Sundig Spaetzle from Alsace ValFleuri

Made in Alsace

Valfleuri Sundig Spaetzle are made as in the past from a semi-liquid, fresh egg-rich dough that is passed through small holes to form thick, irregular strands of dough, then seared in boiling water before being dried for a long time.

If you are a fan of Alsatian pasta, you will know that Spaetzles are part of the same family as Knepfles, but the latter are round in shape whereas Spaetzles are thinner and longer.

You can enjoy them by frying them in fresh butter, this gastronomic speciality can be found alongside game and meat in sauce. 

Spaetzles (or "Spätzle") are one of the specialities that characterise the Alsatian region, as its origins are divided between Germany, Switzerland, northern Italy, Austria and of course Alsace. 

Moreover, the name "Spaetzle" is a diminutive which means "Sparrows" because once gathered in the plate they look like the nest of this bird...

These were traditionally reserved for Sundays and holidays.

Our preparation advice

Pour the pasta into a large volume of boiling salted water.
(1 litre of water for 100g of pasta).

Cook for 18 minutes stirring regularly during cooking.

Drain carefully, then brown in a frying pan with a knob of butter.
Spätzle are also excellent as a gratin.