German
Käsespätzle
A warm Swabian bowl of fresh egg spätzle layered with nutty mountain cheese until it melts into the noodles. Crisp golden onions on top give the dish its deep, savory finish.
Ingredients
- All-purpose flour200g
- Eggs2 large
- Sparkling water or cold water80-100ml
- Fine salt1 tsp, plus more for boiling
- Freshly grated nutmeg1 pinch
- Onion1 large, thinly sliced
- Unsalted butter30g
- Neutral oil1 tbsp
- Bergkäse, grated100g
- Emmentaler, grated60g
- Fresh chives1 tbsp, finely sliced
- Black pepperto taste
Method
- Combine the flour, eggs, 1 tsp salt, nutmeg, and 80ml water in a bowl, then beat firmly with a wooden spoon until the dough is thick, elastic, and forms bubbles; add a little more water only if it is too stiff to press.
- Let the spätzle dough rest for 10 minutes while you bring a large pot of well-salted water to a gentle boil.
- Heat the butter and oil in a pan over medium heat, add the sliced onion, and cook slowly for 15-20 minutes until deep golden and crisp at the edges; set aside on a warm plate.
- Warm a baking dish or heavy serving bowl in a low oven at 120°C.
- Press the dough in batches through a spätzle press or scrape it from a wet board into the simmering water.
- Cook each batch until the spätzle float, then let them simmer for 30 seconds more before lifting them out with a slotted spoon.
- Transfer a layer of hot spätzle to the warmed dish, sprinkle with some Bergkäse and Emmentaler, and repeat the layers until all spätzle and cheese are used.
- Return the dish to the low oven for 5 minutes, just until the cheese melts into the spätzle without drying them out.
- Season with black pepper, top with the fried onions and chives, and serve immediately.
Common questions
Can I substitute the Bergkäse or Emmentaler in Käsespätzle?
Yes. Use any good melting cheese with enough flavor: Gruyère, Comté, aged Gouda, Appenzeller, or a mix. Avoid very mild cheeses alone, and don’t use pre-shredded if you want the smoothest melt.
How long does Käsespätzle take from start to finish?
Plan for about 45–60 minutes total. The onions take the longest at 15–20 minutes, while the spätzle dough only needs a 10-minute rest and cooks very quickly in batches.
What are the most common mistakes when making spätzle dough?
The biggest mistakes are a dough that’s too stiff, not beaten enough, or cooked in vigorously boiling water. The batter should be thick but elastic and bubbly, and the water should stay at a gentle boil.
Can I store leftovers and reheat Käsespätzle?
Yes. Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 160°C until hot, or in a skillet with a splash of water or butter to keep it moist.
What should I serve with Käsespätzle?
It’s rich, so serve it with a sharp green salad, cucumber salad, or pickles to cut through the cheese. The crisp onions and chives are essential on top, and black pepper adds a good finishing bite.