It's a boiled half-pasta-half-dumpling egg dough, and strands are often made by forcing batter through a colander or otherwise dripping it into the water in somewhat irregular strands. It has a great texture and mouthfeel with just the right amount of chew.

After boiling, it's usually fried in some butter and served as a side, where it's great absorbing sauces from whatever else you're eating. Cheese spaetzle is delicious, too, which is basically south-German mac-and-cheese.