This is a very rustic, traditional dish. The full method is in the recipe tab, but here are some helpful hints. Make sure your rabbit loins are dry before searing - pat them with a towel if you need to. The meat is small, so it's going to cook fast - make sure you get good caramelization with a good hot pan. As always, give the meat room in the pan so it sears instead of steams. Spaetzle is basically German pasta. The fresh dough is quick and fairly easy to make. Push the dough through a colander or potato ricer and into boiling water for the ideal shape. Remember, a larger pasta will take longer to cook.