The Spatzle – homemade Tyrolean dumplings – are a very tasty and flavorful first course, different from the usual pasta and risotto. Quick and simple to prepare, they can be seasoned with butter, cheese, or diced cured meats like bacon, speck, or ham.
The Spätzle are irregularly shaped dumplings made from flour, eggs, and water, originating from southern Germany, but also widespread in Tyrol, Switzerland, and Trentino-Alto Adige.
You can buy them ready-made at the supermarket in the fridge section, but why not try making them at home? They are much tastier!
To make them, you’ll need the spatzlehobel, a special tool with holes to drop pieces of dough into boiling water.
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This is a really simple recipe to make, but one that the whole family will enjoy. Get creative in the kitchen because it’s essential, and if you need ideas, follow me, I’ll give you the inspiration!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very cheap
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: German
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3 eggs
- 1/2 cup water
- nutmeg
- salt
- 10.5 oz sweet bacon (cubed)
- 2 tbsps butter
- 3 tbsps Grana Padano cheese, grated
Recommended Tools
- Spaetzle Maker
How to prepare Spatzle – homemade Tyrolean dumplings
Break the eggs into a bowl, add the water and beat with a fork to combine. Add the flour, salt, and nutmeg and whisk the batter to dissolve any lumps. You will get a slightly liquid batter, not as firm as homemade pasta dough.
Let it rest for 10 minutes, and in the meantime, prepare the seasoning.
Heat the butter in a pan and thoroughly fry the bacon, turn off the heat, and bring salted water to a boil to cook the dumplings.
Place the special tool over the pot and pour some batter inside, sliding it back and forth to drop the dumplings directly into the boiling water, without overfilling the pot to prevent them from sticking together.
Drain the spatzle when they float to the surface, which takes about a minute, and add them to the pan with the seasoning, continuing until the batter is finished.
Once all the spatzle are cooked, turn the heat back on, add the grated cheese, and sauté in the pan for a minute, then serve immediately.
Notes
I made these spatzle for the Club del 27 section, which this month covers the theme of dumplings, with all recipes coming from the beautiful book by MTChallenge. I replicated the recipe of spatzle by Manuela Valentini, simple but very tasty; all the other recipes are available here.
