Spätzle
A type of soft egg noodle or dumpling found in the cuisines of southern Germany.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Spätzle's history stretches back centuries, with early forms likely developed in Swabia (Schwaben) region of southwestern Germany. The precise origins are somewhat shrouded in mystery, but the dish likely evolved as a simple, nourishing staple for farming communities, utilizing readily available ingredients like flour, eggs, and water or milk. Over time, regional variations and preparation methods developed, solidifying spätzle's place in Southern German cuisine and beyond.
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Spätzle is deeply ingrained in the culinary heritage of Southern Germany, particularly in Baden-Württemberg and Bavaria. It's more than just a side dish; it's a symbol of home cooking, comfort food, and regional pride. It is often associated with family gatherings and celebrations.
Swabian Cuisine Staple
Spätzle is considered a cornerstone of Swabian cuisine, with countless regional variations and preparation techniques passed down through generations. It's a dish often made at home, with families having their own secret recipes.
Comfort Food
Its soft texture and simple ingredients make spätzle a classic comfort food, often served during colder months to provide warmth and nourishment.
Versatility
The versatility of spätzle allows it to be paired with a wide range of dishes, reflecting the adaptability and resourcefulness of traditional German cooking.
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Spätzle offers a mild, slightly eggy flavor that acts as a perfect canvas for accompanying sauces and ingredients. Its subtle taste allows it to complement both savory and sometimes sweet dishes.
The primary flavors are derived from the eggs and flour, resulting in a delicate, doughy taste. The texture, often soft and slightly chewy, also contributes to the overall flavor profile. Salt is a crucial component, enhancing the natural flavors of the ingredients. Depending on the type of flour used (often wheat or spelt), there might be subtle nutty or earthy undertones. The flavor is ultimately determined by the sauce or dish it's served with, such as cheese sauce (Käsespätzle), meat stews (Gulasch), or vegetables.
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Dough Consistency
The consistency of the dough is crucial. It should be thick enough to hold its shape but thin enough to be pushed through a spätzle maker or scraped from a board. Add water or flour gradually to achieve the right consistency.
Salt the Water
Like pasta, spätzle should be cooked in generously salted boiling water. This seasons the noodles from the inside out.
Don't Overcrowd the Pot
Cook the spätzle in batches to avoid overcrowding the pot, which can cause them to stick together. Once the spätzle float to the surface, they are cooked.
Use High-Quality Eggs
Using high-quality, fresh eggs can significantly improve the flavor and texture of the spätzle.
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