I love the combination of spinach and mustard. I typically take this fresh, zingy pairing in the form of a salad with some meaty sautéed shitake mushrooms on top. But the first time I made this recipe combination it was wet and cold and dark outside and I just needed some stick-to-my-ribs food and spaetzle fits that bill to a tee. The tricky part of this recipe is pushing the spaetzle batter through a colander with big enough holes to yield the necessary sized squiggly bits in the boiling water below. I find that a colander with holes at least 1/4 inch in diameter.

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