This is a very typical swabian comfort food - fresh homemade egg pasta.
In 'swabianland', the variations are wide. It is served as side dish to roasts as well as a main dish, eaten with a hearty sauce which is almost a staple to children. The Swabians being 'Wet Eaters', the spätzle is sometimes fried crispy and then dunked with a sauce or simply with melted butter. Not forgetting KässSpätzle which is with melted cheese, Leberspätzle which is with fine grounded liver and the very down to earth Linzen (lentils) spätzle.
Spätzle is culture !
Although I have a Spätzle press which I doubled as potato ricer, I still prefer to use a slotted wooden chopping board and a dough scrapper. Even a chopping board and the back of a long knife will do as well.
