Spätzle with Butter, Speck and Leek | ITALY Magazine

Name: Spätzle with Butter, Speck and Leek | ITALY Magazine
Total time: 10 min
Ingredients: eggs 3; cold water 100 mL water (or milk); buckwheat flour 250 g stonemilled flour (wheat, buckwheat and spelt all work nicely); sea salt to taste; butter a generous knob of butter; leek a medium-sized leek, cut into fine strips about 3 cm in length; speck 100 g, cut into fine strips about 3 cm in length

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Made by combining flour, eggs and water (or milk) into a thick, runny batter, spätzle are surprisingly quick and easy to make

Keywords

Italian recipes
Food & Drink
Antipasto
Primo

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Ingredients

eggs 3
cold water 100 mL water (or milk)
buckwheat flour 250 g stonemilled flour (wheat, buckwheat and spelt all work nicely)
sea salt to taste
butter a generous knob of butter
leek a medium-sized leek, cut into fine strips about 3 cm in length
speck 100 g, cut into fine strips about 3 cm in length