Spätzle or white spätzle, as these Tyrolean dumplings come in various versions, such as spinach spätzle or beetroot spätzle.
They are also called spatzler or spatzli, but the correct name is spätzle, with the umlaut on the ‘a’.
These dumplings are typical in Trentino Alto Adige, Austria, and also in Germany. Making them is a breeze and they are really quick and easy.
To prepare them, you’ll need a “spätzlehobel”, the typical grater for spätzle, to position over the pot with boiling water to drop and cook the classic Tyrolean dumplings.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 3 eggs
- 2/3 cup water
- salt
- nutmeg
- butter
- chives
Tools
- 1 Grater for spätzle
Steps
Pour the eggs into a bowl and add water and salt.
Mix with a hand whisk to blend the ingredients.
When the liquid ingredients have blended well, start adding the flour a little at a time, always stirring, until it’s all used up.
Continue mixing with the whisk to obtain a smooth and homogeneous mixture.
Heat plenty of water in a pot. When it boils, salt it to taste, place the grater on top, and pour the mixture into it.
With back-and-forth movements of the specific tool, let the Tyrolean dumplings fall into the pot.
Let the spätzle cook for a few minutes. When they are ready, drain them and toss them in a pan with melted butter. Sauté, add a bit of chives and serve hot on the table.
STORAGE
Store the spätzle in the fridge, in an airtight food container, for up to 3 days.
