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Obernai - Complete Guide to Visiting the Pearl of the Vosges Foothills
Obernai - Complete Guide to Visiting the Pearl of the Vosges Foothills
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Obernai is one of the best-preserved medieval towns in Alsace. Nestled at the foot of the Vosges some twenty...

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Alsatian Sylvaner - The Fresh and Discreet Grape of Alsatian Tables
Alsatian Sylvaner - The Fresh and Discreet Grape of Alsatian Tables
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Alsatian Sylvaner is the great misunderstood of Alsatian grape varieties. Less spectacular than Gewurztraminer, less...

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Alsatian Spätzle - The Basic Recipe for Fresh Alsatian Pasta
Alsatian Spätzle - The Basic Recipe for Fresh Alsatian Pasta
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Spätzle are the emblematic fresh pasta of Alsatian and Germanic cuisine. These small irregular pasta with a soft and...

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Alsace in Winter - Complete Guide to Visiting the Region in the Cold Season
Alsace in Winter - Complete Guide to Visiting the Region in the Cold Season
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Alsace in winter is a unique and unforgettable experience. When snow covers the half-timbered rooftops of the Wine...

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Savoury Kougelhopf - The Alsatian Aperitif Recipe
Savoury Kougelhopf - The Alsatian Aperitif Recipe
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Savoury kougelhopf is the aperitif and indulgent version of the famous Alsatian cake. Far from the sweet kougelhopf...

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  • Alsatian Spätzle - The Basic Recipe for Fresh Alsatian Pasta
    Alsatian Spätzle - The Basic Recipe for Fresh Alsatian Pasta
    4443 Views Liked

    Spätzle are the emblematic fresh pasta of Alsatian and Germanic cuisine. These small irregular pasta with a soft and slightly elastic texture, poached in boiling water then golden in browned butter, accompany both meats in sauce and cheese-topped gratin dishes. Simple to prepare with the right utensils, they are an essential of the Alsatian table that every regional cuisine enthusiast should master.

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