After posting about last night’s Käsespätzle and reading other people’s experiences with making the recipe, I realized that I had a few more words to say. For one, there are almost as many recipes for spätzle as there are people who make it. Some people use milk in place of the water, like Mark Bittman. (And no, Mark, spätzle is not from France, nor is it pronounced “spay-tzul,” as you claim in your book, How to Cook Everything.) Others have been known to add things like chopped spinach and other herbs to the dough. And for Passover, I have been know to use matzoh meal in place of regular flour. All of which makes spätzle a very easy and versatile dish.
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