This is a traditional dish from the remote mountainous region of Trentino-Alto Adige where beetroot is used in many recipes. Locally, you can buy a special instrument for cutting the spaetzle dough to the correct shape and size, but a wide-holed ricer works reasonably well. Failing this, use two small spoons to form little dumplings that can be neatly dropped into the pan of boiling water. This recipe is from the northern part of the region, close to the Austrian border, where most people still speak German.
© 2017 All rights reserved. Published by Anness.