See larger Chef Alfred Schinagl demonstrates the proper way to use a commercial-size spaetzle maker that is wide enough to rest across the rim of a large sauce pan filled with briskly simmering water so that the spaetzle drop directly into the pot.

Photo by JENINE C. OUILLETTE

Chef Alfred Schinagl demonstrates the proper way to use a commercial-size spaetzle maker that is wide enough to rest across the rim of a large sauce pan filled with briskly simmering water so that the spaetzle drop directly into the pot.

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