Swabian Spätzle

Spätzle, also called Spätzla, Knöpfle, Spatzen or nokedli, are a type of egg pasta typically served as a side dish for meat dishes with sauce. The dish is most closely associated with Swabia and Alsace, though it is also found in the cuisines of southern Germany, Austria, Switzerland, Liechtenstein, Lorraine, Moselle and South Tyrol; the glutinous egg dough is pressed or dripped through a perforated plate directly into boiling water or steam, producing an irregular, rough-surfaced noodle that can vary from thin to thick.