Käsespätzle
Soft homemade egg noodles from southern Germany, layered with melting mountain cheese and crowned with sweet fried onions.
- 50 min20 prep · 30 cook
- MediumDifficulty
- 790 kcalper serving
Ingredients
- Flour400 g
- Eggs4
- Sparkling water150 ml
- Emmental or Bergkäse, grated250 g
- Onions3
- Butter50 g
- nutmeg1 pinch
- Chopped chives2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Beat the flour, eggs, water, nutmeg and a pinch of salt into a thick, sticky batter until it makes bubbles. Let it rest.
- 2
Slice the onions into thin rings and fry them slowly in half the butter until deep golden.
- 3
Press the batter through a spätzle maker or a colander with large holes into simmering salted water.
- 4
Once they float, lift them out with a slotted spoon. Work in batches.
- 5
Layer the hot spätzle with the cheese in a buttered dish and keep warm in the oven until melted.
- 6
Top with the fried onions, pepper and chives.
Tips and questions
- Can I make spätzle without a spätzle maker?
- Yes: push the batter through a colander with large holes, or scrape thin strips off a wet board with a knife.
- What should I serve it with?
- A green salad with a sharp vinaigrette is traditional, to cut through the cheese.
- Can I freeze the spätzle?
- Yes, freeze them boiled and plain for up to 3 months, then fry them straight from frozen in butter.
Enjoy your meal!
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