Spaetzle

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Contents 1 Name Variations 2 About Spaetzle 3 Production of Spaetzle 4 Buying Spaetzle 4.1 Spaetzle Variations 5 Preparing Spaetzle 6 Cooking Spaetzle 7 Storing Spaetzle 8 Spaetzle Nutrition 8.1 Spaetzle Nutritional Research 9 Spaetzle Recipes 9.1 Spaetzle Related Recipes

[edit] Name Variations

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• spetzli

[edit] About Spaetzle

Wikipedia Article About Spaetzle on Wikipedia

Spätzle (German, sometimes explained as being a diminutive of Spatz "small sparrows") are similar to noodles and much used in southern Germany, western Austria, Switzerland, Alsace and sometimes also in Italy (there they are named "Troffi"). They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is a simple affair, consisting of eggs, flour, and salt. Some Spätzle recipes also contain milk or water.

The classic variety are "button" Spätzle (Knöpfle), which are lentil-shaped. If the dough is of firmer consistency, elongated (more noodle-like) Spätzle may be formed. This is the variety that can be purchased dried and packaged.

[edit] Production of Spaetzle

[edit] Buying Spaetzle

[edit] Spaetzle Variations

[edit] Preparing Spaetzle

[edit] Cooking Spaetzle

[edit] Storing Spaetzle

[edit] Spaetzle Nutrition

• Spaetzle Nutrient Charts

[edit] Spaetzle Nutritional Research

[edit] Spaetzle Recipes

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	Spaetzle Recipe Buying Spaetzle Article Spaetzle Nutritional Research Article Spaetzle Preparation Article Spaetzle Cooking Method Article

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[edit] Spaetzle Related Recipes

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