Traditional Käsespätzle with roasted onions served as close-up in a iron frying pan on a rustic wooden board at a mountain chalet (yatomo (123RF))
Editor’s Note: This article was written by a member of the local military community, not an employee of Stars and Stripes. Neither the organization nor the content is being represented by Stars and Stripes or the Department of Defense.
One of my favorite German dishes is Käsespätzle (pronounced (KAYsuh-SPEHtzeluh), a plate of gooey, cheesy deliciousness! In our first year in Germany, I excitedly purchased a spaetzle press and acquired a recipe from a friend so I could make it fresh at home. (Homemade is always better, am I right???) Three years later and I still haven’t even taken the spaetzle press out of its box, much to my husband’s lighthearted vexation.
But lo and behold, one of my local USO Centers hosted a Käsespätzle cooking class as their monthly Coffee Connections event! As soon as I saw the registration information, I knew I had to sign up! Not only did attending give me the chance to chat with new and old friends but I was also reminded about how easy it is to make Spätzle from scratch. We left the event with full bellies and the recipe! And because good things should be shared, I want to share the recipe with you!
Our spaetzle superstar mentioned that this recipe is the Austrian version. You may come across other recipes based on the preferences of the different German regions.
Group of four women standing together smiling for camera. (USO Coffee Connections and Kristen Thoennes)
Ingredients
- 500 g flour (type 480… although we were told regular all-purpose flour would work, too)
- 6 eggs
- 150 ml milk
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- 1 Tablespoon (1 EL) butter
- 1 onion
- 250 g Mountain Cheese (grated)
- 150 g Emmental cheese (grated)
- Chives, chopped, for garnish
Spaetzle noodles in metal spoons above a large black pot of boiling water and noodles (USO Coffee Connections and Kristen Thoennes)
Directions
Bring a large pot of salted water to a boil.
To make the Spätzle batter, mix the flour, eggs and milk in a bowl. The recipe recommends using a wooden spoon. The dough does not have to be really smooth. If it’s too firm, add a bit more water.
Add salt, pepper and nutmeg to the dough. Mix well and let it rest for about 10 minutes.
In the meantime, peel the onion and cut it into fine rings. Then heat butter in a pan and fry the onion rings in it until golden brown.
To cook the Spätzle, pass the dough through a spaetzle sieve or use a Spätzle press into the boiling water. As the noodles float to the surface, skim them off using a perforated sieve. Place the noodles in a bowl. Repeat this process until you’ve cooked all the dough.
Immediately add the grated cheese and mix. The cheese should melt a little through the hot Spätzle and pull “strings.” You can also add some butter at this point.
To enjoy, spoon the Käsespätzle on a plate and garnish with fried onions and chopped chives.
Cooked Kaesespaetzle on a paper plate topped with chopped chives and fried onions (USO Coffee Connections and Kristen Thoennes)
