Everything worth knowing about spaetzle

What are swabien egg spaetzle, are the noodles?

It depends on what you have in front of you, the purchased package of so-called egg spaetzle or fresh homemade spaetzle

Why egg spaetzle out of the bag should call Spaetzle is personally a mystery to me. Because with real spaetzle in my opinion have nothing to do, I think these are ordinary pasta only in a slightly different form. Also in terms of taste, I can not even compare it with fresh spaetzle.

So even and freshly made egg noodles do not want to have anything to do with pasta.

Spätzle are a Swabian specialty that should always be made fresh.
For all North German and Not-yet Spätzle-eaters: Please confuse what there is to buy in supermarkets so, so-called egg spaetzle from the bag never with homemade spaetzle.
Dried, vacuumed or frozen spaetzle, contribute in my opinion to the bad reputation of Spaetzle in some areas of Germany.
Homemade taste, and very good.

What is his pasta for the Italian is his spaetzle for the Swabian. Spätzle are the "Swabian pasta". No one knows exactly, but the assumption is obvious that just as the pasta and the spaetzle in Italy have their origin. Pasta, however, has made the triumphal procession all over the world, while spaetzle on the way from Italy to the whole world probably got stuck with the Swabians. Maybe the reason lies in the Swabian mentality. A secret was made about the spaetzle dough and with the words: "Spaetzle can only cook Swabians", the recipe was not given any further.
That's a pity, because spaetzle is often the better pasta. Easier to make, spaetzle absorb more taste and are suitable for almost all pasta dishes. Whether spaghetti, penne or fusilli, in most cases you can replace them with spaetzle.

Does it mean spaetzle or egg spaetzle

The question is not so easy to answer, because it is probably both the same, the only difference I can imagine, the poor people used to make so-called water spouts, spaetzle with almost no or no eggs, the rich Layer made her spaetzle only with eggs and without water so-called egg spaetzle.
Whether this theory is correct or not, I can not prove, but I once read something similar.
Spaetzle or Knöpfle?
Only briefly a very big "Mea Culpa" to the Swabian housewife, who certainly despairing of my ignorance of spaetzle: Yes, I already know myself, I'm also Schwabe, born and raised in Ulm. Of course, I know that only the Swabians make real spaetzle, either scraped by hand or pressed through the spaetzle pusher. The Bavarians and Austrians make Knöpfle. Well, the article is written for the whole world and most know what are spaetzle, but few have any idea of ​​Knöpfle and therefore I will continue to say the sake of simplicity Spätzle to Knöpfle, because both taste very good.
So again to Spätzle dough, (here also the official basic recipe) no matter if he is fat or thin, long or short, beaten by old tradition by hand, or at least, the modern housewife makes it easy, with the stir bar, it always gives good spaetzle.

Knöpfle is something of a Swabian swear word for short spaetzle

But "Knöpfle" comes from the Swabian, the Swabians have apparently ousted.
Knöpfle comes from the Swabian button and that means with Swabians one makes a knot for example in the Schnürschenkel.
Knots, however, were called the first spaetzle in the very early days. So it's not surprising that you make spaetzle with different methods. Scrape by hand, press through the spaetzle swab or rub with the planer. OK, I admit it, if you work with the spaetzle press, the spaetzle swab, then the spaetzle dough of course has to be exactly right, so be thick and tough, otherwise it will come out everywhere, just not in front out of the holes. If you use a planer your spaetzle dough must be rather thinner and not so tough, otherwise it rolls only in the slide back and forth. So not easy.
But I'm talking about the ingenious spaetzle wonder, and it does not matter how the spaetzle dough is, because it always works. No matter if 100% Swabian blood flows through your veins, or if you grew up in Australia.
With the spaetzle miracle every spaetzle can cook without any exercise.

Freitags sollten Sie ja kein Fleisch essen,

You should not eat meat on Fridays

So there is always fish, only a really good fish costs really good money.
Make it a tradition: on Fridays there is cheese spaetzle.
To calculate: Good fish costs 25 euros, good cheese spaetzle with good salad 5 euros, let's say 4 Fridays a month, that means dear housewife, at the end of the month the saved 80 euros budget money to give your husband back, as he will be happy ,
Psssst: Of course you can also put them in the black box, at the end of the year you have beautiful shoes.
I hope I brought you the spaetzle a bit closer, risk something, go unusual ways, make spaetzle.

In this sense
Siegfried Muxel

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