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–+ servings
Käsespätzle on a spoon and in a frying pan.
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Käsespätzle (German Cheese Noodles)

Prep Time10 minutes
Cook Time10 minutes
resting time15 minutes
Total Time35 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

for the Spätzle (or use store-bought):

  • 2 cups (250g) all-purpose flour spooned and leveled, not scooped
  • 3 large eggs lightly beaten
  • 1 teaspoon fine sea salt
  • pinch of nutmeg optional
  • pinch of white pepper optional
  • 1/2 cup (120ml) milk or water
  • 2 tablespoons butter

for the Käsespätzle:

  • Spätzle from the recipe above or store-bought
  • 1 medium onion
  • 2 tablespoons flour
  • 1/2 cup frying oil or clarified butter or less
  • 1 1/2 cups (150g) shredded cheese I used half Emmentaler (or Swiss cheese) and half Bergkäse (or Gruyere)
  • pinch of nutmeg
  • chives to serve
  • salt and pepper

Instructions

  • Making Spaetzle from scratch is optional, you can also use store-bought Spätzle. Cook them according to the packet instructions then proceed with the recipe.
  • Make Spätzle dough:
  • Add all ingredients except the butter to a mixing bowl.
    2 cups (250g) all-purpose flour, 3 large eggs, 1 teaspoon fine sea salt, pinch of nutmeg, pinch of white pepper, 1/2 cup (120ml) milk
  • Stir with a wooden spoon until roughly combined.
  • Continue beating the dough with the wooden spoon or with a mixer fitted with a dough hook attachment (speed 2) for about 7-10 minutes. The dough should be well-combined and smooth. It will be very sticky so it’s not possible to knead it by hand (try to not add any more flour).
  • Leave the batter to rest for 15 minutes.
  • Cook Spätzle:
  • While the dough is resting, bring a large pot of salted water to a boil.
  • Working in batches, press the dough through a ‘Spätzle press/maker’, a large-holed colander (photo 4), or a slotted spoon with large holes (photo 5). Push the batter with the back of a metal spoon directly into boiling water.
  • Cook Spaetzle in batches so they won’t stay in the water for too long.
  • When the Spätzle come to the water surface they’re done – remove them from the water with a slotted spoon and transfer to a bowl with 2 tablespoons of butter.
  • While you’re adding Spaetzle to the bowl, stir them to coat them in butter – it will prevent them from sticking to each other.
    2 tablespoons butter
  • Make crispy onions: cut onions into thin slices, toss with the flour and season with salt and pepper. Heat oil in a frying pan or a medium pot and add the onions (I like to use a medium pot and fry the onions in batches - the layer of oil is thicker so the onions are frying rather than just pan-frying). Fry, stirring often, until light golden brown in color. Transfer with a slotted spoon to a plate lined with paper towels. Sprinkle immediately with salt.
    1 medium onion, 2 tablespoons flour, salt and pepper, 1/2 cup frying oil or clarified butter
  • Make Käsespätzle: Add Spätzle to a large bowl or frying pan and add the cheese and nutmeg. Stir until the cheese is melted (if the cheese is not melting, maybe because the Spätzle are too cold, heat them over low heat until the cheese is melted). Season with salt and pepper.
    1 1/2 cups (150g) shredded cheese, pinch of nutmeg
  • Transfer to plates and sprinkle with chives and crispy onions.
  • Enjoy!