(Schwäbische Knöpfle)
Also known as the ‘Swabian national dish’, this is egg-based pasta product is traditionally made by hand. The tradition of making Spätzle can be traced back to the 18th century. The ingredients are mixed and the dough is kneaded until it achieves the desired consistency.
Since the introduction of the kneading machine in the early 20th century, this process has largely been mechanized. It is hard to standardize the right consistency of the dough, the amount of cooking time needed, and the appropriate temperature, and the best spätzle chefs cook by feel.
Therefore, the skills and expertise of local producers, which have been handed down from generation to generation, play the main roles in the dough making process. Today, Schwäbische Spätzle are produced by nearly all producers of pasta products in Swabia, and they can be found in almost any restaurant.
Since the 1980s, exports of the product have been successful, and the product has become a symbol of the region.
