DISH RESEARCH · Side dish
Schniederspätle
Schniederspätle are Alsatian knife-cut egg noodles made from a wheat-flour batter and typically served warm as a side dish, often finished with butter.
About Schniederspätle
Schniederspätle are Alsatian knife-cut egg noodles made from a wheat-flour batter and typically served warm as a side dish, often finished with butter.
Ingredients in Schniederspätle
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.