Wood Pigeon with Spätzle, Chestnuts and Pomegranate

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Spätzle or spaetzle, meaning ‘little sparrows’, consists of tiny noodles or dumplings, and is a common accompaniment in Germany and Alsace, especially for dishes with lots of gravy. The basic dough can be rolled and cut like pasta or gnocchi, but is more commonly forced through a colander as here. There are purpose-made devices that work like potato ricers, but this method gives results that are just as good.