Linsen Spaetzle

Here is another way to make the swabian pasta - using a device almost like a potato ricer.  Using the same receipe of http://fressgass.blogspot.com/2011/02/swabian-pasta-spaetzle-spatzle.html
You just place the device over a pot of simmering water. 

Fill it up with dough, lower down the cover.  You do not need any effort to press at all.

Chanterelle (Pfiffeling) with Linguine

It's mushroom time again !

Swabian Pasta - Spaetzle (Spätzle)

Spätzle

This is a very typical swabian comfort food - fresh homemade egg pasta. 
In 'swabianland', the variations are wide.  It is served as side dish to roasts as well as a main dish, eaten with a hearty sauce which is almost a staple to children. The Swabians being 'Wet Eaters', the spätzle is sometimes fried crispy and then dunked with a sauce or simply with melted butter.  Not forgetting KässSpätzle which is with melted cheese, Leberspätzle which is with fine grounded liver and the very down to earth Linzen (lentils) spätzle.  

Spätzle is culture !             

Although it is easier to buy readymades, there is something special about making it from scratch at home.   They are easy, fun to prepare (sometimes messy) and satisfying.  





Although I have a Spätzle press which I doubled as potato ricer, I still prefer to use a slotted wooden chopping board and a dough scrapper.   Even a chopping board and the back of a long knife will do as well.

Bauernschmaus Stall in Biberach

Calm before the storm. This stall is at the weekly fresh market (Wednesday) without fail, from 10am till 1pm if everything is not soldout before that.

You can takeaway or eat there as there are 2 tables with about 10 seats. By the way, they also serve fresh apple juice and cidre.