How to Make Spätzle (aka Spaetzle) – Little Swallows for Big Meat

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Apparently, "Spätzle" is translated as "small swallows" in
German, which makes a lot of sense when you consider their form. What does not work
It makes sense to know why these micro-dumplings are also called "spaetzle". Is it a
an alternative spelling? A different recipe? I hope that some of our Germans
policy makers can clarify this.

Since my favorite German restaurant calls this spätzle,
this is what I went with, and they are also easy to do because they are difficult to
pronounce correctly. You only need a few ingredients, including
usually in hand at all times, and they only take a few minutes to cook.

Once boiled, you can throw butter like I did, or treat them
Either way, you eat pasta of similar shape. While wonderful has served as it is, they
make the perfect parable to a large piece of slowly braised meat. I matched
mine with a pork shoulder lined with hard cider, and it was amazing.

I thought I posted a video for this, but it was actually a
The recipe for pork cheeks with braised cider that I thought would work perfectly
right here. So, maybe I could make a braised pork shoulder after all. Meanwhile,
I'm sure you'll find it hard to find what to serve with you and
I really hope you will soon receive this Spätzle recipe. Enjoy it!

Makes 2 servings:

1/2 cup all purpose flour, more more to adjust

1 large egg

1/2 teaspoon of kosher salt

pinch of cayenne

1 tablespoon of fresh cream, sour cream or yoghurt

3 tablespoons of milk

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