Swabian Spaetzle*, Cheese Spaetzle*, Lentil and Spaetzle* with Vienna Sausages, Pork Fillet with Spaetzle* and Mushroom Cream Sauce

Swabian Spätzle: Not to be confused with "Knöpfle," Knöpfle are a type of egg pasta from Baden and Switzerland that are considered a short, button- or teardrop-shaped version of Spätzle. Difference from Spätzle: While Spätzle are typically longer and thinner, Knöpfle are shorter and thicker, as they are grated through special sieves or graters with larger holes.

I make my spaetzle the way my mom taught me. Ingredients are flour, eggs, and salt (maybe a little cold water). Use fine, firm flour, as it's ideal for spaetzle dough. These days, you can also buy "spaetzle flour" (usually a mixture of flour and semolina). To prepare the dough, ingredients for 4 people: 500 g flour, 5-6 eggs (depending on size), 1 teaspoon salt. First, mix the eggs with the salt and then add the flour. Beat the dough with a wooden spoon until it bubbles. If the dough becomes too stiff, simply add a little water. The stiffer the dough, the thicker the spaetzle will be. Be sure to let the dough rest for 15-30 minutes before further processing.

Meanwhile, bring a large pot of salted water to a boil. Whether you use a spaetzle press or prepare the spaetzle traditionally with a wooden board is up to you. I use my ancient cast iron spaetzle press and prefer a slightly firmer dough so that the spaetzle are long and slightly thicker.

Add the spaetzle in batches to the boiling water and loosen them slightly with a slotted spoon. When the spaetzle float to the surface, let them cook briefly, then scoop out the water with the slotted spoon and place it on a serving dish. Other recipes recommend rinsing the spaetzle in cold water and then reheating it in a pan with a little butter. Since we always eat the spaetzle immediately, this is unnecessary.

Cheese Spätzle: A classic in southern Germany, Cheese Spätzle is served in different variations depending on the region. The cheese used makes the difference. The second major difference is the onions used, roasted (more so in Bavarian) or melted (more so in Swabian).

I prefer Cheese Spätzle Swabian style, with melted onions. I use Emmental (45% fat) and Mountain Cheese (45% fat) for the cheese mixture. If you prefer a milder version, just use Emmental.

First, dice two large onions and sauté them in butter until translucent. Make the Spätzle as described above. In a large bowl, alternate layers of the cheese mixture and the Spätzle. Always add the prepared onions between them. Sprinkle more onions on top. I usually serve this with a green salad (iceberg and cucumber).

Lentils, spaetzle and Vienna sausage: There's no other dish so closely associated with Swabia, the quintessential Swabian food.

Ingredients:

• 250g lentils
• 1 bunch of soup vegetables
• 1 Onion
• 1 l vegetables or meat broth
• Salt and pepper
• 3-4 teaspoons vinegar
• Smoked bacon
• Vienna Sausage 

Preparation:

The preparation of the lentils takes center stage here. Finely dice a bunch of vegetables and a large onion. Melt butter in a saucepan, sauté the onions and vegetables, and stir in 2 teaspoons. After about 5 minutes, add 1 liter of vegetable or meat broth. Add the lentils (250 g) and season with salt and pepper. Add the smoked bacon to the lentils. Bring to a boil briefly, then simmer for about 30 minutes. These authentic Swabian lentils are served slightly sour. Add vinegar (I use apple cider vinegar) shortly before the end of the cooking time, if desired.

Finish the spaetzle as described above. Heat the sausages in boiling water and then serve everything on a plate.

Pork fillets with spaetzle and mushroom cream sauce: Swabian pan or Swabian top, no matter what it's called, it's a real treat. There are regional variations here, too, sometimes with bacon slices, or even baked with cheese.

Ingredients:

• 1 pork fillet
• 250g brown mushrooms
• 1 medium onion
• 1 liter meat broth
• 200ml heavy cream
• Salt
• Pepper
• Spaetzle as described above.

Preparation: Cut the pork fillet into approximately 3 cm slices, season with salt and pepper on both sides. Sear in a large pan with a little vegetable oil for 2 minutes on each side. Remove the meat and set it aside.

Add the very finely chopped onions to the pan (with a little more vegetable oil), sauté, then add the sliced ​​mushrooms and sear them as well. Then deglaze with the stock, bring everything to a boil, and season roughly with salt and pepper. Add the cream and bring back to a boil. If the sauce is too runny, thicken it slightly with a sauce thickener. Return the pork fillets to the sauce and simmer for a few minutes.

Serve on a flat plate with spaetzle and a side salad.