Woah, never heard of this before, looks revolutionary, though on the other hand, it’s German, not a trend-setter in the carb world
Spätzle is a type of pasta made with fresh eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol.
My Mutti bought me a spätzle maker for Chrimbs but I haven’t use it yet. You can just use a colander though or pick them up ready made in yer Lidls/Aldis from time to time.
The book I’m reading at the moment goes on about yams a lot. Makes me want to eat yams, but can never quite get the picture of them straight in my head.