Spätzle
Spätzle is a beloved staple of Swabian cooking in southern Germany, its irregular, hand-scraped shape a defining feature distinguishing it from more uniform pasta.
Soft, irregular German egg noodles, traditionally scraped straight into boiling water — comforting and often finished with melted cheese and crispy onions.
Ingredients
Method
Whisk flour, eggs, milk and salt into a thick, elastic batter.
Push the batter through a spätzle press or scrape small pieces directly into a pot of boiling salted water.
Cook until the spätzle float to the surface, then drain.
Toss with melted cheese and top with crispy fried onions if making käsespätzle.
The batter should be thick but still pourable — too stiff and it won't push through the press properly.
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