European Egg Noodles are ultimately derived from the spätzle ("little sparrows") of Wurttemburg in Germany, which comprises egg dough and are forced through holes in a colander and then cooked in boiling water. Spätzle noodles accompany veal, cabbage, or are mixed with chopped meat or herbs and served as a salad.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.