Today I’ll show you my Spaetzle recipe. We want to have a closer look at the popular side dish and then prepare it ourselves.
We also know Spätzle by the names Spaetzla, Spatzen and Spaetzli. It is a Swabian or Alemannic pasta in elongated form. The related knöpfle are rather round in shape and at home in the region of Baden-Württemberg and in Bavarian Swabia.
In Austria this pasta is called Nockerl.
Spaetzle, Knoepfle and Nockerl are egg pasta from fresh egg with an irregular form. The surface of this noodle is rough and porous, it absorbs sauces well.
How to cook Spaetzle: The whipped, tough dough is scraped in the traditional production over a Spätzle board (wooden board) directly into the boiling salt water.
Depending on the consistency of the dough, the spaetzle slicer produces short buttons or elongated spaetzle. The recipe presented here is a Bavarian-Austrian joint production and brings you delicious Spaetzle on your plate.
Wish you good luck and a good appetite!