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Spätzle ([ˈʃpɛtslə] ⓘ) or Knöpfle, called nokedli in Hungarian, are a type of Central European egg noodle typically served as a side for meat dishes with sauce. . Commonly associated with Swabia and Alsace, [1] it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South T
Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry". [1]
Spätzle is the Swabian diminutive of Spatz and possibly means “sparrow” or “clump”. Spätzle used in this context stands in plural form. In the 18th century this dish was referred to as "Wasserspatzen" (engl. water sparrows).
In 100 grams of plain spaghetti noodles, you'll find: 158 calories. 31 grams carbohydrate. 2 grams fiber. 6 grams protein. Gnocchi nutrition. In 100 grams of potato gnocchi, you'll get:
The Bengals did that with a spaetzle topped with goetta bites, beer cheese, red cabbage, apple cider vinegar, and whole grain mustard. This one’s not going to be found anywhere else.
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