Spätzle: Information from Answers.com

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Home made knöpfle type spätzle

Commercial thin spätzle

The title of this article contains the character ä. Where it is unavailable, the name may be represented as Spaetzle.

Spätzle [ˈʃpɛtslə] (help·info) (also Spätzli in Northern Germany; Nockerln and Knöpfle in parts of Southern Germany and Austria; and Knöpfli in Switzerland), are a type of egg noodles and small dumplings found in the cuisine of Germany and regions of neighboring Austria, Switzerland,(Spätzle or Little Dumplings) Hungary where it is called csipetke, nokedli, galuska, and in Slovakia known as halušky,^[1] in France (Alsace), and in the Province of Bolzano-Bozen.

1 History
- 1.1 Etymology
2 Preparation
3 Spätzle dishes
4 See also
5 References
6 External links

History

The geographic origin of spätzle is not precisely known; various regions claim to be the originators of this noodle. Written mention of Spätzle has been found in documents dating from 1725, although medieval illustrations are believed to place this noodle at an even earlier date.^[2] Noodles more generally have a history extending back 4000 years (see Noodle and Pasta).

Today, in Europe spätzle are largely considered a "Swabian speciality"^[3] and are generally associated with the German states of Baden-Württemberg and Bavaria. The leading German producer is Herrman, which produces approximately 13,000 tons per year.^[4] The estimated annual commercial production of spätzle in Germany is approximately 40,000 tons, which does not include spätzle made by individual households.^[5] and restaurants. Premade spätzle are also available internationally from companies such as Maggi, a division of Nestlé.^[6]

Etymology

The linguistic origin^[7] of Spätzle is debated. The modern term with umlaut “ä” and Swabian diminutive “-le” is distinctly German. The theories are as follows:

German origin 1: the name is derived from spät (meaning late), referring to the fact that these noodles, unlike most, are made quickly in small batches and just before serving.

German origin 2: Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German). This theory may reflect that traditional Spätzle are never shaped.

Italian origin: the name is Germanized by the Swabians from the Italian verb spezzare (meaning to break or split) or noun pezzo (meaning slice), referring to how the dough may be formed into noodles.

In Spätzle, the -le suffix makes the word a diminutive, hence "little slices", "little sparrows", and "little late ones".

Preparation

A "hopper" (hobel) type spätzle maker

Spätzlepress

Preparation of Käsespätzle using a spätzle press, similar to a potato ricer

A "strainer" type spätzle maker; a thick batter is pushed through the holes using a spatula or the back of a spoon

Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce a thinner dough. One traditional method of determining the correct proportions of ingredients is to use as many eggs as there will be people served, plus one egg. To the eggs an equal volume of water or milk is added. Then gradually enough flour is added to reach the desired consistency. In addition to salt, spices such as nutmeg, dill, or caraway may be used, depending on what foods the spätzle will accompany.^[8] For certain specialty dishes, the dough may be enriched with minced pork liver (resulting in Leberspätzle), spinach, or finely grated cheese.

The desired consistency varies from a soft, sticky dough to a thick batter. The consistency, and the method used to form the noodles, affects the resulting shape of the noodles. Common variants are small button or lump noodles (Knöpfle), large thick noodles, and long thin noodles. All are more or less irregular.

Handmade Spätzle is formed by grating a lump of dough, scraping strips of dough from a cutting board or the rim of a bowl, by pushing the dough through a mechanical device. Several types of spätzle maker devices are available, that resemble a strainer, (or colander), a potato ricer, a food mill or coarse grater.

Home made spätzle are formed directly over a large pot of boiling water (usually) or broth, into which they drop. After boiling gently for about three minutes, the spätzle rise to the surface; they are drained and served immediately.

Commercially made noodles marketed as spätzle may bear little resemblance to handmade spätzle, being more or less regular in shape, and dried. They are cooked in the same manner as any dried egg noodle.

Spätzle dishes

Home made thin spätzle with lentils and sausage

Spaetzle with cheese and onions

Paprikahuhn (paprika chicken stew) with handmade small Knöpfle

Spätzle typically accompany meat dishes prepared with an abundant sauce or gravy, such as sauerbraten and rouladen. In Hungary spätzle often are used in soup. Spätzle also are used as a primary ingredient in dishes including:

Savory

Linsen, Spätzle und Saitenwürstle: Spätzle with lentils and fine-skinned, frankfurter-style sausages
Käsespätzle: Spätzle mixed with grated cheese (typically Emmenthaler) and fried onion
Gaisburger Marsch: Traditional Swabian beef stew
Krautspätzle: Spätzle mixed with Sauerkraut, onion, butter and spices such as marjoram and/or caraway
Goulash: pork and beef with brown gravy served with spaetzle

Sweet

Kirschspätzle: Spätzle mixed with fresh cherries, dressed with butter, sugar and cinnamon and/or nutmeg. In Allgäu, this is served as a one-dish supper in late summer.
Apfelspätzle: Spätzle with grated apples in the dough, dressed with butter, sugar, and cinnamon. In Allgäu, this is served as a one-dish supper in autumn.