Spaetzle

Spaetzle are noodles much used in southern Germany and Alsace. They are fabricated by grating the dough into boiling water and continuously sieving out the batches that are done. The dough is a simple affair, consisting of eggs, flour and salt only.

The classic variety are "button" spaetzle, which are lentil-formed. If the dough is of firmer consistency, elongated (more noodle-like) spaetzle may be formed. This is the variety that can be purchased dried and packaged.

Spaetzle may accompany any meat dish and are generally prepared with a good sauce. Examples of variations of Spaetzle includes:

• topping with apple puree and whipped cream in Bavaria
• eaten with sweet-sour lentils and fine-skinned frankfurter-style sausages in Schwaben, also known as the famous linsen, spaetzle, seidewuerstle.
• mixed with fried onions and grated cheese (lots), then baked in the oven as a substantial main course, mostly in Bavaria

Spaetzle is also the name given to a particular genetic mutation of the fruit fly Drosophila_melanogaster.