Weekend is finished and I hope you all had a great time. Weekend is for us time for rest and this weekend was not any different. Just the weather… Many people just do not believe how rainy, grey and windy can UK get. So one of these days, I have prepared spaetzle. Do you like them? We really do, however it is not that easy find them here 🙂
The Italians aren’t the only pasta-lovers. The German answer to pasta is Spätzle. Spätzle are loved in Germany and are part of its identity and cooking-culture. Although Spätzle are served and enjoyed throughout Germany, they are considered a specialty of the Swabian (Schwaben) region.
Other names for Spätzle include Spätzli, Spatzen, and Knöpfle (short & round version of the Spätzle found in the Baden region).
Spätzle are made from flour, eggs, water, and salt. Compared to Italian pasta, the Spätzle dough is moister and softer. Because of this, the dough cannot be rolled out. Instead, there are four ways to form Spätzle.
What do you need:
500 g spaetzle
250 g German salami
200 g mushrooms
250 ml lactose free cream
200 g lactose free cheese
handful of spring onions
Preparation of this dish is really quick and easy and delicious – spaetzles are much softer than typical pasta. Take a big pan, add vegetable oil and heat it up. Cut German salami into small pieces together with mushrooms, add them into the pan and fry for couple of minutes (until are mushrooms done). In the other big pot, boil the salted water and cook spaetzels until soft. Add approximately 1 cup of boiling water into the pan with salami and add cooked pasta. Stir everything properly together. Leave it cook for couple of minutes (additionally you can add 1 more cup of water from boiled pasta). In the mean time, grate lactose free cheese, mix it with cream, add pinch of salt and pepper. Add cheese with cream into the pasta and cook until is cheese melted. When ready, serve topped with finely chopped spring onions.
Have a great week ❤
Vero & little Canito