delicate texture. Couscous works best with
thin sauces that spread easily over the large
surface area of the small granules.
“Israeli” or “large” couscous is actually an
extruded pasta invented in Israel in the 1950s.
It’s made from a dough of hard wheat flour
formed into balls a few millimeters in
diameter and lightly toasted in an oven to add
depth to the flavor. It’s cooked and served in
the same ways as pasta and rice.
Dumplings and Spätzle Western dumplings
and Spätzle (a word in a Bavarian dialect
meaning “clod, clump,” not “sparrow” as is
often said) are essentially coarse, informal
portions of dough or batter that are dropped
into a pot of boiling water and cooked
through, and served as is in a stew or braise or
sautéed to accompany a meat dish. Unlike
pasta doughs, dumpling doughs are minimally
kneaded to maximize tenderness, and benefit
from the inclusion of tiny air pockets, which