Photograph of the finished Spätzle tirolesi

Italy · Mì nạo Spätzle phô mai speck Tirol

Spätzle tirolesi

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Fresh milk Fresh milk 1 ⅓ cups
  • Photograph of Speck smoked ham Speck smoked ham 14.1 oz
  • Photograph of Montasio cheese Montasio cheese 14.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Nutmeg Nutmeg 0.1 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Beat the flour with the eggs, milk, and salt for 6 minutes until the mixture is smooth and can be stretched into a string.
  2. 2 Beating the dough until it becomes stringy is a mandatory step; if the dough isn't elastic enough, the spätzle strands will fall apart in the pan.
  3. 3 Scrape the flour through a large-holed sieve directly into a pot of boiling water.
  4. 4 Remove the strands when they float to the surface after 60 seconds, then rinse with cold water.
  5. 5 Fry diced speck with onion in butter for 8 minutes until the speck is crispy on the edges.
  6. 6 Pour the spätzle into the pan, stir for 3 minutes, then sprinkle with Montasio cheese and nutmeg.
Start cooking