Spätzle
Homemade Swabian noodles, often served with cheese (Käsespätzle) or as a side dish.
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 origins are deeply rooted in the Swabia region of Germany. Evidence suggests that variations of this pasta have been around since the early 18th century, possibly even earlier. The dish evolved from simple, rustic preparations born out of necessity and resourcefulness, as it uses basic ingredients readily available to Swabian farmers.
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Spätzle is more than just a food; it's a symbol of Swabian identity and culinary heritage, deeply ingrained in the region's traditions and celebrations.
Regional Pride
Spätzle, particularly Käsespätzle, is a point of pride for Swabians. It's often featured in regional festivals and is considered a comfort food deeply associated with home and family.
Family Tradition
Making spätzle from scratch is often a family tradition, passed down through generations. Recipes and techniques vary from family to family, adding a personal touch to each batch.
Versatility
Spätzle's versatility makes it a staple in Swabian cuisine. It can be served as a main course (Käsespätzle), a side dish to meat dishes like Sauerbraten or Rouladen, or even incorporated into soups.
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Spätzle boasts a mild, slightly eggy flavor that serves as a versatile canvas for accompanying sauces and dishes. Its subtle flavor complements both savory and, less traditionally, sweet preparations.
The primary flavor profile of spätzle comes from the eggs and flour used in its dough. The eggs contribute richness and a slight savory note, while the flour provides a blank canvas. When served as Käsespätzle, the dominant flavor is the combination of creamy, melted cheese (often Emmental or mountain cheese) with the subtle egginess of the noodles, and often with the sharp bite of roasted onions. As a side dish, spätzle readily absorbs the flavors of gravies, stews, and other sauces it's paired with.
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Dough Consistency
The consistency of the spätzle dough is crucial. It should be thick enough to hold its shape but loose enough to be pushed through the spätzle maker or scraped from a board. Aim for a consistency similar to thick pancake batter.
Resting the Dough
Letting the dough rest for at least 30 minutes before cooking allows the gluten to relax, resulting in a more tender spätzle.
Salting the Water
Don't forget to generously salt the boiling water. This seasons the spätzle as it cooks and prevents it from being bland.
Spätzle Maker or Board
If you don't have a special spätzle maker, you can use a cutting board and a knife or spatula to scrape thin strips of dough into the boiling water. This method requires practice but can produce excellent results.
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