Spaetzles

Spaetzles, a German originated dish also called Tyrolean Gnocchetti because it is a famous dish in Tyrol region. It consists of small irregularly shaped noodles made of flour, eggs, and water. They are called Spinatspätzle, in the version with spinach.

Spaetzles can be served as a simple side dish to meat dishes, or as a first course seasoned with melted butter and sage or for a more classic version with speck and cream.

The shape of the spaetzles is given by a special tool known as a Spatzlehobel – a kind of a tool that is used to slice spaetzles efficiently. To make spaetzles, the slicer is placed on the edge of a saucepan with boiling water where the dough is poured into the funnel, which flows through the slicer's holes into the pot by pushing the dough container back and forth. The length of the spaetzles is determined by the consistency of the dough and the speed of the trolley. As an alternative a potato masher with large holes can be used!

Cooking time: 3 to 5 mins

Prep time: 20 mins

Ingredients for 4 people

What do you need?

• 250 grams of boiled and well drained spinach

• 200 grams of flour

• 2 eggs

• 100 grams of water

• Salt to taste

• Nutmeg

How to proceed?

1. Boil for few seconds the spinach leaves, drain them well. Shop them finely.

2. In a bowl of a blender, add the finely chopped spinach, grated nutmeg, salt, eggs and water until you have a green cream consistency.

3. Add the flour and mix it well with a ladle. The dough should have a sticky consistency, let the mixture rest for 10 - 15 minutes.

4. On a big pot over medium heat boil some water. Add some salt.

5. Place the special tool (Spatzlehobel ) over the pot full of boiling salted water. Pour the dough into it and, if necessary, slide the basket back and forth.

6. Spaetzles are cooked when they come back to the surface. Take them with a slotted spoon and drain well.

7. Place them in the pan with some butter and sage.

8. Serve with grated parmesan cheese.