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Pronunciation please? —Keenan Pepper 00:55, 3 February 2006 (UTC)[reply]
hmm...difficult...I would say Sp(as in "spell")e(as in "knell" never as in "seed")tz(like ts)le(again as in spell...but a bit less "open")81.201.224.13 10:57, 7 March 2006 (UTC)[reply]
That isn't much help. I was hoping for something like IPA. —Keenan Pepper 17:35, 7 March 2006 (UTC)[reply]
Something like [ʃpɛətsli]. At least, that's how my Bavarian grandmother pronounced it. There's almost certainly slight regional variations. -dmmaus 01:15, 28 May 2006 (UTC)[reply]
The [i] ending is typical for Swabian/Alemanic dialect pronouncation. In High German however Spätzle it is pronounced like [ʃpætslə].
There seems to be quite a few variations in the pronunciation -- my own relatives say it two different ways (i.e. eiding with an "ie" sound, or an "le" sound) -- so I'm going to leave someone else to do the IPA. Zorath 17:35, 11 July 2006 (UTC)[reply]
"Sp" would be pronounced as "Shp" so it is more like "Shpetsle" Norum 08.09.2006
"spätzle" are not regarded as a dumpling. Dumplings are rarely used in the Swabian cooking.
Maggi does make dumplings, but not spätzle, which are considered pasta or noodles in Germany.
Spätzle are in Baden-Württemberg usually seen as a thing of their own, they are neither dumpling nor noodle/pasta 78.42.252.102 (talk) 20:25, 24 August 2013 (UTC)[reply]
I'd avoid calling them noodles, as the word noodle tends to refer to the long, thin pasta in East Asian cuisine. I've changed the text.
"Spätzle ... (also Spätzli or Knöpfle) are a type of egg pastaordumpling, typically found in cuisine from southern Germany and regions of neighboring countries" Huseyx2 (talk) 10:59, 29 January 2008 (UTC)[reply]
I agree; that's a good distinction to make. I’ve tweaked the wording in the preparation section to match. Ɛƚƈơƅƅơƚɑtalk 14:49, 29 January 2008 (UTC)[reply]
I changed "pasta" back to "noodle". Pasta refers to noodles formed in the high Italian style; Chinese and Japanese noodles certainly are noodles and not pasta. There's a graduation between noodle and dumpling, though; that's harder to work out. Some spaetzle are long, like thick spaghetti or certain oriental noodles. (This article needs a more global POV, by the way. Wikipedia is an encyclopedia, not a dictionary, so this article should include noodles that evidently are spaetzle even if not called spaetzle.) --Una Smith (talk) 05:25, 7 August 2008 (UTC)[reply]
KevinGER (talk) 15:12, 1 November 2008 (UTC)
Actually - in the German Languuage there is no difference between noodles and pasta. In Northern Germany Spätzle are called "Nudeln" and in Southern Germany『Spätzle』- Generally all pasta and noodles are called in Hochdeutsch "Nudeln" - A Spätzle is generally not considered as a dumpling.[reply]
well Spätzle are NOT Nudeln, in Southern Germany Spätzle are usually not considered to be Nudeln ("noodle/pasta") they are Spätzle (they ain't dumpling either) 78.42.252.102 (talk) 20:22, 24 August 2013 (UTC)[reply]
The italian rough translation to spazzato is actually a past tense verb. It should be changed to "spazzare" which literally
means "to break/split". —Preceding unsigned comment added by Mattycoze (talk • contribs) 06:47, 6 May 2008 (UTC) Mattycoze (talk) 06:52, 6 May 2008 (UTC)[reply]
Must be some goofy person with a Northern German background. If you want the real deal - never milk, only water! Kd4ttc (talk) 05:15, 2 September 2008 (UTC)[reply]
I'd challenge the statement that『spätzli』is a north german term or even used there. I've lived in northern Germany and I have never heard it. I'd be surprised if there even was a word which is specific to the north since it isn't a common dish there. IMHO it'd simply be called『Spätzle』like almost anywhere else. The "-li" sounds more like it is an allemannic/swiss variant. --Eistreter (talk) 09:36, 11 September 2009 (UTC)[reply]
Yes,『Spätzli』is like "Knoepfli" a Swiss term. The suffix -li is typical Swiss and uncommon in Northern Germany.
-- Primusinterparem (talk) 09:59, 9 October 2009 (UTC)[reply]
Preparation order of dough and scraping of the dough[edit]
To the best of my knoledge the dough is prepared by mixing the flour, eggs and salt first, then add handwarm water to reach the desired thickness, not the other way round as in the article.
As for scraping of the dough into the boiling water no special device is needed(for spätzle, for knöpfle you need one). You can scrape them from a (thin and not to wide) cutting board using a dough scraper or even a knive(if the blade is not curved). This is the traditional method but requires some practice though.
Fjbeyer (talk) 20:56, 25 November 2009 (UTC)[reply]
No device is needed for preparing knoephla/knopfle except for a knife or scissors to cut the dumplings from the rolled dough. — Preceding unsigned comment added by 199.66.179.205 (talk) 23:07, 5 January 2021 (UTC)[reply]
reading the article I found several things that need correction or changes. Note that I am German/Swabian, so maybe there is some bias with my comments.
