spaetzle

American  

[shpet-sluh, -suhl, -slee] / ˈʃpɛt slə, -səl, -sli /

noun

1. a dish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.

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Etymology

Origin of spaetzle

< German (dial.) Spätzle, diminutive of Spatz dumpling, sparrow, Middle High German, derivative of spar sparrow

Example Sentences

Ultimately, he found it worked particularly well as a milk substitute in spaetzle, a German noodle traditionally made from milk, flour, and eggs.

From Salon • Jan. 29, 2025

Radium is known for its German-Austrian cuisine, so while you’re here, you might want to try out some schnitzel and spaetzle.

From Seattle Times • Mar. 23, 2024

The inventive menu features fermented dosa with potatoes and red lentils; smoked steelhead trout; wild mushroom ragout with buckwheat spaetzle and fenugreek pesto; and bavette steak with local potatoes and masala butter.

From New York Times • Feb. 22, 2022

Only with time has this intergenerational spaetzle become the one I know and cherish most: half impeccable Oma; half the slightly sauced shortcut employed by her impatient descendants — always wholly delicious.

From Salon • Sep. 15, 2021

Set on some water to boil, salt the water and when the water boils drop the spaetzle into it, one at a time.

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Greenbaum, Florence Kreisler