide variety of fresh and dried fruits and vegetables such as corn, carrots, and raisins.
When rivets are created, they are normally made from sieved flour. Sifting essentially fluffs the flour, removing lumps and making it less compact. Using unsifted instead of sifted flour can cause lumps and measurement errors which can affect the taste or texture of the rivets. Although they usually contain a small amount of milk or water to provide moisture to the rivet dough, some types of rivet dough are made with only egg to moisten the mixture. Varying the moisture levels in these noodles can allow a chef to control the final texture of the dumplings.
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