The origin of the famous spaetzles and way to make it

There is a lot of different kinds of noodles and pasta. but did you know German culture has its own great noodle dish? check this special egg noodle with a way to cook and also how can cook this dish healthier.

Origin and discovery of spaetzle 

History has led people to think that the spaetzle is only a specialty of German gastronomy, whereas, in reality, it is a dish that all German speakers (Germany, Hungary, Switzerland, Austria, and Alsace) have adopted.

However, it was a German cook from the Stuttgart region who invented the spaetzle. The origin of the word “Spaetzle” comes from the fact that when the spaetzles are cooked and served on a plate, one has the impression of seeing a sparrow’s nest.  

“Spaetzle” is a Swabian word which is a diminutive of “sparrows.” The terms vary from region to region, but the various recipes in local cuisine always refer to the egg pasta that accompanies many dishes with sauces.

Spätzles are thinner and longer variants of Knöpfles or Knopfler, a term meaning “little button” in several dialects of German. However, spaetzle is a homemade pastry, whereas Knepfle refers more often to gnocchi or dumplings.

Spaetzle, a pasta-like no other 

Simple and delicious, spaetzles are small fresh pasta in the shape of threads or small buttons, made with wheat flour, milk, eggs, and salt. Unlike noodles, they are softer and moister. They are cooked quickly in boiling salted water, and they go well with sauce dishes. But they can also be eaten straight from the boiling water.

To give them a pleasant taste, it is also possible to refresh them so that they do not stick and to pass them in butter in a frying pan so that they become crispy. 

Cooking and preparation of spätzle 

Unlike other types of pasta, spätzle does not have a predefined shape. It is not macaroni, tagliatelle, or penne. It is a dough that you can cut to size. The pieces are therefore irregular. You cook your spätzle in boiling salted water for 5 minutes. When cooked, the spätzle will rise to the surface. 

 Drain them and then put them directly into cold water to prevent them from sticking together. Spätzle goes well with any meat or sauce dish. However, you can sauté your spätzle, like Chinese noodles, or cook it au gratin, like lasagna! It’s up to you to invent the recipe that suits you.

The different methods to make spaetzles 

Different methods used to make spaetzles. The oldest technique before the arrival of the press or the spaetzle scraper, consisted of putting the dough on a wet board and dropping thin strips of spaetzle dough into boiling salted water using a knife.

Then there was the use of a spaetzle grater to be placed on top of a saucepan. A ball of dough is placed on it and pressed down with a scraper that slides over the grater. 

To simplify the task, many companies have designed different kitchen utensils. However, most housewives swear by the traditional spaetzle press because the perforated grater produces more Knöpfles than spaetzles.

Then there is the press technique, which consists of putting a bit of dough in the press and then passing it through the holes. 

How can I eat spaetzle more healthier

Eating well(www.eatingwell.com)’s Ivy Manning suggests a healthy way to cook spaetzle. She suggests using low-fat milk, extra virgin olive oil, and whole grain mustard. It’s totally 203 calories and you can also apply “Gluten-free flour” to the recipe, which can be even healthier.

Key ingredients

4 large eggs
¾ cup 3/4 cup plus 2 tablespoons low-fat milk
1 ½ tablespoon whole-grain mustard
½ teaspoon salt
¼ teaspoon ground pepper
2 cups all-purpose flour ( You can switch to a Gluten-free option).
1 teaspoon extra-virgin olive oil plus 2 tablespoons

Way to cook and detail recipe : please check this Link from eating well

Conclusion

The existence of the spaetzles proves that pasta cultivation is not only held by Italy and China since this pasta variety found mainly in Germany and Alsace are in their homelands.