An authentic organic pasta, egg noodles and spätzle producer located in the Swabian Alps, the cradle of the Spätzle noodle. Spätzle means little sparrow in the Swabian dialect and refers to soft textured egg noodles. Traditionally, Spätzle dough is scraped off a wooden chopping board (Spätzlebrett) and plunged into boiling salt water, where the dough pieces cook until they rise to the surface. They are then skimmed and put aside. Spätzle are a frequent accompaniement to lentils with frankfurter sausages or pork roast with sauerkraut.