Small, irregularly shaped dumplings or noodles from German and Austrian cuisine, made from a soft egg noodle dough that's scraped or pressed through holes into boiling water. They're often served as a side dish with meat or in casseroles.
From German/Swabian 'Spätzle,' meaning 'little sparrows,' referring to their small, irregular shape that resembles tiny birds. The dish originated in the Swabia region of southwestern Germany and has been a staple of German cuisine since the 18th century.
Spaetzle dough should have the perfect consistency - not too thick or it won't pass through the holes easily, not too thin or it will fall apart in the boiling water. Traditional cooks test the consistency by letting the dough fall from a wooden spoon in a thick ribbon that breaks cleanly, and authentic spaetzle makers use special boards or presses to create the characteristic irregular shapes.
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