Tuesday, May 01, 2012

Spelt Spaetzle recipe by Paul Shufelt, Blair Lebsack and Tony Le

Here is a tremendous recipe and article from yesterday's Edmonton Sun by Chef Paul Shufelt VP Culinary Century Hospitality. He and Chef Blair Lebsack and Chef Tony Le have come up with what I suspect will be an outstanding dish for Saturday's Slow Food Fundraising Gala...Roots, Shoots and Garden Boots. Stone ground mustard Spelt Spaetzle.


Organic Spelt Spaetzle by Paul Shufelt

1 comment:

  1. Careful, I think the water/milk content is off, the dough is very, very runny

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