Eat & drink
The Swabian noodle at the Landhotel Talblick
Author: Sarah Ehret
March 13, 2024
The kitchen of the Country hotels with valley views in NeuweilerOberkollwangen is run by a nature park innkeeper, Gerhard Stoll, managed. It offers at least six throughout the year. regional dishes and a regional menu. One of the regional dishes that is a must in Black Forest cuisine is the Swabian classic "Spätzle." I was his guest last Wednesday and was not only allowed to watch the preparation of the scraped Spätzle, which tasted delicious, by the way, but also to try scraping Spätzle myself. At first, my Spätzle looked more like Schupfnudeln (potato dumplings), but I was assured: "Practice makes perfect!"
Traditionally, the spaetzle dough is placed on a small board and then added in portions to boiling water. Hand-scraped spaetzle – also called Brettspätzle – are still considered a mark of quality. However, modern methods such as a spaetzle press or a spaetzle sieve also make preparation easier.
The recipe is no secret and actually quite simple: flour, eggs, and salt! I was also familiar with a recipe that included water. Gerhard Stoll omits it to make the Spätzle more yellow. One egg is used for every 100g of flour; depending on the amount, you can make different quantities of dough with this simple rule. Not only is the dough salted, but also the water, which should be simmering gently so that the dough can be scraped into it in portions.
What makes Spätzle such an important dish in Swabian cuisine? Spätzle have a long history dating back to the 18th century. Swabian literature is rich in poems about this "favorite dish of the Swabians," such as the poem "The Praise of Swabian Spätzle," published in the Schwarzwälder Bote newspaper in 1838.
The linguistic origin of Spätzle is disputed. Even before Spätzle were scraped from a board or Knöpfle were pressed through a Knöpfle sieve, housewives shaped small pieces of dough by hand, or later with a spoon, and placed them in boiling water. The dough in the hand was associated with a "Spatz" (sparrow), and at first, Spätzle were called Spatzen – and were correspondingly larger, perhaps like my initial attempts.
In southern German dialects, a distinction is made between Knöpfle, considered a specialty in the Allgäu region, and Spätzle. Both are made from the same dough, although the dough for Knöpfle should be slightly thinner. Unlike the elongated Spätzle, Knöpfle are short, round, and small. They are often made using a Knöpfle sieve.
Whether scraped, pressed, or grated – Spätzle are a true delight and an integral part of Swabian cuisine . So next time you're in the Black Forest, don't forget to try the scraped Spätzle at Gerhard Stoll's Landhotel Talblick – it will be a culinary experience!
The family run 4-star country hotel Talblick, is a charming and lovingly run house with warm hosts, a great wellness area with special pampering offers, and is also the perfect starting point for a Hike in nature. The AugenBlick (Eye-Catching View) trail runs very close to the hotel. Neuweiler-Passing Oberkollwangen. From the viewpoint on the loop, there is a great view of the town and the Swabian Alb.
It's not just the kitchen that offers a magnificent view of the landscape – the comfortably and elegantly designed panoramic restaurant also boasts a stunning vista over the Angelbach Valley and the Black Forest village. The warm colors and inviting atmosphere create a truly unique dining experience.
