Spätzle (,
German, sometimes explained as being a
diminutive of Spatz "small
sparrows") are similar to
noodles and much used in southern
Germany (
Baden-Württemberg,
Bavaria), western
Austria,
Switzerland,
Alsace and sometimes also in
Italy (in
Alto Adige/Südtirol and other northern regions, where they are named "Troffi" in Italian). Until the 1950s, spätzle were also consumed in
Malta, where they were called pezzelati, but their consumption declined and came to an end with the introduction of ready-made pasta. They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is simple, consisting of
eggs,
flour, and
salt. 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.
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