Join Chef Angela to learn how to make this traditional, hearty Italian pasta dish, Sapetzli. Originating from northern Italy, which borders Austria and Switzerland, this dish is known in many other northern European countries. But of course, Chef Angela will teach you one other than the Italian version using ingredients like speck, the famous cured ham of northern Italy, and extra virgin olive oil.
Class Details
June 21 at 2:30 PM - 4:00 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Spaetzli
200 milliliters (3/4 cup) milk
300 grams (2 cups) flour
2 eggs
Salt
100 grams (1/4 pound) Speck (can substitute with Black Forest Ham)
Optional: 60 grams (1/2 cup) boiled spinach
236 milliliters (8 oz) whipping cream
Extra virgin olive oil
Equipment
1 Spaetzli maker or potato ricer
1 small pot for boiling water
1 large pan
1 medium bowl
1 hand whisk
General Steps:
Make the sauce.
Make the spaetzli dough.
Shape and cook the spaetzli.
Mix the pasta and sauce and prepare to serve!