Spatzle tomato and lemon

I can suggest a recipe for Italian-style Tomato and Lemon Spätzle. This is a great combination of flavors that combines German tradition with a Mediterranean touch.

Ingredients

• 250g of semolina flour
• 3 eggs
• 100ml of water
• Salt to taste
• 2 ripe tomatoes
• Grated zest and juice of 1 lemon
• 1 clove of garlic
• Extra virgin olive oil to taste
• Fresh basil
• Black pepper to taste
• Grated Parmesan cheese (optional)

Preparation

1. In a large bowl, mix the flour with a pinch of salt. Add the eggs and start to knead. Slowly pour the water while mixing the ingredients until you form a smooth dough.
2. Let the dough rest covered with a cloth for about 15 minutes.
3. In the meantime, dice the tomatoes, grate the lemon zest, and squeeze the juice.
4. Bring a large pot of salted water to a boil. Use a Spätzle press or a grater with large holes to form the Spätzle, dropping them directly into the boiling water.
5. Cook the Spätzle until they float to the surface, then drain and cool under cold water to stop the cooking process.
6. In a pan, heat a drizzle of extra virgin olive oil with a clove of garlic. Add the diced tomatoes, grated zest, and lemon juice. Cook over medium heat until the tomatoes start to break down.
7. Add the Spätzle to the pan, a pinch of salt, black pepper to taste, and sauté well to flavor them with the sauce.
8. Finally, turn off the heat and add the hand-torn fresh basil. Gently mix to avoid breaking the Spätzle too much.
9. Serve hot with a sprinkle of grated Parmesan cheese if desired.

Curiosity

Spätzle is a type of fresh pasta typical of Alpine regions. Their preparation involves the use of a special tool that allows the dough to be ‘grated’ directly into boiling water. The version with tomato and lemon is a fresh and light twist on the classic recipe.