spätzle
Swabian egg pasta with an irregular, rough, porous shape, pressed or dripped through a perforated plate into boiling water or steam. Usually a side for meat with sauce, or a main with cheese and onion.
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About this dish
Commonly associated with Swabia and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Lorraine, Moselle, Trentino and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. Spätzle is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use.