Spätzle

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Spätzle (German, sometimes explained as being a diminutive of Spatz "small sparrows") are similar to noodles and much used in southern Germany, western Austria, Switzerland, Alsace and sometimes also in Italy (there they are named "Troffi"). They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is a simple affair, consisting of eggs, flour, and salt. Some Spätzle recipes also contain milk or water.

The classic variety are "button" Spätzle (Knöpfle), which are lentil-shaped. If the dough is of firmer consistency, elongated (more noodle-like) Spätzle may be formed. This is the variety that can be purchased dried and packaged.

Spätzle may accompany any meat dish and are generally prepared with a sauce. Examples of variations of Spätzle are:

eaten with sweet-sour lentils and fine-skinned frankfurter-style sausages in Schwaben, also known as the famous Linsen, Spätzle & Saitenwürstle.
mixed with fried onions and grated cheese (lots), then fried in a pan or baked in the oven as a substantial main course, mostly in Swabia and Bavaria, as Kässpätzle.

However, the most traditional minimalist approach to spätzle serves it with only butter, bread crumbs and a little grated cheese tossed together.

[Detailed instruction how to cook Spätzle]

Spätzle is also the name given to a particular genetic mutation of the fruit fly drosophila melanogaster.

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