Exploring spätzle: Germany's versatile noodle and its ancient origins

They taste great baked with cheese or served with mushroom sauce, goulash, or vegetables. Germans even eat them for dessert, for example, accompanied by grated apples. Let's get to know the recipe for spätzle, an interesting alternative to traditional pasta.

Swabia is a historical region located in the upper Rhine and Danube River basins, now within the borders of Germany, and partially also France and Spain. It is famous for its numerous monuments reflecting the region's turbulent history, charming landscapes, and delicious cuisine, which features hearty soups, sauces, and dumplings.

However, the most famous specialty from Swabia is spätzle, often called "German pasta." The name of these tasty noodles comes from the word "Spatz," meaning sparrow, which refers to their shape, which resembles little birds.

The first mentions of this dish appear in documents from the 12th century. For a long time, spätzle was mainly food for farmers and shepherds in the Alpine regions, where flour was easily accessible, and pasta could be quickly prepared over a fire. Over time, the dish spread to other social groups, becoming one of the culinary symbols of southern Germany and eastern Switzerland and France's Alsace. Similar noodles are also eaten by Hungarians (who call the dish nokedli) and residents of Trentino, Italy.

Spätzle is appreciated for its taste, simplicity of preparation, and versatility - they work well in various dishes. Very popular dishes in Swabia are käsespätzle (noodles baked with cheese and sautéed onions) and linsen, spätzle und saitenwürstle (spätzle with lentils and sausages). They are also enjoyed with mushroom sauce, meat dishes (goulash, liver), and vegetables (peppers, zucchini, spinach, sauerkraut). They go great with soups (e.g., chicken broth) and can also be the base of desserts (the noodles are served with fresh cherries, drizzled with butter, or with grated apples and cinnamon).

Traditional spätzle is usually made from spelt flour, which is produced from spelt grains. Spelt is one of the oldest grains cultivated by humans, having spread in Europe as early as the 2nd century BC.

It is a treasure trove of valuable minerals, especially magnesium, often called the "element of life," which strengthens the heart and circulatory system, improves concentration and brain function, and aids in the absorption of nutrients. Spelt flour also contains a large amount of zinc, which not only enhances the condition of the skin, hair, and nails but also supports thyroid function and participates in the production of serotonin, known as the "happiness hormone." The manganese and phosphorus in the product strengthen bones and teeth, copper acts as a bactericide, and cobalt and iron are involved in the production of red blood cells.

Spelt provides a solid portion of silicic acid, which positively affects the condition of the skin, hair, and nails and ensures mental clarity and proper concentration.

Spelt flour is rich in proteins and complex carbohydrates, providing a long-lasting energy boost and accelerating muscle mass building. It is a natural antibiotic that strengthens the body's immune system. It has strong cleansing properties, directly affecting the proper functioning of the liver and gallbladder. The product is recommended during recovery after medical treatments.

Thanks to its considerable content of unsaturated fatty acids, spelt flour also helps lower the level of bad LDL cholesterol in the blood and helps prevent serious cardiovascular system diseases.

Mix sifted spelt flour (2.5 cups) with salt (1 teaspoon) and a pinch of nutmeg in a large bowl. Add eggs (5) and water or milk (a little less than 1 cup), then mix or blend until you get a smooth, thick mass. Sometimes, it takes even 15 minutes - the dough is ready when air bubbles start to form.

Bring a large pot of salted water to a boil. Prepare the noodles by pressing them with a special press or simply sliding small portions of dough into the boiling water with a board and knife.

Cook the spätzle until they float to the surface (about 2-3 minutes), then drain and rinse with cold water.