Spaëtzli

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Half curly noodle, half dumpling —the name of this Alsatian specialty is untranslatable. Spaëtzli are quicker to make than fresh pasta, and equally versatile, taking well to any treatment that suits shells, bows, fusilli, and other absorbent pasta. They are often served with meat or game stews and other dishes with a rich sauce. In Alsace, a special press resembling a ricer with large holes is sold for Spaëtzli, but it is equally common for cooks to slice the dough in slivers, as here. For