Spaetzle Tyrolian style is a German specialty from Tyrolia or "Tirol" in German which is actually in Austria. Spaetzle are very popular throughout the South of Germany, Austria and also in the North of Switzerland where they call them "Knoepfli". You can make the Spaetzle from scratch or buy them ready made. To make them from scratch it takes some time though but the taste is not comparable to the ones from the shelf. Happy Cooking!
Ingredients Spaetzle Tyrolian Style
1/2 tsp salt
3 tbsp water
1-2 tbsp butter or clarified butter
Smoked bacon or German Speck to taste
grated cheese such as Gruyere, Cheddar or Swiss Cheese
2 tbsp parsley and/or chives
salt, black pepper, nut meg to taste
Cooking Instructions Spaetzle Tyrolian Style
- Place flour in a bowl and make a mold in the middle, add eggs, 3 tbsp water and salt into the mold.
- With a wooden spoon mix everything starting from the middle. Should the dough be too firm add some water.
- Beat the dough with the wooden spoon until you can see big bubbles.
- The dough is ready when it is falling from the spoon without breaking up into parts.
- Bring enough water to a boil (add some salt), then by using a Spaetzle maker make the Spaetzle.
- They are done when they float on the surface of the water.
- Remove them with a slotted spoon and place them in ice cold water for a second, then let them drain in a sieve.
- Peel onions and chop in fine slices; melt butter in a skillet and saute onions on low heat for about 20 min until to a golden brown color.
- Cut Speck in small stripes, add to the onions and saute for 3 min.
- Add Spaetzle, saute for 2 min, before serving add cheese and chopped parsley.
The Cheese will melt when you mix the Spaetzle.
Serve with a mixed salad.