Spätzle (Swabian diminutive of Spatz, thus literally “little sparrow”, are a type of egg noodle or dumpling of soft texture found in the cuisines of southern Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.
Here is a quick step by step or
check out the video tutorials
Gather your Ingredients
While it is simple to make, there are many options for the recipe.
What flour to use, milk or water plus eggs.
Eggs, Flour and Milk
Wheat flour is fine as long as it is plain flour, never use self-raising. It will explode in your pot!
By hand or use a mixer.
Here we have used milk but either milk or water is fine. Room temperature is best.
Use your Spaetzle Maker of Choice
Place the batter in your utensil and start
“Spatzle-ing”
Just 2/3 minutes to cook
Drop in boiling water but just simmer for 2 mins usually or when they float to the top.
Perfecto! Delicious Spaetzle!
You can serve straight from the pot or tossed in a little butter, or even sautéed in butter and parsley.
HISTORY:
The geographic origin of spätzle is not precisely known; various regions claim to be the originators of this noodle. Written mention of Spätzle has been found in documents dating from 1725, although medieval illustrations are believed to place this noodle at an even earlier date. Noodles more generally have a history extending back 4,000 years in East Asia and at least 2000 years in Europe.
Today, in Europe spätzle are largely considered a “Swabian speciality”. The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally.
SPAETZLE AROUND THE WORLD
Many European countries have their own version of Spaetzle in some version.
When you think that it is basically a mix of flour, eggs and water, we could be talking about Pasta, Dumplings, knopfle,
