Please don't tell my grandma, but her spaetzle recipe's giving me a spaetzlemergency. I added an egg, some more milk and more flour to the dough, realizing only after consulting the interweb that it was important to bring the water down to a simmer. I'm also having some trouble shaping the spaetzle, I don't have a press, and both using a 1/4 tsp measure and trying to cut bits from a spoon failed. Or perhaps might the simmer solve these problems? Help!
Psst: Lentils keep just as long as dried beans but cook much faster
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