Knodel+and+Spatzle

Knodel is a Central European food, which is common in the countries of Austria, Croatia, Czech Republic, Germany, Hungary, Serbia, Slovenia, And Ukraine. It is a large, round potato or bread dumplings mad without yeast. It is either poached or boiled. They come in many different forms such as flour, old bread, potatoes, or semolina. It is usually served as a side dish for meat, such as a roast or stew. But it can be sometimes served as a dessert (filled with plums known as Zwetschgenknodel) or in a soup. The kmodel is the name given to this bread dumplings known as Klosse in Western and Northern Germany. The history of the Knodel is a is very old, archaeological findings of food have found some kind of dumpling (Knodel) have dated back to the year 3600 BC. These findings were lumps of bruised grain, water and flour, formed by hand. scientists assume these were dried and kept as provisions for longer journeys. The English word "dumpling" first emerged around 1600. Spatzle is a small dumpling made primarily in Southern Germany. It's basically an egg noodle. But the literal translation of Spatzle means "little sparrow". Before the invention of devices to make these noodles, they might be made by a spoon or by hand where they would look like little sparrows. The origin of Spatzle isn't fully known, but it has was found in writings dating from 1725, although it is believed to go back over 4000 years. Spatzle today is considered a Swabian specialty. (Swabia is a cultural, historical and linguistic region in Southwestern Germany. Spatzle dough includes eggs, flour and salt. The traditional Spatzle is made by scraping long, thin strips of the dough off a wooden chopping board in boiling salted water. After the noodles become firm, they are shimmed and pit aside. Spatzle usually is served with a meat dish with lots of sauce or gravy, such as Zwiebelrostbraten, Saurbraten or Rouladen.