Authentic German Käsespätzle Recipe

Ingredients

250 grams of all-purpose flour
4 large eggs
1/2 teaspoon of salt
2 tablespoons of unsalted butter
1 large onion, finely chopped
200 grams of Gruyère cheese, grated
200 grams of Emmental cheese, grated
100 grams of mature cheddar cheese, grated
Freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

Steps and instructions

In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a wooden spoon or your hands, gradually mix the flour into the eggs until a rough dough forms.
On a floured work surface, knead the dough until smooth and elastic, about 10 minutes. If the dough is too sticky, add more flour, a tablespoon at a time. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
While the dough is resting, melt the butter in a large frying pan over medium heat. Add the chopped onion and cook until it is golden brown and caramelized, about 15 minutes. Remove the pan from the heat and set it aside.
Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the dough through the holes directly into the boiling water. Cook the spätzle until they float to the surface, about 2 to 3 minutes, then use a slotted spoon to transfer them to a colander to drain.
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked spätzle, caramelized onion, and all the grated cheeses. Season with freshly ground black pepper to taste, then mix everything together until the spätzle are evenly coated with the cheese mixture.
Transfer the spätzle mixture to a large baking dish. Bake in the preheated oven until the cheese is bubbly and golden brown, about 20 to 25 minutes.
Remove the Käsespätzle from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley, if desired, and serve hot.

Tools for making

Mixing Bowl - A large bowl for combining the flour, salt, and eggs to make the dough.
Wooden Spoon or Hands - Either a wooden spoon or your hands can be used to mix the dough ingredients together.
Flour - Used for dusting the work surface and adjusting the consistency of the dough if needed.
Clean Kitchen Towel - Used to cover the dough and let it rest.
Frying Pan - A large pan for caramelizing the onions.
Large Pot - Used to boil the spätzle.
Colander - Used to drain the cooked spätzle.
Slotted Spoon - Used to transfer the cooked spätzle from the boiling water to the colander.
Spätzle Maker or Colander with Large Holes - Either of these tools can be used to press the dough into the boiling water to form the spätzle.
Baking Dish - A large dish for baking the Käsespätzle in the oven.

Recipe variations

Use different types of cheese like Swiss cheese, Fontina, or Gouda instead of Gruyère, Emmental, and cheddar.
Add crispy bacon or pancetta for a meaty variation.
Add sautéed mushrooms to enhance the flavors.
Experiment with different herbs and spices such as thyme, nutmeg, or paprika to add extra depth of flavor.
Try using whole wheat flour or spelt flour instead of all-purpose flour for a healthier twist.
Make it gluten-free by using gluten-free flour or a blend of gluten-free flours.
For a vegetarian option, omit the caramelized onions and replace them with sautéed onions or roasted vegetables like bell peppers and zucchini.
Top the Käsespätzle with breadcrumbs and broil for a crispy crust.
Add a layer of cooked spinach or Swiss chard between the spätzle and cheese mixture for added nutrition.
Incorporate different types of onions such as shallots or red onions for a unique flavor profile.

Recipe overview

Käsespätzle is a traditional German dish often referred to as "German macaroni cheese". It's a hearty dish, full of flavor, with soft, chewy spätzle (a type of German egg noodle) that are smothered in a rich, gooey mix of Gruyère, Emmental, and mature cheddar cheeses, then topped with caramelized onions. This comfort food is perfect for a cold winter's night, but is also tasty enough to enjoy year round. The process of making Käsespätzle involves making the spätzle from scratch, simmering them until they float, then combining them with the cheese and onions before baking to golden perfection. The dish is finished off with a sprinkle of fresh parsley for a touch of freshness. It's a recipe that might take a bit of time, but the end result is absolutely worth it.

Common questions

Can I use a different type of flour for the spätzle dough?
You can try using whole wheat flour or a combination of different flours, but keep in mind that it may affect the texture and taste of the spätzle.
Can I use a different type of cheese for the Käsespätzle?
Absolutely! While Gruyère, Emmental, and cheddar are traditional choices, you can experiment with other types of cheese like Swiss or Fontina.
Can I make the spätzle dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before cooking.
Do I have to use a spätzle maker to shape the dough?
No, if you don't have a spätzle maker, you can use a colander with large holes to press the dough into boiling water.
Can I freeze the Käsespätzle?
Yes, you can freeze the Käsespätzle. Just make sure to cool it completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 2 months. Thaw and reheat before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining ingredients and kneading the dough.
Wooden Spoon - Used for mixing the dough and other ingredients.
Colander - Used for draining the cooked spätzle.
Large Frying Pan - Used for caramelizing the onions.
Slotted Spoon - Used for transferring the cooked spätzle from the boiling water to the colander.
Spätzle Maker - A special utensil for pressing the dough through the holes into the boiling water.
Baking Dish - A large dish for baking the Käsespätzle in the oven.
Kitchen Towel - Used to cover the dough and let it rest.

Origin stories

Nestled in the heart of Europe, Käsespätzle is a dish that has captured the culinary imagination of the southern regions of Germany for centuries. Known as the Swabian answer to Mac and Cheese, this hearty and comforting dish originated in the kingdom of Württemberg, where the term 'Spätzle' itself means 'little sparrows', reflecting the quaint, bird-like shapes of the hand-scratched noodles. A symbol of homeliness and hospitality, Käsespätzle is traditionally served during festive seasons and communal gatherings, invoking a sense of togetherness and warmth amidst the alpine landscapes. The dish's pride lies not only in its creamy, cheese-laden composition, but also in its testament to the resourcefulness of the Swabian people, for whom the simple, readily available ingredients of flour, eggs, and cheese constituted a symphony of flavors. So, when you delve into a bowl of Käsespätzle, remember you're not just savoring a dish, but partaking in a culinary tradition that has echoed through the Black Forest and across the Danube for ages.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.