Spätzle are small, soft egg dumplings from the Swabian region of southern Germany, made by scraping or pressing a thick batter straight into boiling water rather than rolling out a dough. Simply buttered, they make a comforting side dish or a base for richer sauces.
Spätzle are small, soft egg dumplings from the Swabian region of southern Germany, made by scraping or pressing a thick batter straight into boiling water rather than rolling out a dough. Simply buttered, they make a comforting side dish or a base for richer sauces.
Spätzle are small, soft egg dumplings from the Swabian region of southern Germany, made by scraping or pressing a thick batter straight into boiling water rather than rolling out a dough. Simply buttered, they make a comforting side dish or a base for richer sauces.
Spätzle are small, soft egg dumplings from the Swabian region of southern Germany, made by scraping or pressing a thick batter straight into boiling water rather than rolling out a dough. Simply buttered, they make a comforting side dish or a base for richer sauces.
Spätzle are small, soft egg dumplings from the Swabian region of southern Germany, made by scraping or pressing a thick batter straight into boiling water rather than rolling out a dough. Simply buttered, they make a comforting side dish or a base for richer sauces.
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