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A heavy egg noodle or dumpling used in the cuisine of southern Germany and Austria
2007 February 28, Florence Fabricant, “The Latest Woman to Join a Very Exclusive Club”, in New York Times:
The results resemble spaetzle with a lovely nutty flavor.
2013 January 18, Nicholas Kulish, “Swabian Separatists Fling Spätzle to Make Their Point”, in The New York Times, →ISSN:
A backlash may have been inevitable. “There are more spätzle where those came from,” the Free Swabylon site warned, threatening that the entire neighborhood would “disappear under a spätzle layer of Swabian rage.”
