Jump to recipe

Spätzle is the German version of egg noodles with a soft, chewy texture. Considered a Swabian specialty, it is also enjoyed in Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

Swabians and Spätzle are as inseparable as Bavarians and Knödel, or French and Baguette, or Swedes and smörgåsbord.   Eat it with Rouladen, or make it sweet – any Spätzle you have left over is perfect for cheese Spätzle!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.