Spätzle con speck e panna – spätzle with ham and cream sauce

60 minutes


Spätzle batter

  • 300g of plain flour
  • 2 eggs
  • 230ml of water
  • 1 pinch of nutmeg
  • salt

Ham and cream sauce

  • 150g of Tyrolean speck, (or smoked pancetta) thick cut and diced into lardons
  • 1 onion, finely chopped
  • 125ml of white wine
  • 125ml of double cream
  • 80g of Parmesan
  • 1 handful of chives, finely chopped


Place the ingredients for the batter in a bowl and whisk to create a smooth batter. Place in the fridge to rest for at least 20 minutes
Set up a large pan of salted boiling water and rest your spätzle maker over the pan. Ladle a spoon of the batter onto the spätzle maker and use the scraper to push the batter back and forth over the holes, which will create the spätzle shapes in the water below
Repeat the process until you have used up the batter, but work in batches as to not overcrowd the water. Depending on the size of the pan you can do around two ladels at a time. Use a slotted spoon to remove the cooked spätzle (which floats to the top when cooked) and transfer to a bowl of ice water. (This will prevent the spätzle from overcooking and sticking together)
To make the sauce, add a small drizzle of oil to a pan and fry the onion and pancetta until soft and the pancetta is starting to caramelise
Add the white wine and simmer until reduced by half
Add the cream and gently reduce by half. Taste and season with salt and pepper
Toss the spätzle through the sauce to warm and serve topped with plenty of Parmesan and fresh chives