Tiny flour-and-egg noodles or dumplings.
a German pasta variety
Little droplets of egg pasta made by rubbing a thick batter through a colander; popular in central Europe, espeically Germany.
Small dumplings or noodles made from a thin egg and flour batter.
(German: Spätzle, sometimes explained as being derived from Spatz "sparrows") Are noodles much used in southern Germany and Alsace. They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is a simple affair, consisting of eggs, flour, and salt only.