zitteli

Zitteli refers to a traditional Swiss dish, specifically a type of pasta or noodle, often made from eggs, flour, and sometimes water. It is a simple yet versatile ingredient found in various regional cuisines within Switzerland. The exact preparation and ingredients can vary slightly from one canton to another, with some recipes incorporating a higher proportion of eggs for a richer taste and texture.

These noodles are typically cut into thin strips, resembling tagliatelle or fettuccine, though some variations might be wider or narrower. Zitteli are commonly served as a side dish to hearty stews, roasts, or goulash, absorbing the flavors of the accompanying sauces. They can also be the base for a simple meal, prepared with butter and herbs, or incorporated into soups. The texture is generally soft and yielding when cooked al dente.

While not as internationally renowned as some other pasta types, zitteli holds a significant place in Swiss culinary heritage. It represents a staple food that has been passed down through generations, adapting to local ingredients and tastes. Its understated nature allows it to complement a wide array of dishes without overpowering them, making it a reliable component of traditional Swiss cooking.