Go Back
Bowl of Spätzle alla tirolese with crispy speck, melted mountain cheese, and brown butter on a wooden table

Spätzle alla Tirolese with Speck and Cheese

Homemade Spätzle tossed with crispy speck, melted Graukäse, and brown butter. A South Tyrolean staple in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

Spätzle batter
  • 250 g all-purpose flour or 125 g all-purpose + 125 g buckwheat for a nuttier result
  • 3 large eggs room temperature
  • 120 ml whole milk add more by the tablespoon if batter feels stiff
  • 1 tsp fine salt
  • 1 pinch freshly grated nutmeg
To finish
  • 150 g speck alto adige cut into 5 mm cubes; smoked pancetta works as a substitute
  • 60 g unsalted butter for browning
  • 120 g Graukäse or aged Fontina coarsely grated or crumbled
  • to taste freshly ground black pepper
  • 2 tbsp fresh chives finely chopped, for serving
  • for the pasta water coarse salt

Method
 

Make the batter
  1. Whisk together the flour, salt, and nutmeg in a large mixing bowl.
  2. Add the eggs and milk. Beat with a wooden spoon or balloon whisk until the batter is smooth, thick, and elastic - it should slowly drip from a spoon, not pour freely.
  3. Rest the batter uncovered for 10 minutes at room temperature.
Cook the Spätzle
  1. Bring a large pot of water to a rolling boil. Salt it generously - it should taste lightly of the sea.
  2. Set a Spätzle press or colander with 4-5 mm holes over the pot. Working in 3-4 batches, press or scrape the batter through the holes directly into the boiling water.
  3. Cook each batch for about 2 minutes, until the noodles float and look slightly puffed. Lift out with a slotted spoon or fine-mesh sieve.
  4. Transfer to a colander and rinse under cold running water to stop cooking. Drizzle with a few drops of neutral oil and toss gently to prevent sticking. Repeat with remaining batter.
Crisp the speck
  1. Heat a 12-inch skillet over medium-high heat. Add the diced speck and cook, stirring occasionally, for 3-4 minutes until the fat renders and the edges turn crispy.
  2. Remove the speck with a slotted spoon and set aside on a plate. Leave any rendered fat in the pan.
Brown the butter and combine
  1. Reduce heat to medium. Add the butter to the same pan. Swirl constantly for 3-4 minutes until the butter turns amber and smells nutty. Watch it closely - it goes from browned to burnt quickly.
  2. Add the drained Spätzle to the pan. Toss to coat in the brown butter and heat through for 2 minutes, until the noodles are hot and beginning to catch color at the edges.
  3. Remove the pan from heat. Scatter the Graukäse or Fontina over the Spätzle and fold gently until the cheese begins to melt into the noodles.
  4. Return the crispy speck to the pan. Season generously with black pepper. Toss once more and serve immediately, topped with fresh chives.

Notes

If your batter feels too stiff to press, add milk one tablespoon at a time - humidity and flour absorption vary. The batter should drip slowly, not pour.