Spatzle - Small flour, egg, and milk dumplings resembling fine noodles which are poached in water and then buttered.
SPATZLE - Originating from Germany, these small dumplings are popular in the Alto Adige region. They can be made with many different ingredients, and are often served in a meat broth.
Spatzle, Spaetzle:
A dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be forced through a sieve or colander with large holes.
Spatzle -This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is dropped into boiling water (with a Spatzle press or the base of a colander ) and poached until cooked through.
Spaetzle (Spatzle) - what to serve with beef goulash or paprkias Csirkes? Why spaetzle of course. Here's how the chef prepares it with some great suggestons.
Knodel (see also Spaetzle, Spatzle, Nockerl): dumpling made from flour and water and sometimes with added egg.
Krapfen: fried yeast cakes, similar to doughnuts.
Pan-roast chicken with crème fraîche spatzle
By Oliver Rowe
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 See also: Yeast, Water, Flour, Flavor, Dough
  
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