spaetzle

Spätzle ['?p?tsl?] (help·info) (also Spätzli in Northern Germany; 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, Slovakia, Hungary called csipetke, nokedli, galuska, (Spaetzle or Little Dumplings),[1] in France (Alsace), and in the Province of Bolzano-Bozen. Contents [hide] 1 History 1.1 Etymology 2 Preparation 2.1 Spätzle dishes 3 See also 4 References 5 External links //

History Commercially produced thin spätzle

The geographic origin of spätzle is not precisely known; various regions claim to be the originators of the 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 Preparation of Käsespätzle using a spätzle press, similar to a potato ricer

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, theory nr. 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, theory nr 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, theory nr 3: the name is Germanized by the Swabians from the Italian verb spazzare (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 Spätzlepress Spaetzle combined with Cheese and Onions

Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce