Spaetzle is a type of egg noodle with an irregular shape and a rough, porous surface, made from a soft, glutinous dough of flour, eggs and water. It is most closely associated with the Swabia region of southern Germany and with Alsace, and is also eaten throughout Austria, Switzerland, Liechtenstein, the French regions of Lorraine and Moselle, and South Tyrol. A traditional Swabian guideline calls for a number of eggs equal to the number of servings plus one. The soft dough is pushed directly into boiling water or steam to cook, and spaetzle is typically served as a side dish alongside meat in sauce, or combined with ingredients such as cheese and fried onion to form a main course; regional names for the dish include Spätzle, Knöpfle, Spatzen, and the Hungarian nokedli.
Facts
Origin Period, From (Year)Sourced to the subject's own account Origin RegionSourced to the subject's own account Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 1 FAQs
How many eggs does spaetzle dough need?
The Swabian rule of thumb is one egg per serving plus one more.
The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.
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Also in Geography Atlas: where this subject originated.
Source Spätzle (Wikipedia)tier 3
Also in Geography Atlas: where this subject originated.
Source Spätzle (Wikipedia)tier 3
Sources
1. Spätzle (Wikipedia)
WikipediaLead section
Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Lorraine, Moselle, and South Tyrol.
History section, 1725 Lentilio reference
In 1725, Rosino Lentilio, a councillor and personal physician from Württemberg, concluded that Knöpflein and Spazen were "all the things that are made from flour".
Bibliography section, Goeppinger Kochbuch citation
Sammlung vieler Vorschriften von allerley Koch- und Backwerk für junge Frauenzimmer, von einer Freundin der Kochkunst. [1. Auflage.] [Göppingen] 1783.
Introduction
Spätzle (German: [ˈʃpɛtslə] ), Spätzla Knöpfle or Spatzen, also called nokedli (Hungarian: [ˈnokɛdli]), are a type of egg pasta typically served as a side for meat dishes with sauce.
View the Source Wikidata: Spaetzle
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