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Tress Feinste Nudeltradition
What are Spaetzle?
Are these Noodles?
No way, Spaetzle are way different from Noodles or Pasta.
Spaetzle are a Swabian speciality, which should be served fresh. For all Northern-Germans an None-Spaetzle-Eaters: Don't mix up the dryed, vacuum-packed or deep-frozen stuff you get in the supermarkets with fresh, self-made Spaetzle. vakuumierte und tiefgefrorene niemals mit selber gemachten Spätzlen. Hand-made taste well - very well. All other kinds of Spaetzle available seem to contribut to the bad reputation Spaetzle have in some regions of Germany, for what it's worth.
Spaetzle always consist of flour, fresh eggs and salt. The dough should be viscous.
Some add water, hot or cold. Some prefer mineral water, as it aerates. Others choose milk for their Spaetzle-dough.
Another method would be to mix curd to the Spaetzle-dough. I found about this in a Bavarian town called Landshut. It seems to be widely spread there, but only there. Which method or style is the bestß Well, I'd like others to judge this.
About the dough: I cannot think of any other food, where opinions seem to differ so much.
To keep a long story short, no matter which dough you use, Spaetzle are always tasty.
There are two extremes alternatives. If I visit the Swabian Alps for selling my ingenious Spaetzle-Wonder, I hear this alot: The dough is preparred 8 o'clock in the morning, and everytime the cook passes it, she stirs it for 5 minutes, so it will be ready at around 12 o'clock. They say, that is the only way to prepare tasty Spaetzle.
Travelling on trade fairs throughout Austria, I heard the second way. In Dornbirn (Vorarlberg) to be precise. I found a cook book, a pity I didn't take it with me that time. It wrote: The lazier the cook, the better the Spaetzle!" It told you, you have to recognize the flour and eggs in the dough, this would result in the best Spaetzle.
At this point, i'd like to say: "Mea culpa" to all Swabian housewives, who are certainly already became desperate because of my lack of knowledge of Soaetzle. Still, I know what I am talking about, I am Swabian - born in raised in Ulm. Of course I know that only Swabians cook real Spaetzle, while Bavarians and Austrians only cook Knoepfle. But this article is available to the whole world, where many people have heard about Spaetzle, but know only little about the existance of Knoepfle. Just to keep it easy, on this site, we will also call Knoepfle Spaetzle. Actually, both are just very tasty.
Ok, now back to the Spaetzle dough. No matter if he is thick or thin, long or short, traditionally hand-stirred, or - modern housewives tend to easen their burden - using a stirring staff, you will always cook tasty Spaetzle.
OK, I have to admit, if you work with a squeezer - the "Spätzleschwob" - your dough has to be very accuratly fitting to the recipe. It has to be thick and pasty. Otherwise the dough will be pressed in every direction, but not through the holes. If you use a Spaetzle-plane your dough has to be thinner and not as pasty, otherwise it will just move inside the slider, rather than run through the holes.
But this here is about my ingenious Spaetzle-Wonder, and with that it simply doesn't matter what consistency your dough has, because it always works with it. No matter if your a full-proof Swabian or if you grew up in Australia.
Talking about consistency. If your dough is a little thinner, it will adapt more flavour and absorb more sauce. If it is thicker, you will have to put on more sauce.
The well-known "Allgaeuer Kaesspaetzle" (Cheese Spaetzel) are made with a thinner dough.
The preparation of Spaetzle is very easy, just scrape the dough in boiling water, it is easiest though with my Spaetzle-Wonder. Now you just have to be aware for one thing, then nothing can go wrong anymore:
As soon as the Spaetzle come up to the surface again, take them out of the water immediately. And resist the thought of letting them cook for just one minute. Otherwise they will turn into sludge.
Spaetzle are claimed to be the probably fastest and cheapest side dish there is. And if it comes to me, i'd say also the tastiest. Ok, to all the Northern and other Germans, potatoes and dumplings taste well, too. But if you want to have a quick dish - go for Spaetzle. If you love variety, then prepare Spaetzle, and I promise to you, if you cook them fresh, they taste great.
Spätzle sind natürlich nicht nur eine hervorragende Beilage, nein Spätzle werden auch sehr gerne als Hauptspeise genossen. Allen voran Kässpätzle. Davon gibt es verschieden
If you found your favorite Spaetzle-dish, here is a little adviser:
As a Christian, you should not eat meat on Fridays, so you usually cook fish then, but good fish is a bit pricy. Make it a tradition: Friday is Kaesspaetzle-day.
Think about it: Nice fish is around 25 Euros, tasty Kaesspaetzle with side salad are only around 5 Euros. 4 Fridays a month means, you saved 80 Euros till the end of the month.
I hope I could tell you some nice facts about Spaetzle. Take a small risk, and wander on off the beaten track. Prepare Spaetzle.
On this note
Siegfried Muxel
Find more Information on Spaetzle on Spätzle.de
A short track record of Spaetzle
Originally a poor mans dish, then Swabian-Alemanni national dish, today a highly valued delicacy, which is served in the world-class hotels. The main thing is, they are homemade and not dried and flavourless out of the paper bag.