Käsespätzle
Käsespätzle are soft egg noodles with melted cheese and golden onions. Push the thick, elastic batter through a spätzle maker into boiling water, then drain and heat with the cheese until melted.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Mix the batter
Combine flour, eggs, sparkling water and 5 g salt. Beat vigorously with a wooden spoon for 4–5 minutes until smooth and elastic, slowly falling from the spoon. Cover and rest for 15 minutes.
Brown the onions
Thinly slice the onions into half-rings. Cook in 40 g butter over a medium-low heat for 15–20 minutes, stirring often. Add sugar near the end. The onions should be soft and deep golden, not black.
Prepare the water and cheese
Coarsely grate both cheeses and mix. Bring a wide pan of water to the boil with the remaining 7 g salt, then reduce to a gentle boil. Prepare a spätzle maker or a sturdy colander with large holes.
Cook the spätzle in batches
Push small batches of batter through the tool into the boiling water to form short, irregular noodles. Cook for 1 minute after they float, then lift into a bowl with a slotted spoon. Let the water return to the boil between batches.
Melt the cheese
Melt the remaining 30 g butter in a large frying pan. Add well-drained spätzle and half the golden onions. Add cheese in batches, gently stirring over low heat until evenly melted without scorching.
Finish serving
Add pepper and immediately divide the hot Käsespätzle between plates. Top with the remaining onions and finely chopped chives. Serve while the cheese is soft; bacon and cream sauce are not included.
Little hint
The spätzle dough is not rolled out: it’s thicker than a crepe but noticeably softer than regular pasta dough. If you don’t have a special tool, use a sturdy colander with large holes and hold it securely over the pot.
Frequently asked questions
What should I watch out for when cooking?
The spätzle dough is not rolled out: it’s thicker than a crepe but noticeably softer than regular pasta dough. If you don’t have a special tool, use a sturdy colander with large holes and hold it securely over the pot.
How should I prepare the ingredients?
Combine flour, eggs, sparkling water and 5 g salt. Beat vigorously with a wooden spoon for 4–5 minutes until smooth and elastic, slowly falling from the spoon. Cover and rest for 15 minutes.
