Guide to German Pasta, Spaetzle and Potatoes - Germanfoods.org (2024)

FAQs

What do Germans eat with spaetzle? ›

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

Usually when you make pasta, you form a dense dough from flour and eggs, which you knead, rest, roll, and cut until your arms feel like they're on the verge of falling off. To make spaetzle, you just mix flour, egg, and a bit of milk into a pancake batter-like consistency.

Spätzle is a German egg noodle pasta with a chewy, dumpling-like texture. The short noodles are usually irregularly shaped and made from a batter of eggs mixed with flour and milk or water.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

Make Ahead and Freezing Instructions:

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.

If you plan on making German spaetzle often, you might want to invest in a spaetzle maker to help with the process. But if you have never made spaetzle before and don't have one, you can absolutely make this recipe just using a colander or steamer with large holes on the bottom.

If for some reason you get sick of cheese, you can also pick up onion and mushroom spaetzle in Aldi's freezer aisle.

Toss with olive oil or melted butter to keep from sticking.

What is another name for spaetzle? ›

Other names for Spätzle include Spätzli, Spatzen, and Knöpfle (short & round version of the Spätzle found in the Baden region). Spätzle are made from flour, eggs, water, and salt. Compared to Italian pasta, the Spätzle dough is moister and softer. Because of this, the dough cannot be rolled out.

With Meat Dishes: Spaetzle is the perfect choice to serve with any saucy meat dish like Jagerschnitzel, Rouladen, and Sauerbraten. Pasta Salads: For a variation on traditional pasta salad, toss the spaetzle with fresh vegetables, herbs, a vinaigrette, and some diced cheese and ham.

Eier sounds very much like "eyes" and means quite innocently "eggs" but is also used as a colloquial term for "testicl*s".

I've always used lecker with no problems whatsoever, but there's always the less direct Das schmeckt mir (sehr) gut (word-for-word: That tastes to me (very) good/ That tastes (very) good to me) if you want to make clear that you specifically enjoyed the food, not only that it was delicious.”

for breakfast: you can find fresh bread rolls in every bread basket on German breakfast tables. Germans cut them in half horizontally, smear butter on them, and top them with jams, honey, quark, sliced cheese, or cold cuts. Basically, they eat them as open-faced sandwiches.

Today, Spätzle are largely considered a "Swabian speciality" and are generally associated with the German state of Baden-Württemberg. In France, they are associated with Alsace and Moselle. Germany's estimated annual commercial production of Spätzle is approximately 40,000 tons.

Typically, with schnitzel, warm German potato salad and red cabbage with apples is served. Spaetzle or pasta is another option.

The most popular German snack food is the pretzel, which is often enjoyed with mustard or cheese.