Spaetzle

Page: thetakeout.com/why-spaetzle-is-the-winter-noodle-to-rule-them-all-1821784144

Cuisine: German/Austrian/Swiss | Course Type: Sides

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My technique needs work, but I did enjoy making these and they were pretty tasty. Not having a spaetzle press, I opted for a tip from the comments to try piping the dough into the boiling water. I learned a couple of things, primarily to make the hole in the piping bag even smaller than I thought, and to allow it to drizzle into the water by gravity more than squeezing it out like icing. Also it makes a pretty big batch; I will definitely end up freezing some and seeing how it reheats.

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