Spätzle is the German egg noodle traditionally made by scraping dough into boiling water.
Spätzle dough usually contains eggs, flour and salt, with water or milk added to reach the right consistency. Traditional cooks scrape thin pieces from a board directly into simmering water. Other methods press the dough through a spätzle maker or colander, producing short, irregular strands or dumpling-like pieces.
The name is associated with the German-speaking regions of southern Germany, Austria, Switzerland and Alsace. Its exact origin is debated, but the food has long been part of Swabian cuisine. The Swabian form is often called Schwäbische Spätzle.
Spätzle is commonly served as a side dish with gravy, stews or roasted meat. It can also be layered with cheese and onions in käsespätzle. Unlike dried Italian pasta, it is generally prepared as a fresh dough and cooked immediately.