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Spaetzle, Wild Mushrooms & Broccoli Rabb with Thai Yellow Curry Sauce

By Susan S. Bradley

I’m intrigued and inspired by the creative ways in which Pacific Rim and Northwest chefs are incorporating spaetzle into their dishes these days. This Old World noodle-dumpling is suddenly being elevated to lofty heights, for the following compelling reasons: • It’s much easier to make spaetzle than fresh pasta, and yet they have similar... »

Old World Spaetzle: The New Pasta?

By Susan S. Bradley

I grew up eating spaetzle. But I thought it was pasta. To be even more specific, I though it was NOODLES. It took a curious turn of events to clear this confusion in my mind. Grandma Mary loaded her Divine Chicken Noodle Soup with these super chewy, squiggly noodles she pushed through a large... »