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Schupfnudel (German; pl.: Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka and Italian gnocchi. They take various forms and can be referred to with a variety of names in different regions.
Before the use of mechanical devices, the noodles were shaped by hand or with a spoon, and the results resembled Spatzen (plural of Spatz, meaning 'sparrows', 'sparrow' is Spatz or Sperling in German; Spätzle is the diminutive of Spatz, unchanged in plural). Spätzle used in this context stands in plural form.
German fries (German: Bratkartoffeln) Noodles, made from wheat flour and egg, are usually thicker than the Italian flat pasta. Especially in the southwestern part of the country, the predominant variety of noodles are Spätzle, [35] made with a large number of eggs, and Maultaschen, traditional stuffed noodles reminiscent of ravioli.
These hand-made noodles are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle. Stollen: Dresden A bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen.
Some models, like the one I have, come with several interchangeable discs, which can be handy when making something like spaetzle, the squiggly German noodles. 3. It's fun.
The word for noodles in English was borrowed in the 18th century from the German word Nudel (German: ⓘ). [2] The German word likely came from Knodel or Nutel, and referred to any dumpling, though mostly of wheat.
A Dampfnudel (German pronunciation: [ˈdamp͡fˌnuːdl̩] ⓘ; lit. ' steam noodle '; plural Dampfnudeln, Alsatian: Dampfnüdel) is a dumpling eaten as a meal or as a dessert in Germany, Austria, [1] Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.
Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzln in Tyrol) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.