Riebele

Ingredients for 4 servings:

• 3 eggs
• 1 tsp, leveled salt, preferably sea salt
• 400 g semolina (durum wheat semolina)
• 5 tsp, leveled flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Swabian soup garnish

Knead the eggs, salt, and semolina into a firm dough. Let it rest. For a better result, add the dough in portions to a mixer fitted with the whisk attachment. For a better result, add a small teaspoon of flour every now and then to break the dough into nice little “Riebele” pieces. Then, I shake the Riebele through a coarse sieve to catch larger pieces, which I then chop again in the mixer to the desired size. Preheat the oven to 70°C (160°F), spread the Riebele evenly on the baking sheet, and let it dry for about 30 minutes. This way, you’ll always have a supply.