Spaetzle are a kind of soft egg noodle, or dumpling, found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.

Literally translated, “spaetzle” means little sparrow, apparently due to a resemblance in shape. I’ve been an avid bird watcher since I was 8 and I don’t see it. That aside, spaetzle is a big deal in Germany where commercial production is estimated at 40,000 lbs per year. That part I do get. I first became acquainted with spaetzle at the Hessisches Landesmuseum cafe in Darmstadt and became an instant fan. It’s easy to make and a nice alternative to everyday rice or pasta.

There are scads of spaetzle recipes on the Internet and Youtube, but one in particular I thought well done is this one with Martha Stewart and chef Mark Strausman.

Another style of spaetzle maker is this lid style also well made by Kuchenprofi.

Spaetzle Maker Plane by Kuchenprofi