Pile the flour on a pasta board and make a hole in the middle. Add the eggs and the egg yolk, the olive oil, a pinch of salt and knead until the dough is smooth and firm. A tip: use a little less flour at the beginning and knead the dough soft, then add as much flour until the desired firmness is reached.
On a kitchen grater, shave off small flakes from the ball of dough and dry them on a kitchen board. You can also use them fresh.
Put the riebele in a well-seasoned beef broth form and make five minutes. Serve in soup bowls and garnish with chives.
Our tip: Always use fresh chives if possible!
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