DE_1 | Swabian Noodles
Swabians love their Spätzle, a type of pasta. For centuries now, they have made Spätzle at home —as a side dish to roasts with lots of gravy or as a standalone dish coming with cheese or sauerkraut, for instance. The dough is traditionally mixed —not kneaded— using flour, eggs, water and salt. Mix one pound of flour (use special Spätzle flour; it is less lumpy), at least five eggs, salt and water (as needed), and beat until the dough becomes smooth and chewy. In batches, the dough is then scraped or shaved directly into simmering salted water. According to the traditional method, the dough must be placed on a board flattened at the front; later, with a special Spätzle scraper, it is cut into thin strips and put into the boiling salt water. On a Spätzle shaver, you push a slide back and forth, and the dough will fall through holes into the water below. If the holes are round and smooth, you get short, thick Spätzle; if they have noses pointing downward, you have long, thin Spätzle. Today there are Spätzle shavers in very different designs, but the dough is always spread through holes into the water. As a standalone dish, Spätzle are served with cheese and stewed onions, the so-called Kässpätzle (cheese Spätzle). Or they come mixed with sauerkraut and bacon as Krautspatzen (Sauerkraut Spätzle); or with lentils and sausages, or… Spätzle are still a cult dish in Swabia today.
(Image: © Pixabay)