Celebrate spätzle: Germany's culinary gem with a health twist

They taste fantastic, baked with cheese or served with mushroom sauce, goulash, or vegetables. Germans even enjoy them as desserts, for example, accompanied by grated apples. Let's learn the recipe for spätzle, an exciting alternative to traditional pasta.

Swabia is a historical region in the upper Rhine and Danube River basins. It is now within the borders of Germany and, partially, France and Switzerland. It is famous for its numerous monuments reflecting the region's turbulent history, charming landscapes, and delicious cuisine, dominated by hearty soups, sauces, and dumplings.

The first mentions of this dish appear in documents from the 12th century. For a long time, spätzle was mainly food for farmers and shepherds in the Alpine regions, where flour was easily accessible and pasta could be quickly prepared on the fire. Over time, the dish also spread to other social groups, becoming one of the culinary symbols of southern Germany, eastern Switzerland, and France's Alsace. Similar noodles are also eaten by Hungarians (who call the dish nokedli) and residents of Trentino, Italy.

Spätzle is appreciated for its taste, simplicity of preparation, and versatility - they work well in various dishes. Very popular dishes in Swabia are käsespätzle (noodles baked with cheese and sautéed onions) and linsen, spätzle und saitenwürstle (spätzle with lentils and sausages). They are also eaten with mushroom sauce, meat dishes (goulash, liver), and vegetables (peppers, courgettes, spinach, sauerkraut). They go great with soups (e.g., chicken broth) and can also be the base of desserts (the noodles are served with fresh cherries, drizzled with butter, or grated apples and cinnamon).

Traditional spätzle is usually made from spelt flour and produced from spelt grains. Spelt is one of the oldest grains cultivated by humans, having spread in Europe as early as the 2nd century BC.

It is a treasure trove of valuable minerals, especially magnesium, often called the "element of life," which strengthens the heart and circulatory system, improves concentration and brain function, and aids the absorption of nutrients. Spelt flour also contains a large amount of zinc, which not only enhances the condition of the skin, hair, and nails but also supports thyroid function and participates in the production of serotonin, known as the "happiness hormone." The manganese and phosphorus in the product strengthen bones and teeth, copper acts as a bactericide, and cobalt and iron are involved in the production of red blood cells.

Spelt provides a solid portion of silicic acid, which positively affects the condition of the skin, hair, and nails and ensures mental clarity and proper concentration.

Spelt flour is rich in proteins and complex carbohydrates, providing a long-lasting energy boost and accelerating muscle mass building. It is a natural antibiotic that strengthens the body's immune system. It has strong cleansing properties, directly affecting the proper functioning of the liver and gallbladder. The product is recommended during recovery after medical treatments.

Thanks to its considerable content of unsaturated fatty acids, spelt flour also helps lower the level of bad LDL cholesterol in the blood and helps prevent severe cardiovascular system diseases.

Mix sifted spelt flour (300 grams) with salt (1 teaspoon) and a pinch of nutmeg in a large bowl. Add eggs (5) and water or milk (200 millilitres), then mix or blend until you get a smooth, thick mass. Sometimes, it takes even 15 minutes - the dough is ready when air bubbles start to form.

Bring a large pot of salted water to a boil. Prepare the noodles by sliding small portions of dough into the boiling water using a special press or a board and knife.

Cook the spätzle until they float to the surface (about 2-3 minutes), then drain and rinse with cold water.