Spätzle

Spätzle is a type of soft egg noodle or dumpling that originated in the Swabia region of Germany. It is considered a traditional dish and is often served as a side dish or a main course. The basic ingredients for spätzle are flour, eggs, and salt, with water or milk sometimes added to achieve the desired consistency.

The preparation of spätzle involves pressing the dough through a specialized perforated board or colander directly into boiling salted water. This creates small, irregular-shaped noodles that cook quickly. Once the spätzle float to the surface, they are typically drained and can be served immediately.

Spätzle can be prepared in various ways. Plain spätzle is a common accompaniment to hearty meat dishes, such as goulash or sauerbraten, and is also a popular base for vegetarian dishes. It can also be pan-fried after boiling, often with butter and onions, to create a dish called "Käsespätzle," which is essentially German mac and cheese, layered with cheese and topped with fried onions.

Variations of spätzle exist throughout Germany and neighboring countries, with slight differences in ingredients and preparation methods. It is a versatile dish enjoyed for its comforting texture and simple, satisfying flavor.