Noodles, Spaetzle and Potatoes

Knödeln (or Klöße) are dumplings made from a variety of ingredients such as potatoes, bread, milk and egg yolks that are formed into balls and cooked in hot water. They are eaten as side dishes and entrees, in soups and as a dessert and are a very important part of southern German cuisine.

In northern Germany, a dumpling is called a Kloß (Klöße in the plural) and in southern Germany they are known as Knödel (Knödeln in the plural). In northern and eastern Germany, dumplings made with meat are known as Klopse, the most famous of which are the Königsberger Klopse.

There are many types of dumplings in Germany, such as: Dampfnudeln, Germknödel, Grießklöße/ Grießknödel, Semmelknödel, Kartoffelknödel/Kartoffelklöße, Königsberger Klopse, Leberknödel, Zwetschgenknödel and Topfenknödel/Quarkknödel.

German pasta is made from hard wheat, soft wheat and wholemeal semolina, in every shape and often with additional ingredients such as spinach, tomatoes, herbs, with and without eggs, the egg content being a measure of their quality.

In Germany, potato is especially popular as a side dish. It can be prepared in many different ways.

Spätzle is a type of noodle that is most common in Swabia. Swabia or Schwaben as it is known in Germany consists generally of most of the state of Baden-Württemberg and part of the state of Bavaria. Spätzle is made from flour, salt, water and eggs and is eaten as a side dish in place of rice, potatoes or pasta.