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Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Spätzle with cheese and South Tyrolean Speck PGI: a comforting Alpine classic, rich and creamy.

Difficulty: Easy

Preparation time: 30 min

A recipe by: Stefano Cavada

Ingredients

Serves for

4

people

Ingredients for the Spätzle

  • 340 gram 00 flour
  • 1 tablespoonextra-virgin olive oil
  • 4 eggs
  • Ground nutmeg to taste
  • Salt to taste
  • 120 ml water

To add to the dressing

  • 100 gram Speck Alto Adige PGI

Cheese sauce

  • 160 ml milk
  • 1 tablespoonbutter
  • 150 gram grated cheese (fontina or similar)
  • Ground nutmeg to taste
  • rosemary sprigs to taste

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Preparation time 30 min

  1. Place the flour in a bowl, make a well in the centre and add the olive oil, eggs, a grating of nutmeg and a pinch of salt. Then add the water and combine the mixture with a wooden spoon until the dough is soft but not too wet. If necessary, add a spoonful of water or, if too wet, a spoonful of flour.
    Leave to rest at room temperature for at least 15 minutes. 
  2. Slice the Speck Alto Adige PGI into matchsticks. 
    Put the milk, butter, grated cheese and a little nutmeg in a pan. Heat gently, stirring from time to time, until the cheese has melted. Blend with an immersion blender or a traditional blender for one minute until the sauce is smooth. Return to the pan, keep warm on a very low heat, add two sprigs of infused rosemary and leave to infuse. 
  3. Bring a pan of water to the boil and add salt. Sauté the speck matchsticks in a little oil in a frying pan. Form the spätzle with a spätzle grater (available online) and cook in the boiling water for a couple of minutes. Drain and toss in a frying pan with the cheese sauce and speck matchsticks. If the sauce is too dry, add a little of the cooking water.