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.
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| Organic Spelt Spaetzle by Paul Shufelt |
Careful, I think the water/milk content is off, the dough is very, very runny
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