Käsespätzle
Spätzle is considered the signature dish of Swabia, in southwestern Germany, where locals are often called "Spätzlesschwaben" — the Swabians of spätzle — proof of regional pride in this homemade noodle. The name derives from the dialect word for "little sparrow," a playful reference to the small, irregular shape of the dough pieces. Unlike most noodles, spätzle isn't rolled and cut with a knife, but scraped or pressed directly into boiling water, a technique that guarantees a dense, slightly chewy texture, very different from Italian pasta. Käsespätzle, the cheese variant, is considered the Sunday or festive version, while plain spätzle, as a side dish, appears at everyday meals alongside roasts or stews with rich gravy.
Egg dough
A soft, elastic dough of flour, eggs and a little milk, without yeast, forms the base of the noodles.
Shaped by scraping
The dough is scraped directly into boiling water from a special board, forming irregular little pieces.
Layers of cheese
The boiled noodles are layered with grated Emmental cheese, which melts evenly throughout.
Caramelized onions
Crispy fried onions, slowly caramelized, are generously scattered on top.
Ingredients 4 servings
- 400g flour
- 4 large eggs
- 150ml milk
- 1 tsp salt
- A pinch of nutmeg
- 300g Emmental cheese, grated
- 3 large onions, thinly sliced
- 3 tbsp butter
- Chopped parsley, for serving
How to make it
- 1PREPARE THE DOUGH: Mix the flour with salt and nutmeg in a large bowl.
- 2ADD THE LIQUIDS: Crack the eggs into the middle of the flour, gradually add the milk, stirring vigorously with a wooden spoon, until you get a smooth, elastic dough that bubbles when beaten.
- 3LET IT REST: Cover the dough and let it rest 20-30 minutes at room temperature, so the gluten relaxes.
- 4BOIL THE WATER: Bring a large pot of salted water to a boil.
- 5Place a portion of dough on a wet cutting board or in a special spätzle press, then scrape thin strips directly into the boiling water.
- 6BOIL: Boil the spätzle 2-3 minutes, until they float to the surface, then scoop them out with a slotted spoon into a bowl of cold water.
- 7REPEAT: Repeat the process with the rest of the dough, in batches.
- 8SAUTÉ THE ONION: In a large pan, melt the butter, sauté the sliced onion over low heat 15-20 minutes, stirring often, until caramelized.
- 9ASSEMBLE: In a large pan or pot, alternate layers of drained spätzle with grated cheese, over low heat, stirring gently, until the cheese fully melts.
- 10SERVE: Divide into warm bowls, sprinkle the caramelized onion on top and garnish with chopped parsley.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
