Spätzle memories: a taste of the Dolomites

Every summer, as we wind our way through the breathtaking roads of the Dolomites, there’s a moment I look forward to more than any other: our traditional lunch stop in Ortisei. Nestled in the heart of Val Gardena, this charming alpine village is more than just a postcard-perfect destination: it’s the place where I first fell in love with Spätzle, the hearty Tyrolean dumplings that have become a family ritual.

ITALIAN ROOTS

7/9/20252 min read

Our Dolomites trips always follow the same pattern: from Milan, after hours of highway driving and fight or laughter in the car, we finally arrive in Ortisei just in time for lunch. No matter how many times we visit, I can’t resist ordering Spätzle. There’s something comforting about the way these tiny, irregular dumplings (somewhere between pasta and gnocchi) arrive at the table, tossed with speck, cream, and a shower of chives. For me, they taste like the anticipation of my mountain holidays, the start of adventure, and the warmth of tradition.

What are Spätzle?

Spätzle (sometimes spelled Spetle in local dialects) are soft egg noodles or dumplings, beloved throughout the Tyrolean and South Tyrolean regions. Made from a simple batter of flour, eggs, and water (sometimes with a touch of spinach for color), they’re pressed or scraped into boiling water, then quickly sautéed with butter or cream and often paired with local cured meats or cheese.

Why I love them

Comfort Food: Spätzle are MY ultimate mountain comfort food: filling, rustic, and perfect after a morning in the fresh alpine air.
Versatile: You’ll find them in countless variations: with spinach (the classic green Spätzle), with mushrooms, or simply tossed in butter and Parmesan.
Full of memories: For me, Spätzle is more than a dish... They’re a memory of family, laughter, and that first delicious bite of Dolomites in Ortisei, just before we continue our journey to our final destination, San Cassiano in Alta Badia.

My favorite Spätzle recipe

While nothing quite matches the taste of Spätzle eaten on a sunny terrace in Ortisei, I tried recreating them at home to bring a little of the Dolomites to my kitchen. Here’s my go-to recipe:

Ingredients

2 cups all-purpose flour
2 large eggs
½ cup water (plus more if needed)
Pinch of salt
Optional: ½ cup cooked spinach, finely chopped (for green Spätzle - highly recommended!!!)
2 tbsp butter
100g speck or pancetta, diced
½ cup heavy cream
chives, finely chopped
freshly grated Parmesan

Instructions

In a bowl, mix flour, eggs, salt, and water to form a thick, sticky batter. If making green Spätzle, add the spinach.
Bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, press the batter into the water; you’ll see lots of small, irregular dumplings form.
When the Spätzle float to the surface, remove them with a slotted spoon and set aside.
In a large pan, melt butter and sauté the speck until crisp. Add the Spätzle, toss to coat, then pour in the cream and cook for another minute.
Serve hot, topped with chives and a lot of Parmesan.

Final thoughts

Every bite of Spätzle takes me back to those mountain lunches in Ortisei, surrounded by family and the scent of pine trees. If you’re ever passing through the Dolomites, make sure to stop for this simple, soulful dish, and if not, try bringing a bit of alpine magic to your own table. Let me know if you try the recipe or have your own Spätzle memories to share!