description Spätzle Overview
Spätzle are a type of soft egg noodle originating from the Swabia region of southern Germany, also popular in neighboring Austria and Switzerland. The dough is typically made from flour, eggs, and salt, and is scraped or pressed into boiling water to cook. They are documented in regional texts as far back as the 18th century and are recognized as a traditional specialty of the area. Spätzle are commonly served as a side dish with meat and gravy or incorporated into casserole dishes for fans of Central European comfort food.
insights Ranking position
Spätzle ranks #96 of 156 in the Noodle Dish ranking, behind Sukhothai Noodles, ahead of Pasta all'Assassina.
help Spätzle FAQ
What region of Germany is known for originating Spätzle?
Spätzle is a traditional soft egg noodle originating from the Swabia region of southern Germany. The dish is also incredibly popular in neighboring German-speaking countries, including Austria and Switzerland.
What are the primary ingredients in traditional Spätzle dough?
The dough is simply made from wheat flour, eggs, and salt, often moistened with a splash of water or sparkling mineral water. Unlike Italian pasta, traditional Swabian Spätzle does not contain olive oil.
How are Spätzle traditionally formed before cooking?
The sticky dough is traditionally scraped from a wooden board directly into boiling water using a knife. Modern cooks often use a specialized tool called a Spätzlepresse (spaetzle press) or a Spätzlehobel to press the dough into the water.
What is the most famous dish made using Spätzle?
One of the most famous preparations is Käsespätzle, which tosses the hot noodles with grated Emmentaler or Gruyère cheese and crispy fried onions. It is a staple comfort food dish throughout southern Germany and the Alps.
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