Swabian Spätzle facts for kids

Spätzle (pronounced "shpetz-luh") is a special kind of pasta from a region in Germany called Swabia. It's also popular in other German-speaking areas. Spätzle often looks like small, long noodles. People usually eat it as a side dish, but it can also be the main part of a meal with other ingredients. A similar pasta, but more round, is called Knöpfle (pronounced "knurp-fluh"). You can find Knöpfle in places like Baden-Württemberg and Bavarian Swabia.

Spätzle is made from a dough that uses fresh eggs. It has a unique, rough surface. The soft dough is put directly into boiling water or steam. This makes Spätzle the only pasta that gets cooked for the first time while it's being made! The shape can be thin or thick, long or short.

What's in a Name?

The name "Spätzle" comes from the Swabian dialect of German. It's a small version of the word "Spatz," which means "sparrow." So, "Spätzle" might mean "little sparrows." In the 1700s, this dish was sometimes called "Wasserspatzen," meaning "water sparrows."

People think the name came from how the Spätzle looked back then. They might have thought the shapes looked like little sparrows. Some language experts also believe the name comes from a word meaning "clump," because the dough can form small lumps.

In different places, Spätzle has other names:

• In Switzerland, it's called "Spätzli" or "Chnöpfli."
• In Austria, especially in the north, it's called "Nockerln."
• Hungary has similar dishes called "nokedli" or "galuska."
• Slovakia has "galuska" or "halušky."

Sometimes, people tell the difference between Spätzle and Knöpfle based on their shape. Spätzle are usually much longer than they are wide. Knöpfle are more round, with their length not much more than their width.

History of Spätzle

Spätzle and Knöpfle have been important in Swabian cooking for hundreds of years. They are a big part of the region's food history. Many poems have been written about Spätzle, calling it "the favorite dish of the Swabian people." Some famous poems include "The Praise of Swabian Knöpfle" and "The Spätzle Song."

People have been making Spätzle in Swabia since at least the 1700s. Back then, a grain called spelt was very common in Swabia. Spelt was popular because it could grow well even in poor soil. This was important because many people in the area were farmers and not very rich. Spelt is high in gluten, which means you could make dough from it even without adding eggs, which were sometimes hard to get. That's why spelt flour is still often used for Spätzle.

Originally, people made Spätzle by hand, scraping the dough off a board into boiling water. This way of making it is still seen as very special. In the early 1900s, machines were invented to make Spätzle faster, but still in a way that felt "homemade." As times changed and people became more well-off, Spätzle went from being an everyday food to a special dish for holidays. By 1937, people in Swabian farming villages called it a "festive dish." A poet named Sebastian Blau even said in 1936 that Spätzle was "the foundation of our cuisine" and "the glory of our country."

Today, you can find Swabian Spätzle and Knöpfle in almost every pasta shop in Swabia. Since the 1980s, they have also been sold successfully to other countries. Spätzle is part of many Swabian traditions and celebrations. There are even cooking competitions and world records for making Spätzle by hand! There's even a Spätzle museum in Bad Waldsee, Germany, which opened in 2013.

The oldest known recipes for Spätzle are from a cookbook written in 1783 by Rosina Dorothea Knör.

Making Spätzle

Ingredients

Spätzle dough is usually made from flour, eggs, lukewarm water, and salt. Sometimes, people also add milk. The most common flour used is a fine wheat flour, but it can also be mixed with spelt flour or fine semolina. This helps stop the dough from getting lumpy.

How to Prepare

Unlike other pasta doughs that are kneaded, Spätzle dough is stirred. This makes it softer and wetter. There are a few ways to make Spätzle:

• Scraped: This is the traditional way. The fresh dough is put on a wet board, often tilted. Then, thin strips of dough are scraped off the board directly into boiling salty water. This method takes practice!
• Pressed: A special tool called a Spätzle press pushes the dough through holes into the water. This makes long, even Spätzle.
• Shredded: There are also "Spätzle planes" (like a grater) that can make either thick, short Spätzle (Knöpfle) or longer ones.
• Sieves: Some people use Spätzle sieves, which are like colanders with large holes, to drop the dough into the water.

Once the Spätzle are cooked, they float to the top of the water. You can then scoop them out with a slotted spoon. It's best not to rinse them with water; they should be served hot.

You can also buy premade Spätzle that are either dry or frozen. These can be boiled directly in hot water.

Popular Spätzle Dishes

Spätzle is very versatile and can be used in many different dishes:

• Apple Spätzle: A sweet version found near Lake Constance. Steamed or stewed apple slices are added to roasted Spätzle, then sprinkled with sugar or cinnamon.
• Roast Spätzle: Spätzle baked until golden brown, often added to soups.
• Spelt Spätzle: Made using spelt flour for a different taste.
• Egg Spätzle: Spätzle tossed in a pan with melted butter and mixed with scrambled eggs.
• Gaisburger Marsch: A traditional Swabian stew that includes Spätzle.
• Cheese Spätzle: This is probably the most famous Spätzle dish! It's very popular in Swabia, the Allgäu region, and Vorarlberg (where it's called "Käsknöpfle"). It's made by layering Spätzle, onions, and different types of cheese, like Emmental or mountain cheese. It's often served with green salads or potato salad.
• Herbal-Spätzle: Finely chopped herbs like parsley or tarragon are added to the Spätzle dough.
• Cabbage Spätzle: Spätzle heated in a pan with Sauerkraut and bacon until the cabbage is partly browned.
• Liver Spätzle: Made with pureed raw liver added to the dough. They are served with fried onions or in soup.
• Lentils with Spätzle: A classic Swabian dish, often served with a type of sausage.
• Poppy Spätzle: Spätzle roasted in a pan with ground poppy seeds and sugar.
• Spinach Spätzle: The dough has finely chopped spinach (or wild garlic) added to it. It's often served with bacon or a ham and cream sauce.

Protected Spätzle

Since March 2012, "Schwäbische Spätzle" and "Schwäbische Knöpfle" have a special EU quality seal. This means they are "protected geographical indications." This seal protects them as a regional specialty across Europe. To get this seal, the Spätzle must be made or processed in the region of origin. For these Spätzle, the region includes all of Baden-Württemberg and the Bavarian district of Swabia.