Chef/partner Ryan DePersio, Fascino, Montclair, NJ SPAETZLE: 1⁄2 quart milk 1 dozen eggs 3 quarts sifted flour to taste, salt and pepper 2 Tbsp. grated Parmesean Reggiano 3 zucchini, peeled and julienned 3 squash, peeled and julienned 2 fillets of barramundi Whisk milk and eggs in a mixer with whisk attachment.set on low. Season with salt and pepper. Slowly add flour , then slowly increase speed.Don't exceed medium power. Batter should feel like a very tough pasta dough. Into a pot of ...

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