I been invited over the weekend for a dinner with the Spaetzle maker, where he prepared this amazing southern German pasta, what really nice about this pasta is that it being made right into the pan (as you can see in the video above). The Spaetzle is a traditional dish from South Western Germany (The Schwaben who live at lake Constance originated this dish). aside to the Spaetzle-Schwob-Fix here is the traditional Spaetzle recipe.
The Spaetzle recipe is very similar to a regular pasta dough, even the ratio beween flour and eggs are the same. The core concept is 1 large fresh egg to 100g of flour with the addition of 20ml of water to make it a bit more runny and a pinch of salt. Simply mix all the ingredients in a bowl till you get to a consistency where the dough drips of the spoon.
The Spaetzle maker
As you can see, the Spaetzle maker looks very similar to potato masher, but it is actually a very different gadget, the shapes and arrangement are unique to traditional Spaetzle making, it can mash potatoes as well, though I have been told that a regular potato masher will not be ideal for Spaetzle.
There are many Spaetzle sauce recipes as there are pasta sauce recipes out there, at my first introduction to Spaetzle, the host served this with a traditional local sauce, which to me resemble a lot a béchamel sauce with turkey.
Update: Throughout the years Spaetzle has established specific left over policy known as kaesespaetzle, which means frying the noodles and serving with grated swiss cheese (Emmentaler) in and fired diced Speck (prosciutto).