15 minutes ago, weinoo said:
Worked pretty fine. I don't know how or what technique they used to keep it from turning into a sticky mess; I'll ask them next time I see them. It must be what they do regularly since I know they're not making spaetzle a la minute when it's ordered regularly.
Cooked Spätzle are easily reheated in hot butter (with aromatics, such as caramelised onions, if desired). If they are cooked and cooled they tend to coagulate due to residual starch, but once warmed in the butter they break up easily. I have never seen them sintering into a mess.
That being said, you can easily taste the difference (and I don’t mean to say that reheated is inferior - they are a different dish), so if I would order Spätzle as a side dish in a restaurant and they are not prepared a la minute (and they literally take a minute to cook), I would heavily complain ...
