- 120 g light rye flour
- 120 g plain flour
- 2 large eggs
- 150 ml water
- 100 g butter
- 100 g speck
- ½ bunch sage
- 50 g walnut
- freshly grated parmesan cheese, to taste
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.
Wine to match Lagrein, a red wine native to the valleys of Trentino-Alto Adige/Südtirol region.
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.