Buckwheat Spätzle

The recipe is badly written in that it never says what to do with the finely chopped spinach. I added it with the parsley and cream.

I added all the water indicated to the spätzle dough and it was still quite stiff and difficult to press through the "grater". They were kind of heavy in the end. I've made and enjoyed other buckwheat-based pasta, but didn't much like these.

The sauce was quite good, though, although that would be hard to avoid with so much cream and butter involved.