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Spaetzle is a noodle dish that originated in Germany and is now popular in many other countries. The word "spaetzle" comes from the German word for "little sparrows." The dish is made by combining flour, eggs, and water to create a dough, which is then extruded through a colander or other tool with small holes. The noodles can then be boiled and served with a variety of sauces or other toppings.
Spaetzle has been a part of German cuisine for centuries, and the dish is thought to have originated in the Swabian region of Germany. The first written mention of spaetzle comes from a cookbook published in 1725. The dish gained popularity in other parts of Germany and Austria in the 19th century, and it began to spread to other countries in the 20th century. Today, spaetzle is a popular dish in many parts of the world and is often served as a side dish or main course.
When making spaetzle, patience is key! Start by heating up the right amount of water and adding the right amount of salt and butter to it. Once it is boiling, slowly add the spaetzle dough and stir continuously. Make sure to use a spoon or spatula to scrape the dough off the bottom of the pot, so that it doesn’t stick and burn. As the spaetzle cooks, it will begin to float to the top. When it does, use a slotted spoon to remove it from the water and place it on a plate. Finally, season with salt, pepper, and your favorite herbs and spices. This will ensure that your spaetzle is delicious and cooked to perfection.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|sweet yellow onion|
|lemon zest lemon juice|
|10x powdered sugar|
|bavarian bergkäse cheese|