1 L / 8 X 4 II (b): The freakin’ spaetzle
This stuff is a mess. I see why there are dedicated spaetzle makers. You really can’t just rig up something like, say, a slotted spoon or a Mouli grater. Capon loves spaetzle, and suggests it’s much easier to make than noodles. It’s so not.
Spaetzle is apparently German for “little sparrows” or something. I managed to make two-thirds little sparrows, and then, when my arm got tired from squishing the gluey batter through the bottom of our steamer pot, a whole bunch of giant condors–just big globs of dough hurled impatiently into the pot.
The bird blobs were pretty good, though–they had a lot of butter on them. I kind of wish I hadn’t made them, and had stuck with the most austere starch option that Capon gave: toast.