Spätzle
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- For the Spatzle-processing enzyme (SPE), see Drosophila melanogaster.
Spätzle ['ʃpɛtslə] (also Spätzli or Knöpfle) are a type of egg pasta or dumpling typically found in cuisine from southern Germany and regions of neighboring countries, such as Austria, Switzerland, France (e.g. Alsace) and Italy (e.g. Bolzano-Bozen).
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[edit] History
The geographic origin of Spätzle is not precisely known; various regions claim to be the originators of the dish. Written references to Spätzle have been found in documents dating from 1725, although medieval illustrations are believed to place Spätzle at an even earlier date.[1]
Today, Spätzle are largely considered a "Swabian specialty"[2] and are generally associated with the German states of Baden-Württemberg and Bavaria. The estimated annual production of Spätzle in Germany is approximately 40,000 tons, which does not include Spätzle made by individual households. The leading German producer is Herrman, which produces approximately 13,000 tons per year.[3] Premade Spätzle are also available internationally from companies such as Maggi, a division of Nestlé.[4]
[edit] Etymology
The linguistic origin of "Spätzle" is also not known; it is debated whether the name is of German or Italian origin. Two prevalent theories are as follows:[5]
- German origin: Before the invention and utilization of mechanical devices, Spätzle noodles were shaped by hand or with a spoon. The shape of the resulting noodles was thought to resemble that of sparrows (German: Spatzen), which, consequently, lead to the use of the diminutive "Spätzle" (meaning small sparrows).
- Italian origin: "Spätzle" is also believed to have derived from the Italian verb “spezzare”, which literally means to break or split (“pezzo” (noun) means slice). Italian Spätzle is so named, because the dough is cut into pieces during preparation. It is conjectured that the name of the dish was later germanized by the Swabians, from "Spezzato" into the current "Spätzle".
[edit] Preparation
Spätzle may be fabricated by hand (e.g. scraping strips of dough from a cutting board into boiling water) or by using a mechanical device (e.g. ricer). The cooked batches are then strained. The consistency of the dough and the method used to form the pasta affects the resulting shape; common variants are lentil-shaped "button" Spätzle (Knöpfle) and elongated, more noodle-like Spätzle.
Spätzle dough typically consists of few ingredients, including eggs, flour, and salt. It is not uncommon for recipes to add water or milk to produce a thinner dough. In addition to salt, spices such as nutmeg may also be used.[6] As a speciality sometimes minced pork liver or spinach is added to the dough.
[edit] Spätzle dishes
Spätzle typically accompany meat dishes prepared with a sauce or gravy, such as rouladen. Spätzle are also used as a primary ingredient in dishes including:
- Linsen, Spätzle und Saitenwürstle: Spätzle with lentils and fine-skinned, frankfurter-style sausages
- Kässpätzle: Spätzle mixed with grated cheese (typically Emmenthaler) and fried onion
- Gaisburger Marsch: Traditional Swabian beef stew
- Krautspätzle: Spätzle mixed with Sauerkraut, onion, butter and spices such as marjoram and/or caraway
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