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'Spätzle' ([ʃpɛtslə], German, sometimes explained as being a diminutive of ''Spatz'' "small sparrows") are similar to noodles and much used in southern Germany (Baden-Württemberg, Bavaria), western Austria, Switzerland, Alsace and sometimes also in Italy (in Alto Adige/Südtirol and other northern regions, where they are named "Troffi" in Italian). Until the 1950s, Spätzle were also consumed in Malta, where they were called pezzelati, but their consumption declined and came to an end with the introduction of ready-made pasta. They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is simple, consisting of eggs, flour, and salt.

The classic variety are "button" Spätzle (''Knöpfle''), which are lentil-shaped. If the dough is of firmer consistency, elongated (more noodle-like) Spätzle may be formed. This is the variety that can be purchased dried and packaged.
Spätzle can accompany any meat dish that is prepared with a sauce. Examples of Spätzle recipes include:

★ ''Linsen, Spätzle und Saitenwürstle'': Spätzle with lentils and fine-skinned frankfurter-style sausages

★ ''Kässpätzle'': Spätzle mixed with a large quantity of grated cheese and a topping of fried onions , fried in a pan or baked in the oven, served as a substantial main course

★ ''Gaisburger Marsch'': a stew containing Spätzle

★ ''Krautspätzle'': Spätzle mixed with Sauerkraut, onions, butter and spices such as majoram and/or caraway.
However, the most traditional, minimalist approach to Spätzle involves only butter, bread crumbs and a little grated cheese tossed together.

Contents

Original Swabian Spätzle Recipe:

Preparation:

External links

See also

Original Swabian Spätzle Recipe:

You need:
- 6 eggs
- 500 g flour
- 2 hints of salt
- a cup of cold water

Preparation:

Put the flour, eggs and salt into a bowl and stir them well with a solid wooden spoon. Add water bit by bit until the dough is full of bubbles.
Boil at least 2 litres of water with a hint of salt. Now coat a wooden slat with some dough. Take a dough scratcher and scrape the dough in little pieces into the boiling water. Take the spaetzle out of the water as soon as they surface.

External links

★ Detailed instruction how to cook Spätzle

★ Instructions and video on how to cook Kässpätzle

★ Recipe for Spaetzle (using American-style measurements many photos)

See also

★ "Spätzle" is also the name of a protein found in the fruit fly Drosophila melanogaster.