Spätzle or Spaetzle (pronounced 'schpetz-lay') are the German & Austrian equivalent of pasta, but they taste subtly and uniquely different. They are made primarily of eggs and wheat flour and, on an industrial scale, the mixture is extruded through a metal disc with holes of about 4-6mm diameter.
In the traditional way of making them at home, a kind of metal or wooden washboard with similarly-sized holes is placed over a pan of lightly-salted boiling water and the mixture 'rubbed' through so that the 'worms' fall into the water and are then cooked.
As with pasta, there are two types available: fresh (short cooking time, usually thicker and knobbly - see photo) and dried (thinner, smooth, similar to spaghetti but shorter and not straight, opaque yellow colour, requires a longer cooking time, typically 8-10 minutes).
Below I have translated from German the information that comes on the brand that I regularly buy (the fresh sort).
Pfannenfertig (ready for the pan/ready to cook)
Cost (locally): about €1.70
3) Microwave: Put the Spätzle into a microwaveable bowl with about a tablespoon of water. Cover with a lid and cook at 600W for about 3 to 4 minutes.
Ingredients & nutritional information
Nutritional information - 100g contains on average:
Calorific value - 708 kJ / 167 kcal
Protein - 6.0 g
Carbohydrate - 30 g
Fat - 2.6 g
If anyone reading this needs any further information or how to cook with them, please contact the author and I will try to help.