Merry Edwards Wines

Spätzli alla Tirolese con Funghi — Listed Below these fields

Spätzli alla Tirolese con Funghi

Pairs Well With



1 pound all-purpose flour
1 teaspoon salt
5 eggs
Splash of olive oil
1 1/3 cup lukewarm milk


First make the sauce (see recipe below).
Put a large pot of salted water on to boil, similar to pasta.
Combine flour, teaspoon of salt, eggs and olive oil in a large mixing bowl. Add lukewarm milk in small batches while mixing thoroughly until lumps are no longer present. Look for the consistency of thick cake batter; the mixture should slowly drop from the whisk. If the mixture is too thick, add a touch more milk, if the mixture is too thin, add a touch more flour. Let stand for 5 minutes.
Once the water reaches a rapid boil, use a Spätzli maker (see note) or medium-holed colander to add the Spätzli mixture in batches to the boiling water. Move either the Spätzli maker or colander so the mixture creates 1-inch-long pasta shapes in the boiling water.
Cook for 5-6 minutes per batch and the Spätzli will float to the top once they’re done. Using a slotted spoon, transfer the cooked Spätzli into the large pan with the mushroom pinot noir sauce. Add the remaining tablespoon of butter and the Italian flat leaf parsley to the cooked Spätzli. Mix to combine and plate. Top with freshly grated Parmigiano Reggiano cheese and a drizzle of brown butter.
Note: Here's an example of a Spätzli maker:



10 Cremini mushrooms (sliced)
4-5 slices of thick sliced smoked bacon or 4½ ounces pancetta or Alto Adige Speck, if available (diced)
Half a yellow onion (diced)
2 Splashes of pinot noir
Italian flat leaf parsley (chopped)
Salt and pepper to taste
4 tablespoons of butter (3 tablespoons browned)
Parmigiano Reggiano (grated to taste)


Warm a large pan to medium-high heat. Add sliced mushrooms, diced bacon or pancetta or Alto Adige Speck, yellow onion and cook until the mushrooms are soft, the bacon is just starting to crisp, and the onion is golden brown. Add pepper to taste and mix. Add 2 splashes of pinot noir. Turn up the heat to high and reduce the wine mixture until sauce just covers the bottle of the pan. Reduce the heat to low warm. In a separate pan, brown 3 tablespoons of butter.
Proceed with making the Spätzli.

Our former Estate Sommelier Brendan Tierney offers up a family dish to pair with the Klopp: “This recipe for Spätzli alla Tirolese is a gift from my Italian mother-in-law and was literally ‘handed down’ as it’s written on a well-loved dish towel from Trentino-Alto Adige in the Dolomites. Traditionally made with spinach, this recipe is made more Pinot-friendly by swapping out the spinach for cremini mushrooms and pancetta and so is now named Spätzli alla Tirolese con Funghi.”