Spätzle with Tomato and Lemon

I can suggest a recipe for Italian-style Spätzle with tomato and lemon. This is an excellent combination of flavors that unites German tradition with a Mediterranean touch.

Ingredients

• 250g semolina flour
• 3 eggs
• 100ml water
• Salt to taste
• 2 ripe tomatoes
• Grated zest and juice of 1 lemon
• 1 garlic clove
• Extra virgin olive oil to taste
• Fresh basil
• Black pepper to taste
• Grated Parmesan (optional)

Preparation

1. In a large bowl, mix the flour with a pinch of salt. Add the eggs and begin kneading. Slowly pour in the water while combining the ingredients until a smooth dough forms.
2. Let the dough rest covered with a cloth for about 15 minutes.
3. Meanwhile, dice the tomatoes, grate the lemon zest, and squeeze the juice.
4. Bring a large pot of salted water to a boil. Use a Spätzle press or a grater with large holes to form the Spätzle, dropping them directly into the boiling water.
5. Cook the Spätzle until they float to the surface, then drain and rinse under cold water to stop the cooking.
6. In a pan, heat a drizzle of extra virgin olive oil with a garlic clove. Add the diced tomatoes, grated zest, and lemon juice. Cook over medium heat until the tomatoes begin to break down.
7. Add the Spätzle to the pan, a pinch of salt, black pepper to taste, and toss well to coat with the sauce.
8. Finally, turn off the heat and add the fresh basil torn by hand. Stir gently to avoid breaking the Spätzle too much.
9. Serve hot with a sprinkle of grated Parmesan, if desired.

Trivia

Spätzle are a type of fresh pasta typical of the Alpine regions. Their preparation involves the use of a special tool that allows you to ‘grate’ the dough directly into boiling water. The version with tomato and lemon is a fresh and light twist on the classic recipe.