Today, Spätzle are largely considered a ' Swabian speciality' and are generally associated with the German state of Baden-Württemberg. The great importance of 'Schwäbische Spätzle'/'Schwäbische Knöpfle' in Swabian cooking can be seen, inter alia, from the 1827 novel Die Geschichte von den Sieben Schwaben, according to which the custom in Swabia is 'to eat five times a day, five times soup, twice with Knöpfle or Spätzle'. In a description of a Swabian farmers’ village written in 1937, 'spätzle' are described as a festive food. As industrialisation began and prosperity increased, the noodles went from an ordinary, everyday food item to a culinary specialty eaten on feast days. The product achieved fame in the Münsinger Alb upland area. As spelt flour contains high levels of gluten protein, and the dough could therefore be made in times of hardship without the need for eggs, 'Schwäbische Spätzle'/'Schwäbische Knöpfle' were mainly made from spelt. The cereal grew on poor soils and was very popular in the region, which was home to small farmers and characterised by poverty. Spelt was grown widely in the Swabian-Alemannic area at the time. In 1725, Rosino Lentilio, a councillor and personal physician from Württemberg, concluded that 'Knöpflein' and 'Spazen' were 'all the things that are made from flour'.

The tradition of making 'Spätzle' can be traced back to the 18th century, although medieval illustrations are believed to place the noodle at an even earlier date. The geographic origin of spätzle is not precisely known various regions claim to be the originators of the noodles. There is no clear distinction between how the two names are used, and usage varies from region to region. In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. Knöpfle means 'small buttons' and describes the compact, round form of the noodle. In Switzerland they are called Spätzli or Chnöpfli, in Hungarian Nokedli, Csipetke or Galuska, in Slovak Halušky, in Slovenian Vaseršpacli or vodni žličniki and in Ladin Fierfuli.īefore 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). They are also known as Knöpfle (diminutive of button).

Spätzle is the Swabian diminutive of Spatz, thus literally 'little sparrow'. Spätzle often accompanies meat dishes with abundant sauce or gravy, and it can also be used as a primary ingredient in dishes. Traditional preparation involves scraping the dough into boiling salted water, but various devices have been invented to simplify the process. The dough typically consists of eggs, flour, and salt, with water added for a runnier consistency. Since March 2012, Swabian Spätzle and Swabian Knöpfle have been protected under the EU quality seal for 'Protected Geographical Indications (PGI)' as a regional specialty. With an estimated annual commercial production of 40,000 tons, pre-made Spätzle is available internationally. Today, Spätzle is considered a Swabian specialty, associated with the German state of Baden-Württemberg, Alsace, and Moselle in France. Tracing back to the 18th century, it became a culinary specialty eaten on feast days. Spätzle has uncertain geographical origins. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Vojvodina, Slovenia, Alsace, Moselle and South Tyrol. Spätzle ( ( listen)) are a type of Central European egg noodles typically served as a side for meat dishes with gravy.

Sauerbraten and spaetzle