Spaetzle – It doesn’t matter how you say it or spell it! Most people wouldn’t know what it is or have a clue what I am talking about unless they are from the German-speaking parts of Europe. What the potato is for the North American, rice for the Asian, pasta for the Italian, couscous for the North African, and of course poutine for our French Canadians, it is the spaetzle for the Schwabians.
As you might know, Schwabia/Baden is a state in Southern Germany bordered to the East by the River Rhine, Switzerland and the Danube in the South and the state of Bavaria. Centrally located in the Black Forest. Not only will you find the world-famous cuckoo clocks there but also the cradle of the spaetzle.
Now, what is spaetzle? It is what most people would call a pasta. The staple has been the basis and pillar of the Schwabian cuisine for over 600 years. It is made from regular flour mixed with eggs, salt and nutmeg, and sometimes with a bit of water. Translated, spaetzle means little sparrow.
The dough was formed with a little spoon and dropped into boiling water, creating little clumps. Therefore, it is called sparrow (spatz).
Later on, spaetzle, in the old-fashioned way, was scraped from a wooden board in long strips into boiling water. Now, that is the way how some Schwabian purists still do it. Meanwhile, manufacturers have come up with an easier solution, which is called a spaeztle hobel or hopper. Look for them in kitchen stores of some major delis.
Over the pot, the dough is pushed through small holes, creating little buttons, therefore called Knoeplfi. This practice is mostly used in Bararica, Switzerland, Austria and parts of Hungary.
An old-fashioned Schwabian housewife would have no problem creating 15 to 20 mouth-watering dishes with spaetzle. There are so many varieties.
To name a few, you could make them with cheese and crisp fried onions, sesame seed, spinach, hazelnuts, go exotic with curry or just plain with butter as a side dish for stew, roasts or beef rouladen served with braised cabbage, sauerkraut or in lentil stew with sausage and smoked meats. They are delicious.
In Germany, the estimated annual production of spaetzle is about 40,000 tons, which does not include speatzle made by individual households or restaurants.
If you are not able to make your own, here in our store, we carry a manufactured product from Germany (Aisle 5 ). Or, if you are ever in my neck of the woods, drop in to the Timber Inn in Parson and see Marianne for a cheese spaetzle experience.
A steaming bowl of them, layered with crisp fried onions and emmental cheeses and a glass of carefully poured wheat beer by Rainer. Hospitality and a smile go a long way there. As a matter of fact, we Schwabians are so much in love with the spaetzle that we even call tenderly and respectfully our beloved wives or sweethearts a spaetzle; from spaetzle came the word schaetzle, meaning my treasure.
So, who is your spaetzle?
Basic Spaetzle Dough
500g Flour
6 Whole Eggs
A pinch of Salt and Nutmeg
Maybe some water, depending on the size of the eggs
Go and try some!
Till next time,
~ Wolfgang
