Käsespätzle (Swabian Cheese Noodles with Crispy Onions)
In short: Soft egg noodles pressed into boiling water, layered with melted mountain cheese and topped with slowly browned onions. It takes about 1 h 10 min in total and makes 5 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 10 min
- Total
- 1 h 10 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 650 kcal
Käsespätzle is Swabia's answer to macaroni and cheese. A loose egg batter is pushed into boiling water to make soft, irregular noodles, which are layered with grated mountain cheese and topped with onions cooked slowly until sweet and brown. It is a main course on its own, served with a green salad. A spätzle press helps, but a colander with large holes works too.
Instructions
- Melt 20 g (1 1/2 tbsp) of the butter with the oil in a wide skillet over medium-low heat. Cook the onions for 25 to 30 minutes, stirring, until deep golden and sweet. Season with salt and set aside.
- Mix the flour, salt and nutmeg in a bowl. Beat in the eggs and water with a wooden spoon for 2 to 3 minutes until the batter is thick, smooth and bubbling. Rest it for 10 minutes.
- Bring a large pot of generously salted water to a boil. Heat the oven to 160°C (325°F) and warm a large ovenproof dish.
- Press the batter through a spätzle press or a large-holed colander into the boiling water in 3 or 4 batches. When the noodles float, cook 1 minute more and lift them out with a slotted spoon.
- Toss the cooked spätzle with the remaining butter. Layer them in the warm dish with the cheese, finishing with a layer of cheese.
- Cover loosely and keep in the oven for 8 minutes, until the cheese melts into strings. Top with the onions and chives and serve at once.
Tips
- No spätzle press? Scrape thin strips from a wet cutting board straight into the water with a dough scraper, or push the batter through a potato ricer.
- Mix two cheeses, such as Emmentaler and a nutty mountain cheese, for better flavor. Grate your own, since pre-shredded cheese melts less smoothly.
Questions and answers
What is the difference between spätzle and pasta?
Spätzle dough is a loose egg batter, not a rolled dough, and goes straight into boiling water. The noodles are softer and uneven in shape.
Can I make spätzle ahead?
Yes. Cook them, toss with a little oil and refrigerate for up to 3 days or freeze for 2 months. Reheat in a skillet with butter before layering with cheese.
Which cheese is best for Käsespätzle?
Emmentaler, Gruyère or a mix with mountain cheese melts well and tastes mild and nutty. Very dry aged cheese does not melt into strings.
How long does it take to make Käsespätzle (Swabian Cheese Noodles with Crispy Onions)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Käsespätzle (Swabian Cheese Noodles with Crispy Onions)?
About 650 kcal per serving, with 26 g of protein, 69 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 69 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
