How to Make Rivels

Reviewed by Chef Jeff Woodward

Last Updated: March 22, 2025 Approved

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. They work well in potato soup as well.

Ingredients

1 egg
1 cup flour
1/4 teaspoon salt

Steps

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Question

How do you pronounce rivel?

Community Answer

Rivel is pronounced like so: ri-vuhl.

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Question

All purpose or self-rising flour?

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The recipes each require either flour or wheat flour, so the basic flour used is all purpose/plain wheat flour.

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I had a gadget long ago you in which you'd put a small piece of dough in a box-like grater that slides back and forth over a bottom rack with holes. How do I make that dough?

Community Answer

Combine flour, yeast and water, and mix them together.

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Tips

Parboil your rivels in salted boiling water before putting them into the soup to make your broth less thick.

Tips from our Readers

The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.

Put the dough in a plastic bag and cut off a small corner. Then squeeze the dough into the soup, cutting the dough into approx. 1/4"-1/2" segments. Cook them until they're done, and you're good to go!
You can also put a piece of dough between your palms and rub your hands together. Make the ends smaller and smaller so they fall off into the soup.
Scoop a teaspoon sized amount of dough into your hand, then roll it between your palms until it makes a long strip, then put it into the soup.
Make them small instead of one giant dumpling so they‘ll be bite sized and less likely to undercook.
Add parsley and/or sliced green onion.

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