Homemade
Käsespätzle
PREP TIME
5–10 minutes
COOK TIME
15–20 minutes
SERVINGS
4 servings
PREPARED BY
Callie H.
Ingredients:
Steps for Cooking:
225 g
1 tbsp
3
120 ml
2
Chef’s notes:
all-purpose flour, German type 550
vegetable oil
eggs
cold water
onions, halved and sliced
Pinch of salt
A little butter and sugar to sauté the
onions in and lots and lots of shredded
gruyere, gouda, and any yummy
cheeses you can find.
I recommend eating this yummy dish with a
salad with a balsamic vinegar dressing—super
yummy! Friends of mine just top it with balsamic
vinaigrette! Another variation is to reduce the
water, add thawed frozen shredded spinach, and
to go with gorgonzola! I learned how to make
spätzle first when I was an au pair in Vorarlberg,
Austria, on the Bodensee, but have perfected
it through my time with my extended family in
Bavaria! It’s an easy and delicious dish to make
when you are low on ingredients. Enjoy!
1. Take a lot of salt (a big handful) and put it in a very
large pot of water and bring it to a boil.
2. In a large mixing bowl, put in flour and make
an indentation in the middle for the rest of the
ingredients.
3. Add eggs, oil, and the pinch of salt, and then
slowly mix in the cold water. It may be possible that not
all of the water will be needed. Stir in until it is a very
sticky, stretchy dough.
4. So ideally you would have a spätzle press (potato
ricer) to push the dough through small holes, but since
not everyone has this, another way is to use a cheese
grater or colander and a spatula. Pick up about a large
spoonful of sticky dough and scrape it through the
holes into the boiling water. When the little squiggles
float to the top (should only take a few minutes), then
take a slotted spoon and scoop them out of the water
into a baking form.
5. With each spoonful of spätzle, cover with grated
cheese and repeat.
6. Lastly, caramelize some onions with butter and sugar to
top the spätzle with.
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