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

Hans’ stocks German honey and marmalade, with some French preserves ecumenically included, above shelves of mixes for potato dumplings, rösti, spaetzle.

From Seattle Times • Nov. 22, 2023

Buttered spaetzle noodles are often pushed to the side of the dinner plate in favor of more sauerkraut, more bratwurst, more potato pancakes, more applesauce.

From Salon • Aug. 25, 2022

The menu features an Austrian flatbread with bacon and onions, Berlin currywurst, open-faced Viennese sandwiches, slow-roasted beets with Alpine cheese, classic wiener schnitzel, spaetzle, and apple strudel.

From New York Times • Feb. 8, 2022

Dump in the spaetzle, and toss to coat in the breadcrumb mixture.

From Salon • Sep. 15, 2021

Now heat two tablespoons of butter and add bread crumbs, let them brown for a minute and pour all over the spaetzle.

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