AlchemyToday

Just made spätzle dough only to realize that I had nothing even remotely resembling a spätzle press (had assumed my colander would work; holes were way too small).  After a bit of futility trying to squeeze the dough into very small pieces, I gave up and tore it off by hand (not easy with sticky dough) and made bits of boiled dough that were something of a cross between spätzle and superballs.  Fried up in oil and butter and then added blanched brussel sprouts.  A bit chewy, but not bad — I definitely see the appeal of spätzle, but need to acquire better tools before trying again.  Also pictured, tofu w/ garbanzo, spring onion, and garlic.