Käsespätzle
A classic from southern Germany and the Alpine region made with fresh spätzle layered with melting cheese and topped with slowly browned onions. The small egg noodles are prepared from a soft batter that is dropped directly into simmering water before being combined while still hot with the cheese.
About 680 kcal per serving
Ingredients
- wheat flour (all-purpose flour or spätzle flour)400 g
- eggs (at room temperature)4 pieces
- milk (adjust according to the flour)180 ml
- fine salt (for the batter)7 g
- ground nutmeg (optional)1 g
- grated Emmental (for meltability)200 g
- grated Bergkäse or Gruyère (for a stronger flavour)150 g
- yellow onions (thinly sliced)3 pieces
- butter (for the onions)30 g
- vegetable oil (to prevent the butter from burning)15 ml
- fresh chives (finely chopped, for serving)10 g
- ground black pepper (adjust to taste)2 g
Preparation
Prepare the spätzle batter
Place the flour in a large bowl and make a well in the centre. Add the eggs, salt and nutmeg. Begin mixing with a wooden spoon or sturdy whisk, then gradually add the milk. The batter should become thick, soft and sticky.
Beat the batter
Beat the batter vigorously for five to eight minutes, lifting it with the spoon. It should become smooth, glossy and bubbly. When the spoon is lifted, the batter should stretch before slowly falling back.
Rest the batter
Cover the bowl and let the batter rest for ten to fifteen minutes at room temperature. Meanwhile, bring a large pot of lightly salted water to a simmer.
Brown the onions
Melt the butter with the oil in a large frying pan over medium heat. Add the sliced onions and a small pinch of salt. Cook slowly for fifteen to twenty minutes, stirring regularly, until soft, deeply golden and slightly crisp around the edges.
Prepare the cheeses
Combine the grated Emmental and Bergkäse or Gruyère in a bowl. Keep at room temperature so the cheeses melt more easily when mixed with the hot spätzle.
Shape the spätzle
Place a spätzle maker over the simmering water and add a portion of batter. Push the batter through the holes to form small irregular noodles. Without a spätzle maker, place the batter on a damp board and cut thin strips directly into the water with a knife.
Cook the spätzle
Cook the spätzle in batches. When they rise to the surface, cook for another thirty to sixty seconds. Remove with a slotted spoon and drain briefly. Do not rinse them, as the surface starch helps the cheese cling.
Begin assembling
Preheat the oven to 180°C if an oven finish is desired. Lightly butter a warm baking dish. Add a first layer of still-hot spätzle and sprinkle over about one third of the cheese mixture.
Build the layers
Continue with a second and then a third layer of spätzle and cheese. Season lightly with pepper between the layers. The heat of the noodles should begin melting the cheese immediately.
Melt the cheese
Cover the dish for five minutes to retain the heat, or bake for eight to ten minutes at 180°C. The cheese should be fully melted and stretchy without becoming dry or heavily browned.
Add the onions
Generously spread the browned onions over the entire surface of the Käsespätzle. Add the chopped chives and a little freshly ground black pepper.
Serve immediately
Serve the Käsespätzle very hot while the cheese is still melted. Traditionally accompany with a tangy green salad, cucumber salad or additional onions.
Tips & tricks
- Use wheat flour with good gluten strength to give the spätzle a soft, slightly elastic texture.
- The batter should be thicker than pancake batter but softer than bread dough.
- Beat the batter until glossy and bubbly to develop the gluten network.
- Letting the batter rest for ten to fifteen minutes improves its texture.
- Cook the spätzle in batches so the water remains at a simmer.
- Remove the spätzle as soon as they rise to the surface and drain them quickly.
- Use a blend of cheeses to balance meltability and flavour.
- Assemble the spätzle while still very hot so the cheese melts without excessive cooking.
- Brown the onions slowly to develop sweetness without burning them.
- Serve immediately, as the cheese becomes denser as it cools.
Variations
- Add smoked bacon pieces for a richer version.
- Layer sautéed mushrooms between the spätzle and cheese.
- Replace part of the Emmental with Bergkäse for a stronger flavour.
- Add a small amount of nutmeg to the batter.
- Sprinkle with fresh chives just before serving.
- Gratinate briefly in the oven for a golden crust.
Storage
Käsespätzle keep for up to three days in the refrigerator in an airtight container. Reheat gently in a pan or in a 170°C oven with one or two tablespoons of milk or water to restore creaminess. Plain spätzle can be frozen for up to two months, but the assembled dish is best fresh because the cheese may become grainy after thawing.
Nutrition facts(per serving)
| Calories | 680 kcal |
|---|---|
| Protein | 29 g |
| Carbs | 67 g |
| Fat | 33 g |
| Fiber | 4 g |
| Sugars | 5 g |
What to serve with this recipe?
- Green salad with vinaigrette
- Cucumber salad
- Crispy onions
- Unsweetened applesauce
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