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Common in Moselle and Alsace, spaetzle (egg pasta) is a popular side dish, often served with gravy or butter and cheese. Also known as kneffles, kneffs or knèpfles.

A Tool to make Spaetzle during the making Prozess

The name means ’little sparrows’ because that’s the way they looked before modern potato ricers came into use, allowing cooks to make smaller or more uniformly sized dumplings, added directly into boiling water.

Grand Est


Text © Dana Facaros

Images by Qwerty Binary, Stefan-Xp