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Spätzle alla zucca

Winter Squash Spätzle
Total Time30 mins
Course: Primo
Cuisine: Trentino-Alto Adige
Keyword: boiled, pasta, vegetarian
Servings: 4


  • 500g 1 lb 500g (1 lb) winter squash
  • 100ml 3-1/2 fl oz milk
  • 3 3 eggs
  • 300g 10-1/2 oz 300g (10-1/2 oz) flour (or to taste)
  • A good scrape of nutmeg
  • A good pinch of salt


  • Peel and cut the squash into chunks or wedges. Steam them until they are perfectly tender. 
  • In a food processor, purée the squash with milk and eggs. Add about 250g (8 oz) of flour and process until smooth. Then process in more flour by heaping spoonfuls until you reach your desired consistency, somewhere between a very thick batter and a proper dough.
  • Place your Spätzle maker on a pot containing simmering well-salted water. Scrape the Spätzle dough into the basket and rock it back and forth. Small strands will fall into the simmering water as you do so. As soon as they float to the top, they're done.
  • Fish out the Spätzle out of the pot with a skimmer, making sure they're well drained of their cooking water, and serve right away, dressed with sage scented butter and sprinkled with freshly grated parmigiano-reggiano, or as you prefer.