Spätzle
Homemade Swabian egg 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, with evidence suggesting its existence as early as the 18th century. Initially a peasant food, it was made from simple ingredients readily available in rural households. The dish gained popularity over time, becoming a staple in Southern Germany and Austria.
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Spätzle, especially Käsespätzle, is considered a comfort food deeply connected to Swabian and Bavarian culture. It is often enjoyed at family gatherings, festivals, and in traditional restaurants.
Regional Identity
Spätzle is strongly associated with the Swabian region of Germany and is a source of regional pride. Recipes and preparation methods can vary from family to family, adding to its cultural significance.
Festive Occasions
Käsespätzle is frequently served at Oktoberfest and other regional festivals, showcasing traditional Swabian cuisine to a wider audience.
Comfort Food
Due to its simple ingredients and comforting flavors, Spätzle is often enjoyed as a home-cooked meal and evokes feelings of nostalgia and warmth.
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Spätzle offers a comforting and subtly savory flavor profile, primarily derived from the eggs and flour. When prepared as Käsespätzle, the cheese adds a rich, creamy, and often pungent dimension to the dish.
The flavor of spätzle itself is mild, allowing it to pair well with a variety of sauces and toppings. The egg provides richness and a slightly custardy texture. Käsespätzle incorporates a combination of cheeses, such as Emmental, Gruyère, or mountain cheese, which contribute nutty, savory, and sometimes sharp flavors. Caramelized onions often accompany Käsespätzle, adding sweetness and depth.
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Dough Consistency
The dough consistency is crucial. It should be thick and elastic but still able to drip or be pushed through a spätzle maker or a coarse grater. Start with less liquid and add more gradually until the desired consistency is achieved.
Using a Spätzle Maker
A spätzle maker (Spätzlehobel) is the easiest way to form the noodles. Make sure the dough is pushed evenly through the holes for consistent shapes.
Resting the Dough
Allowing the dough to rest for at least 30 minutes before cooking helps the gluten relax, resulting in a more tender noodle.
Cheese Selection
For Käsespätzle, use a blend of flavorful cheeses that melt well, such as Emmental, Gruyère, and Appenzeller. Adjust the proportions to your taste.
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