spaetzle

A couple months ago, we went out with friends to a in our neighborhood and over too much Grüner and Very Large Dark Beers, got in an animated discussion about spaetzle, and how it was the perfect food. It manages to be both dumplings and noodles at once, and as good tangled with cheese and herbs and bacon and vegetables and as it is alongside a hearty braise. It is never unwelcome. And then my friend turned to me, I guess presuming I’m a person who knows how to, like, and ask me how it was made. And I realized I had no idea. This never happens — not that I am clueless, as I am routinely clueless, especially in the realm of denim — but it’s rare that I haven’t a single inkling as to how a food is made. But homemade spaetzle, I hadn’t even considered before.