Name: Käsespätzle: German Cheese Noodles with Crispy Onions
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: German
Ingredients: 300 g all-purpose flour; 3 eggs; 150 ml milk; 1 tsp salt; ¼ tsp nutmeg; 250 g Emmental cheese, grated; 3 onions, thinly sliced; 50 g butter; 2 tbsp fresh chives, chopped

German Winter Vegetarian 50 min 4 servings620 Calories

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Käsespätzle is the German answer to mac and cheese: tender little egg noodles layered with melting cheese and topped with sweet, golden fried onions. It comes from southern Germany and Austria and is served bubbling hot in a pan, often with a green salad.

The dough is just flour, eggs, milk and salt, and you do not need a special press: a colander with large holes or a cutting board and knife works well.

Spaetzle dough, simply

Mix 300 g flour, 3 eggs, 150 ml milk or water and a teaspoon of salt into a thick, elastic batter that falls slowly from a spoon.
Rest the batter for 10 minutes so the flour hydrates and the spaetzle turn out tender.
Press the batter through a colander or a spaetzle maker into simmering salted water; they are done when they float, after 2 to 3 minutes.

Layering the cheese

Use a flavorful melting cheese: Emmental, Gruyere or a mild mountain cheese, or a mix with a little strong cheese.
Layer hot spaetzle and cheese in a warm pan so the cheese melts into the noodles instead of clumping.
Top with onions fried slowly in butter until deep golden and sweet.

Serving

Serve straight from the pan with a sharp green salad or apple sauce on the side; the crisp acidity balances the richness. A glass of cold apple juice or beer is traditional.

Make ahead

Cook the spaetzle in advance, toss with a little butter and refrigerate for 2 days; reheat in a pan with the cheese just before serving.

About the dish

Spaetzle are the soft egg noodles of Swabia in southern Germany, and Käsespätzle is the most famous way to serve them: layered with cheese and baked or tossed in a pan. In Austria it is called Kasnocken, and it is a staple of mountain huts, where hungry skiers and hikers eat it after a day outdoors.

Tips for success

Keep the water at a gentle simmer, not a rolling boil, so the spaetzle stay tender.
Work in small batches so the water does not cool down.
Do not stir too much after adding the cheese or the noodles may turn mushy.

Frequently asked questions

Do I need a spaetzle press?

No. A colander with large holes, a potato ricer or a board and knife all work.

Can I use another cheese?

Yes, any good melting cheese works; a mix of mild and strong gives the best flavor.

Recipe