The secret behind spaetzles, the famous pasta from Alsace

The French love pasta. 500,000 tonnes are consumed each year. Every Saturday at noon, through its Plein les Fingers series, 20 Minutes teaches you how to cook your pasta well or introduces you to a pasta recipe. Today we go to Strasbourg to discover the secrets of spaetzles, the famous Alsatian pasta.

Already, if we talk about pasta in the feminine, it is necessary to combine spaetzle in the masculine! One of the subtleties of this recipe is widespread in Alsace, but also in Germany and Austria, hence its Germanic-sounding name. Extremely easy to prepare, as Mickaël Oster, chef at La Corde à Linge in Strasbourg, presents to us, these Alsatian “little noodles” can be used in all sauces.

Since 2020, La Corde à Linge has even made it its signature dish. Depending on the season, the restaurant produces between 60 and 120 kilos a day, all completely homemade. After a period of adaptation, because the preparation requires some logistical adaptations, Mickaël Oster quickly saw the result; in addition to the dish’s success, he also noted “a double savings” compared to spaetzles bought at the market. Like what, it’s good to get your hands dirty sometimes!

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