Spatzle

Spätzle are a type of pasta or dumpling of German or Austrian origin, but they are also very common in the northern regions of Italy such as Trentino-South Tyrol and Piedmont. Here is the recipe to prepare Spätzle:

Ingredients

• 400 g of flour
• 4 eggs
• 100 ml of water
• Salt to taste
• Nutmeg to taste (optional)
• Butter to taste (for dressing)

Preparation

1. In a large enough bowl, mix the flour with a pinch of salt and grated nutmeg, if you like.
2. Add the eggs and start incorporating them into the flour using a fork or a whisk.
3. Gradually pour in the water while continuing to mix, until a homogenous and rather thick dough is obtained.
4. Let the dough rest for about 15-30 minutes.
5. Bring a pot of salted water to a boil. If you have a “spätzlepresse” (a sort of potato masher with larger holes) or a specific colander for Spätzle, use that to press the dough directly into the boiling water. If you do not have these tools, you can also use a cutting board and a knife to form the Spätzle by cutting them directly into the pot.
6. Spätzle are ready when they float to the surface; at this point, use a slotted spoon to transfer them to a bowl with cold water to stop the cooking.
7. Drain them well and then sauté the Spätzle in a pan with melted butter until they are lightly browned.
8. Serve the Spätzle as a side dish or with a sauce of your choice, such as speck and cream, melted cheeses, or aromatic herbs.

Curiosity

In some areas, Spätzle are also prepared with the addition of spinach, pumpkin, or other vegetables to the dough, to vary the color and taste. In Switzerland, they are known as “Chnöpfli” and are often accompanied by local cheeses to create a dish called “Cheese Chnöpfli”.