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- Cuisine: Italian
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
Spätzle
700 g (1 lb 8½ oz) unbleached plain (all-purpose) flour
1½ teaspoons sea salt
¼ teaspoon freshly grated nutmeg
6 organic eggs
150 ml (5 fl oz) water
20 g (¾ oz) unsalted butter
2 tablespoons virgin olive oil
150 g (5 oz) unsalted butter
1 Spanish onion
50 g (2 oz) breadcrumbs
Freshly grated Parmigiano
Freshly ground black pepper
Preparation
My sister-in-law is the Spätzle queen, and she gave me this recipe. Späztle are delicious eaten by themselves, or you can use them in dishes that would normally have pasta or mashed potatoes, or as an accompaniment to stews. The consistency of Spätzle is a little denser than pasta. You will need a Spätzle press or a potato ricer to make them.
Put the Spätzle ingredients except the butter in a large bowl. Beat the mixture with a wooden spoon until it is smooth and some air bubbles have formed. It will take about 10 to 15 minutes, so you will need a bit of elbow grease! Alternatively, use a food processor with a dough hook. Let the dough rest for about 1 hour, beating it from time to time. Bring a large pot of salted water to the boil. Put 2–3 tablespoons of the dough into a Spätzle press or ricer, and over the water push the ‘little worms’ of dough through, cutting them off with a sharp knife. They should be about 4 cm (1½ in) long. As soon as they float to the surface of the water, they are cooked. Scoop them out with a slotted spoon into a heated dish. Dot the cooked Spätzle with small pieces of the butter so they don’t stick to each other, and keep them warm in a low oven while you continue cooking the rest.
In a frying pan, heat the oil and 25 g (1 oz) of the butter. Sauté the onion until softened. Add the rest of the butter and the breadcrumbs and cook for about 2 minutes, or until the breadcrumbs are starting to become crisp. Add the Spätzle and cook for a further few minutes. Serve topped with Parmigiano and pepper.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Gabi's spätzle recipe then browse more Italian recipes, Swiss recipes, pasta recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
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