Introductory sentence:
To my knowledge (I am a Swabian), Spätzle are common in Southern Germany and the alps. The introductory sentence currently is an enumeration of places where Spätzle are found. And "Spaetzli" is alemanic/swiss german.
The introductory sentence should state that『Spätzle』is clearly a dialectal word. "-le" being the diminutive suffix. I don't think it would hurt to hint at the "literal" translation:『Spätzle』(swabian) ->『Spätzlein』(standard german) -> little sparrow. (Note that nobody uses spätzlein, but I have many elder relatives who refer to spätzle as "Spatzen" - "sparrows").
Knöpfle are small, compactly button-shaped spätzle (Knöpfle ->『Knöpflein』-> small button). I think they are more common in the allgäu/vorarlberg regions, but I am unsure.
Etymology:
The attribution to『spät』is not based on the citation and seems ridiculous to me. In contrast to italian pasta, Spätzle ought not to be "al dente", thus it does not hurt if they rest a few minutes before serving. Furthermore the statement is referring to pizza - very strange.
preparation
This paragraph is sadly totally unstructured and confusing. I would start to describe very briefly the traditional way of making spätzle. Ingredients being flour, water, egg, salt and the scraping of the spätzle into hot boiling water. Then the Spätzle are skimmed.
The article states that you pour the flour into the liquid. In my experience the opposite is true. I suppose pouring the flour into the liquid would produce a chunky dough.
Sure some spätzle dough may contain the listed spices (dill, etc.) except for nutmeg I have never tasted/seen this.
Leberspätzle are common, so is spinache in spätzle.
I would suggest to put all the helper devices into an own section. Noteworthy would be that those devices are generally accepted even with old people.
Commercially Spätzle are available not only dry, but also precooked in the supermarket refridgerators
I don't know of spätzles counterparts in hungary and slovakia. This is probably one of the main reasons why this article is more or less centered around the german variety. I would say that they earn an own article.
Comparing spätzle to dumplings, gnocchi is giving me the creeps, by the way. I consider dumplings to be Klöße. But maybe my dictionary is not accurate.
I now changed the article to incorporate some of my ideas from above. --129.13.72.197 (talk) 01:26, 3 January 2010 (UTC)[reply]
hi!
the issue Knöpfle are small, compactly button-shaped spätzle is still not solved. in the german wikipedia knoepfle and spaetzle are also not treated as the same thing. so i guess, this should be corrected in this article. -- seth (talk) 11:25, 4 December 2020 (UTC)[reply]
When I look at the picture and read the description, I instantly think of the Hungarian nokedli. They look exactly the same and are (probably) made of the same ingredients, so what's the difference? And why isn't there an article on nokedli? Nederbörd (talk) 19:08, 2 February 2010 (UTC)[reply]
Huge article about it in German wikipedia which, given the number of German speakers posting notes here, could be culled for material to translate and add. Doubt I did the link right, but you get the idea. Enjoy. Profhum (talk) 04:29, 20 November 2013 (UTC)[reply]
I've read it and thought about translating it in the past, but I have higher-priority projects and couldn't get to it until next year. I agree, it has great material.--ColonelHenry (talk) 05:14, 20 November 2013 (UTC)[reply]
There is a separate article called Swabian Spätzle but as it isn't really a separate food, just a regional way of preparing it, I would suggest a merge --Mezaco (talk) 22:05, 10 October 2017 (UTC)[reply]
Spaetzle was originally Spitzle, you still find Bubespitz in some regions. It's a slang word for penis, espc. a small boy's penis.
So your whole 'sparrow' spiel is very funny. And rather typical for the way current society deals with anything sexual.— Preceding unsigned comment added by 124.197.47.91 (talk • contribs)
This should not be done as this recipe may have changed when it was brought to the New World. Also, Knoepfle or Spätzle soup is certainly very uncommon in Germany. Therefore, merging these articles would cause a loss of information — Preceding unsigned comment added by Sokafemi (talk • contribs) 00:27, 21 May 2020 (UTC)[reply]
Equivalence isn't clear; is there a reference demonstrating equivalence? Oppose, if no such evidence. Klbrain (talk) 21:26, 8 November 2020 (UTC)[reply]
As they are different dumplings/preparations in Germans from Russia cookbooks, I am against any merging. — Preceding unsigned comment added by 199.66.179.205 (talk) 23:08, 5 January 2021 (UTC)[reply]
Spatzle are a different dish; it's like bootleg pasta, whereas Knoephla is a type of dumpling and more soggy. — Preceding unsigned comment added by 217.105.34.183 (talk) 22:11, 6 January 2021 (UTC)[reply]
Closing; no merge. Klbrain (talk) 13:33, 9 April 2021 (UTC)[reply]
@Quark1005: I'm ok with changing "pasta" to "noodle" but we would need a new source for the definition. GA-RT-22 (talk) 20:41, 2 January 2023 (UTC)[reply]
Made the change with added citations. Thanks Quark1005 (talk) 21:40, 2 January 2023 (UTC)[reply]
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