Spätzle
Also known as: spaetzle, spatzle
Egg noodles of irregular shape with a rough, porous surface, whose dough goes straight into boiling water; "Schwäbische Spätzle" is an EU protected name.
Spätzle are egg noodles of irregular shape with a rough, porous surface, made by putting a firm dough directly into boiling water or steam. The shape ranges from thick to thin and from long to short.
The name "Schwäbische Spätzle / Schwäbische Knöpfle" was entered in the EU register as a protected geographical indication (PGI) by Implementing Regulation (EU) No 186/2012 of 7 March 2012. The specification treats the two names as the same product, interchangeable in everyday speech. The production area is Swabia: all of Baden-Württemberg and the Bavarian administrative district of Schwaben.
According to the specification, the ingredients are semolina (durum wheat and/or spelt), eggs and drinking water; salt (at most 1%), spices, herbs and spinach are optional. Fresh spätzle may use wheat and/or spelt flour in place of some or all of the semolina and may be lightly oiled. Dry spätzle contain at least 2 eggs per kg of semolina, fresh ones at least 8 eggs per kg of semolina and flour.
Spätzle are sold fresh, pasteurised, chilled or frozen, and also dried.
Facts
What it includes
- Settele Spätzle
- Schwäbische Spätzle
- 3 Glocken Die mag ich Spätzle
- 3 Glocken GENUSS PUR Spätzle
- ALB-GOLD Albspätzle Geschabt
- ALB-GOLD Bauernspätzle
- ALB-GOLD Bio Dinkel Eierspätzle
- ALB-GOLD Bio Hartweizen Eierspätzle
- ALB-GOLD Gourmet Knöpfle
- ALB-GOLD Gourmet Spätzle
- ALB-GOLD Jägerspätzle
- ALB-GOLD Kaiserspätzle
- ALB-GOLD Knöpfle
- ALB-GOLD Königsspätzle Geschabt
- Bernbacher Die Guten Echte Spätzle
- Bernbacher Die Guten Spätzle
- Bernbacher Die Guten Wellenspätzle
- Birkel's No.1 Schwäbische Spätzle g.g.A.
- Bürger Bio Spätzle
- Bürger Frische Dinkel-Knöpfle
- Bürger High Protein-Spätzle
- Bürger Schwäbische Eierknöpfle
- Bürger Schwäbische Eierspätzle
- Pâtes Grand'Mère Knepfle
- Pâtes Grand'Mère Spaetzle
- Settele Bio Eier-Spätzle
- Settele Dinkel-Spätzle
- Settele Eier-Spätzle Knöpfle
- Settele Eier-Spätzle geschabt
- Settele G'schabte Spätzle
- Settele Lange Spätzle
- Settele Spinat-Spätzle
- Settele Vegane Spätzle
- Tress Bauernspätzle
- Tress Feine Spätzle
- Tress G'schabte Schwäbische Spätzle
- Tress Omas Schwäbische Spätzle
- Tress Original Schwäbische Knöpfle
- Tress Original Schwäbische Spätzle
- Tress Schwäbische Spätzle
- TressOhne Spätzle
- Valfleuri Knepfle
- Valfleuri Spätzle
- Valfleuri Sundig Spaetzle
How it connects to Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg
- Part of
- Gnocchi and spätzle, Egg pasta
- Similar and different
- Gnocchi, Bürger Spätzle und Knöpfle, Tress Großmutters Küche, Settele, Birkel's No.1, 3 Glocken Die mag ich, Bernbacher Die Guten, ALB-GOLD Frischteigwaren, Valfleuri Pâtes d'Alsace à l'ancienne, Pâtes Grand'Mère Spécialités
Frequently asked questions
What do the protected names cover?
"Schwäbische Spätzle" and "Schwäbische Knöpfle", treated in the specification as the same product, made in Baden-Württemberg or in the Bavarian district of Schwaben.
What are Spätzle made of?
Semolina (durum wheat and/or spelt), eggs and drinking water, with optional salt (max. 1%), spices, herbs and spinach. Fresh spätzle may use flour instead of semolina.
How are Spätzle sold?
Fresh, pasteurised, chilled or frozen, and also dried.
Comparisons
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Tress Großmutters Küche — Tress rolled egg noodles and Spätzle made the grandmother's way from durum semolina and fresh eggs; the Spätzle and Knöpfle carry the "Schwäbische Spätzle" PGI.
- Gnocchi — Italian dumplings traditionally made from potatoes and soft wheat flour; dough, size and shape differ from region to region.
- Settele — German family company from Neu-Ulm, founded in 1968, that makes fresh Swabian specialities: spätzle, Maultaschen and Schupfnudeln.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
Similar
Sources
- Markenblatt Heft 26, 01.07.2016, Teil 7e — vollständige Produktspezifikation „Schwäbische Spätzle / Schwäbische Knöpfle“ g.g.A. (DPMA)
- Commission Implementing Regulation (EU) No 186/2012 — Schwäbische Spätzle / Schwäbische Knöpfle (PGI)