Birkel Schwäbische Spätzle Egg Noodles, 17.6 oz (500g)

Proper Swabian spätzle, not a mix. These are dried egg noodles, already shaped — no batter, no scraping dough off a board. Eleven minutes in salted water and they are done.

10% free-range egg in durum wheat semolina, which is what gives spätzle their yellow colour and the soft, slightly chewy bite that holds a sauce. Birkel has been making them in Germany since 1874.

How to cook them: 4–5 litres of lightly salted water, stir occasionally, boil uncovered. Ten minutes for firm, eleven for al dente, twelve for soft.

What to do with them: Käsespätzle is the obvious one — layer with grated Emmental and top with fried onions. Otherwise they are the standard partner for Rouladen, Sauerbraten, goulash, or anything with gravy.

Ingredients: durum wheat semolina, eggs 10% (free-range).

Allergens — contains: wheat and egg. May contain traces of soy.

Nutrition — 6 servings per container, serving size 3/4 cup (80 g) dry: 289 calories, total fat 2 g, saturated fat 0 g, cholesterol 0 mg, sodium 16 mg, total carbohydrate 56 g, dietary fibre 2.4 g, total sugars 2 g, protein 10.4 g.

Net weight 500 g (17.6 oz). Product of Germany, Newlat GmbH, 68070 Mannheim. Store in a cool, dry place.