Spätzle: How to Eat Fried Worms
Isn’t it interesting how so many cultures have their own pasta variations?
The Germans proffer spätzle—a flour, egg and salt combo traditionally made by grating off the dough into boiling water. Perhaps that explains the peculiar, worm-like appearance (see the pic above).
In Berlin, we searched through KaDeWe’s copious food offerings for a suitable sauce, but—finding none that appealed—settled on frying the noodles in butter. It turns out this (with bread crumbs) is quite the traditional preparation method.
All I can say is…yum!
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December 4th, 2007 @ 11:46 am
Spaetzle is a specialty from Schwaben in Baden-Wuerttemberg (SW Germany). North Germans (and Norwegians) eat alot of boiled potatoes; Bavarians eat alot of Semmelknoedel (bread dumplings) and Kartoffelkloesse (potato dumplings). One of my German friends from Berlin originally prefers boiled potatoes; my late husband, who was Schwaben, wouldn’t eat boiled potatoes and wanted Spaetzle several times a week. Some people eat all of them.