Spaetzle are a type of fresh pasta with an irregular shape originating from South Tyrol in Italy. They are a delicious and versatile dish, ideal to serve as a main course or as a side dish. Their soft and smooth texture pairs perfectly with light sauces or creamy dressings. The preparation of spaetzle is simple and requires few ingredients.
Pour all the ingredients except the flour into a (large) bowl and mix a little with a wooden spatula
Pour the flour in all at once and knead quickly with your hands
Beat the dough to smooth it; it should be compact but slightly runny
The right consistency is understood with experience, and since you cook a little at a time, you can taste the dumplings and thin the dough with warm water or thicken it with flour
Pass the dough through the appropriate device (the one I have resembles a grater with large holes --- a little less than 1 cm in diameter and a mobile 'carriage' in which to pour the dough) letting the dumplings fall into a container with boiling salted water
Remove them when they rise to the surface
Cool quickly and drain
Season with melted butter or sauté in a pan with butter; for other seasonings, experimentation is free
In Germany, they are used as a side dish but can easily replace pasta as a main course
They can also be made in broth
I think there is also a variant with spinach in the dough, but I have never tried it
Large-hole grater
Bowl
Slotted spoon
Store in the refrigerator in an airtight container for up to 2 days
Typical recipe from the South Tyrol region
Italia
| Energy (kcal) | 247.65 |
| Carbohydrates (g) | 35.61 |
| of which Sugars (g) | 3.55 |
| Fat (g) | 8 |
| of which Saturates (g) | 4.18 |
| Protein (g) | 10.06 |
| Fiber (g) | 1.01 |
| Sale (g) | 0.09 |
