- serves 4 people
- preparation 20 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 120 g light rye flour
- 120 g plain flour
- 2 large eggs
- 150 ml water
Sauce
- 100 g butter
- 100 g speck
- ½ bunch sage
- 50 g walnut
- freshly grated parmesan cheese, to taste
Wine to match Lagrein, a red wine native to the valleys of Trentino-Alto Adige/Südtirol region.
Instructions
In a bowl, combine the flours with a little salt, then stir in the egg. Gradually add the water until the dough is stiff but smooth.
If you do not have a spaetzle machine, follow this method: Place the dough on a wet cutting board; flatten with a spatula. With a wet knife, scrape small pieces of dough off and drop them into boiling salted water. Cook one layer of spaetzle at a time; boiling gently for 3 to 4 minutes. Remove with a perforated spoon.
To make the sauce, in a large pan, brown the butter with speck and sage until the sage is crispy. Add the walnut and drained spaetzle. Sprinkle with the parmesan. Serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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