Tress · 500 g
Tress Schabspätzle
What it is
Tress Schabspätzle are a type of German egg noodle, often described as a rustic dumpling. They are made from a simple dough of flour, eggs, and water, then traditionally scraped or 'schnitzed' into boiling water. This particular variety is made with a higher proportion of eggs, giving it a richer flavor and a slightly firmer texture compared to other types of spätzle. The dough is prepared and then shaped by hand or with a special tool.
How people cook with it
These versatile noodles are a staple in many German households and can be incorporated into a wide range of dishes.
- As a side dish
- In hearty stews
- With roasted meats
- As a base for casseroles
To prepare Tress Schabspätzle, bring a large pot of salted water to a rolling boil. Use a special spätzle maker or a flat grater with large holes to push or scrape the dough directly into the boiling water. The noodles will float to the surface when they are cooked, which usually takes only a few minutes. Drain them well and then toss them with butter or your chosen sauce. They are also excellent when pan-fried after boiling for a crispy texture.
How it differs from similar foods
Compared to standard pasta, Schabspätzle have a softer, chewier texture and a more irregular shape due to their handmade preparation. The higher egg content in this variety also contributes to a richer taste and a more golden hue than some other egg noodles.
Who it is for
Home cooks looking to prepare authentic German cuisine will find this a convenient and delicious option.
How to keep the rest
Once opened, store any remaining Tress Schabspätzle in an airtight container in the refrigerator. Ensure they are kept dry to prevent them from becoming sticky. They are best used within a few days of opening for optimal freshness and texture.