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Spätzle
Swabia — Mother recipe · en it
A traditional Swiss dish, spätzle are irregularly shaped, thin pasta noodles.
📷 Fabian Reidinger (Fabian-R) — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 10 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 250 g of wheat flour
- 3 eggs
- 1 liter of water
- salt to taste
- oil for frying
- 1 tablespoon of butter
- chopped onion
- 100 g of grated cheese
Method
- In a bowl, mix the flour with the eggs and a pinch of salt. Gradually add water, mixing until a homogeneous dough is formed.
- Boil a pot of salted water with a tablespoon of oil.
- Using a knife or fork, form small bubbles in the dough and gently drop them into the boiling water.
- Cook for 2-3 minutes or until the spätzle float to the surface.
- Drizzle with butter, add the grated cheese and chopped onion, mixing well.
- Serve hot, topped with a spoonful of butter.
The story
Spätzle were created in Switzerland, likely in the 17th century, as a way to use leftover pasta dough. Initially simpler, they have evolved into an important dish in Swiss cuisine over time.
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