Trentino’s spinach spatzle


Product used



4 servings


1 hour


200g boiled and drained spinach, 3 small eggs, 100ml water, salt, 2 cups of pastry flour, 1 grated nutmeg, 1 high cut slice of Mortadella Bologna IGP (PGI), grated Grana Trentino


Chop the spinach and put them in a blender with the eggs, water, nutmeg and a pinch of salt. Blend the ingredients and grind into a smooth and homogeneous cream. Pour the spinach mixture in a large bowl and gradually add flour. Let stand for a few minutes. Boil the cooking water for spatzle dumplings and in the meantime prepare the sauce in a frying pan. Cut the mortadella into strips and toss to make it crispy. Remove from heat and add a generous knob of butter. When cooking the spatzle, we suggest to use a potato masher (in this case keep the mixture harder by adding two more tablespoons of flour in the dough) or the dedicated tool that can be found in most household shops (in this case keep the mixture slightly more liquid by reducing the flour quantity used in the dough). Put them into the boiling hot salted water and when they come back to the surface, collect them using a slotted spoon. Then toss them with mortadella and butter and add some tablespoons of grated Grana Trentino.


Recipe created by Alice Gorgatti,, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium