Schwobe-Mädla, des net Spätzla kocha ka" ("t'is not a real Swabian girl, who isn't able to cook Spätzle"). For the modern era the Swabian author Siegfried Ruoß lists more than 50 different Spätzle recipes in his cookbook "Schwäbische Spätzleküche". In Bad Waldsee, in upper-Swabia, there is a Spätzle museum since 2013. The earliest recipes for Spätzle can be found in the so-called "Göppinger Kochbuch", which was composed by Rosina Dorothea Knör (1733–1809) in 1783. Pastry ingredients and preparation of Spätzle Ingredients The Spätzle dough is made from flour, eggs, lukewarm water, in some places also with milk, and salt. The measurements, however, can vary. Spätzle flour which is sold in retail is often coarse wheat flour type 405 (German standard), in some cases mixed with spelt flour or fine semolina since it prevents the dough from going lumpy. Preparation In contrast to a kneaded pasta dough, Spätzle dough is stirred and therefore softer and moister. For the further preparation, there are several different ways: Scraped: Traditionally, the fresh dough is placed on a moist, ideally tilted board. From there it is scraped in thin stripes into the boiling salt water. This traditional way is elaborate and requires practice. Pressed: With a Spätzle press, the dough is pressed vertically into the water forming long and even Spätzle. Shredded: There are different kinds of Spätzlehobel (planes) producing either thick and short Spätzle (Knöpfle) or long Spätzle. A new way of making Spätzle are Spätzle sieves. After the Spätzle are cooked, they swim to the top and can be removed with a skimmer. They shouldn't be rinsed with water but served hot instead. There are also premade Spätzle which come in either dry or frozen form and can be boiled directly in hot water. Spätzle dishes Apple Spätzle: a sweet variant, which can be found in the Allgäu and in the region of the Lake Constance. Steamed slices of apple or rather stewed apple are added to roasted Spätzle which is then sprinkled with sugar or cinnamon. Roast Spätzle: are baked until golden brown and are a pure soup ingredient. Brätspätzle soup: soup with roasted Spätzle. Spelt Spätzle: are made of spelt flour. Egg Spätzle: The Spätzle are tossed in a pan with melted butter and are mixed with scrambled eggs. Spicy Spätzle stew: minced meat, onions and cabbage or rather chicory are brought to the boil and are mixed with Spätzle. “Gaisburger