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home » dishes » gnocchi

South Tyrolean basil Pasta: Spätzle

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spätzle with basil

Spätzle literally means little sparrows but in several Central European countries, and in South Tyrol where they are very popular, it refers to a type of pasta.

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Alpine cuisine meets Bella Italia: South Tyrolean basil Pasta: Spätzle

Before the use of mechanical devices, the pasta was shaped by hand or with a spoon and the results resembled little sparrows. However, south of the Alps, a Mediterranean flair is also to be found in the kitchen: basil adds colour and aroma to this pasta dish. And with tomatoes and mozzarella, the side dish becomes a dish in itself.

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Word of mouth

South Tyrolean cuisine has always been special. Many recipes have been handed down from generation to generation, often without ever being put down in writing. It was therefore a matter of word of mouth. But the geographical position of the region can also be seen as special: Tyrol once stretched from Kufstein to Lake Garda and bordered Veneto in the south. Already in the 15th century, Bolzano was a lively trading centre. Venice, a main trading centre for luxury foods and foodstuffs from southern Italy and the Orient, was not far away.

Spätzle with basil

Cross-border cuisine

The wealthy South Tyroleans loved the imported goods: tropical fruits, spices of all kinds, chocolate or oils. But such goods were not available to the poorer part of the population. Their dishes continued to be inspired by what the local countryside offered throughout the year. This meeting of local traditions and food from the south gave rise to the South Tyrolean cuisine of today. It always knows how to enhance down-to-earth recipes in a Mediterranean way - or vice versa. Bacon and radicchio, risotto and alpine herbs or even Spätzle and basil are only some of the results.

Spätzle with basil recipe

Basil Spätzle

Alpine cuisine meets Bella Italia
5 from all votes. Click on stars to vote.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, main dish
Cuisine Italian, Trentino South Tyrol
Servings 4 serves
Calories 341 kcal

Ingredients
 

Dough:

  • 300 g flour
  • 2 eggs
  • 250 ml water
  • 20 g basil leaves
  • 1 tbsp olive oil
  • Salt

To serve:

  • some butter or, olive oil
  • 1 handful cherry tomatoes
  • 1 Mozzarella, approx. 250 g
  • Parmesan, grated

Instructions
 

  • Wash the basil leaves and mix gently with eggs, water, olive oil and salt (the salt prevents the basil from turning brown). Put the flour in a bowl, add the basil mixture little by little and work it into a smooth dough with a wooden spoon.
  • Bring plenty of water to the boil, salt. Using a special Spätzle press, “grate” the dough into the boiling water in portions, stir and bring the Spätzle to the boil once. Take the Spätzle out with a slotted spoon, rinse in cold water and drain well.
  • Before serving, toss the Spätzle in olive oil or butter, mix with pieces of Mozzarella and halved cherry tomatoes, finally sprinkling with lots of Parmesan.

Notes

Instead of basil, you can also use other herbs, such as parsley, mint, spinach or chervil, either separately or mixed. Green Spätzle also taste excellent on a bed of roasted onions and baked with cheese.

Nutrition

Calories: 341 kcalCarbohydrates: 58 gProtein: 11 gFat: 6 gSaturated Fat: 1 gCholesterol: 82 mgSodium: 40 mgPotassium: 166 mgFiber: 2 gSugar: 1 gVitamin A: 474 IUVitamin C: 5 mgCalcium: 32 mgIron: 4 mg
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Buon appetito!

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