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Best Spätzle in London

“Egg pasta pressed directly into boiling water, with a rough, porous surface that cradles sauce.”

What the real thing tastes like

Spätzle (German: [ˈʃpɛtslə] ), Spätzla Knöpfle or Spatzen, also called nokedli (Hungarian: [ˈnokɛdli]), are a type of egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. Spätzle is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use. A similar round shape, simplified in production, is native to

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Spätzle are irregular egg noodles with a rough, porous surface born in Swabia—pressed or dripped straight into boiling water to form thin or thick strands, elongated or stubby. They arrive at the table glistening and tender, traditionally cradling a meat dish's sauce, though they're equally at home as a main when tossed with cheese and onion. You'll find them across southern Germany, Austria, and Alsace, each region claiming its own slight variation.

Order it here when it has

versatile—side dish or main
glutinous, sauce-absorbing texture
regional range across Alpine regions

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