spaetzle

Spaetzle, also spelled Spätzle, is a type of soft egg noodle or dumpling that is a staple of German, Austrian, Swiss, and Alsatian cuisines. Originating in Swabia, a region in southwestern Germany, it has spread across the Alpine region and beyond.

The batter is made from flour, eggs, salt, and liquid (usually water or milk). The dough is thick and spoonable. Traditional shaping methods include pressing the batter through a Spaetzle board (a ridged wooden board) or a perforated colander; a spaetzle press or even a long knife scraped across a board are used in other traditions. The noodles are dropped into a pot of salted boiling water and cooked until they float to the surface, then drained.

Spätzle can be irregular little dumplings or short, flat ribbons. In Swabia they are common; in Austria and Bavaria they may be called Knöpfle (button-shaped) or Spätzle; in Switzerland they are called Spätzli or Spätzli.

They are served as a side dish or as a main course. Classic preparations include Käsespätzle (with cheese and onions), or served with roast meat gravy, mushroom sauce, or as a soup ingredient. Fresh spaetzle are typically soft and tender; dried versions exist but are less common. The dish is associated with home cooking and regional identity.