Homemade pasta: in all shapes and colors, including flavored or stuffed varieties. Freshly made Spätzle taste the best, but you can also make tagliatelle in any household and, if desired, preserve them by drying. However, a pasta machine is necessary for the numerous varieties of Italian pasta made from durum wheat semolina. Handmade filled pasta, such as Maultaschen, Tortellini, and Kärntner Kasnudeln, are crafted by hand. The process of coloring and flavoring noodles, Spätzle, and more is also discussed in detail, whether with spinach, bell peppers, or black cuttlefish ink. The diversity of regional specialties leads to many culinary discoveries: whether it's German sausage Spätzle and Hefeknöpfle, Swiss chestnut noodles, buckwheat Spätzle from South Tyrol, alpine and steamed dumplings from Austria, Slovenian Struklji, Hungarian Tarhonya, or Chinese varieties.