Spätzle

The Bauernspätzle are made using the finest Demeter durum wheat from a Demeter farm in Italy, with which the Spielberger Mühle has been partnering for over 20 years. The warm climate in Italy is essential for the healthy growth of this grain variety. Durum wheat is a special type of wheat with a very hard kernel that is traditionally used for pasta. To make it, the semolina is sifted out when the durum wheat kernel is ground. The semolina is then processed into Spätzle. What makes Bauernspätzle special is that it is made without eggs. Spätzle tastes great in traditional Swabian dishes such as Käsespätzle or lentils with Spätzle, but also pairs well with dark sauces, cream sauces, or mushroom sauces.   The pasta packaging is made from 100% wood, a renewable resource. It can be fully collected as waste paper and 100% recycled. Through a long-term partnership with Bergwaldprojekt e.V., Spielberger Mühle funds the planting of trees each year, as well as the care and preservation of existing forests. This gives something back to nature.