SPÄTZLE One of my all time favorite things to make. I first learned to make spätzle from the Swiss banquet chef, Jori, at Hotel Providence where I worked in college. It’s honestly a very simple recipe. Flour, eggs, milk, nutmeg and salt. Herbs add some color if you’d like. Just mix all ingredients together for a few minutes to develop some gluten for texture. Traditionally a Spätzlehobel may be used to extrude the batter into boiling water. It’s basically a flat metal plate with large holes and

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