Spatzle are a particular kind of fresh pasta typical in Northern Italy, Switzerland, Austria and Bavaria. Spatzle dough is prepared with egg, flour and water or milk. Depending the quantity of liquid in to the dought the Spatzle shape is long like big noodles or short like little gnocchi. With the help of the special tool (the Spätzelhober) making Spatzle is very easy! I love make them for special dinner. If you prefer (I prefer!) it is possible cook the Spatzle a few time before serving, seasoning with the sauce. In this case is best pre-seasoning with a little bit of melted butter or olive oil to prevent sticking. Often Spatzle are presented as a side dish or seasoned as a pasta Today I propose them with a sauteed fillet of char, topped with mushrooms and asparagus.
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