Spätzli or Swiss knöpfli.
Every now and then my mother likes to make this Swiss dish, a type of egg pasta, which is normally used as a side dish for meat dishes or savoury dishes.
We instead, taking note of the similarity to our palate with Ligurian trofie or gnocchi (which are made with potatoes), season them with Genoese pesto and they are truly delicious.
The leftovers are put in the freezer to be enjoyed another day, always with pesto or (this time yes) as a side dish for a nice grill of meat and sausages.
Ingredients:
– 500 g of 00 flour
– 2 eggs
– salt
– half a glass of sparkling water
– half a glass of milk
Attention: to make this pasta you need a special tool Spätzle sieve to ensure that the pasta drips into the water at the right size.
Preparation:
you can knead everything by hand but we normally use a mechanical mixer.
Put the flour, the two eggs and a pinch of salt in the mixer and slowly add the liquid ingredients so as to obtain an elastic and dry dough.
At this point let everything rest for at least an hour.
After an hour, boil some salted water (as if you were cooking normal pasta) and, using the sieve I told you about before (and which you can see in the first photo below) drop the pasta into the water.
The pasta should cook for about five minutes until it reaches a firm consistency.
Drain and season to taste with your favorite sauce!
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
In addition to the attached photos I have several posts on the site, here, in which I show you this seasoned pasta.
Spätzle (a Swabian dialect term meaning little sparrows) are irregularly shaped dumplings (in Swabia the shape is elongated) made from soft wheat flour, eggs and water, originally from southern Germany (those from Stuttgart are particularly famous), also very popular in Tyrol, Alsace and Switzerland, Trentino-Alto Adige, despite their homeland par excellence being Swabia and Bavaria (south-western Germany).
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