Classics · German

Käsespätzle

Name: Käsespätzle
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Wheat flour; 4 szt Eggs; 120 ml Milk; 1 łyżeczka Salt (for dough); 1 szczypta Ground nutmeg; 2 szt Onion; 60 g Butter; 250 g Emmentaler cheese (grated); 150 g Gruyère cheese (grated); 1 łyżka Chives (chopped); 1 szczypta Ground black pepper

Time

40'

Diff.

medium

Kcal

720

/ serving

Servings

Gather 11 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 06

Make the dough

300 g

4 szt

120 ml

1 łyżeczka

1 szczypta

Put wheat flour (300 g) in a bowl. Add eggs (4 szt), milk (120 ml), salt (for dough) (1 łyżeczka) and ground nutmeg (1 szczypta). Whisk vigorously for 3-4 minutes until the dough is stretchy and bubbles form. Consistency: thick, sticky, falls off the spoon in heavy ribbons.

Tip

The dough must be worked until bubbles appear — gluten gives spätzle their springiness. Too thin and they fall apart, too thick and they go rubbery.

Step 02 of 06

Fry the onions

2 szt

60 g

Slice onion (2 szt) into thin half-rings. Heat half of the butter (60 g) in a 28 cm cm pan over medium heat. Add the onion and fry for 15-20 minutes, stirring every few minutes, until deeply browned and sweet. Set aside.

Tip

Don't rush the onions. They only start to caramelize after 15 minutes — that sweetness is what balances the heavy cheese.

Step 03 of 06

Cook the spätzle

Bring a large pot of salted water to a boil. Place a thick cutting board or spätzle grater over the pot. Spread dough on the board and scrape thin, short pieces straight into the boiling water with a knife. Work fast. When the noodles float to the surface (after about 2 minutes), scoop them into a bowl with a slotted spoon. Repeat in batches.

Tip

Don't dump all the dough in at once — the noodles will clump into one mass. Work in batches the size of a handful.

Step 04 of 06

Layer the dish

60 g

250 g

150 g

In an ovenproof dish spread a third of the cooked spätzle. Sprinkle with a third of the emmentaler cheese (grated) (250 g) and a third of the gruyère cheese (grated) (150 g). Repeat the layers two more times. Dot the top with the remaining butter (60 g).

Step 05 of 06

Bake

Place in the oven preheated to 200°C°C and bake for 15 minutes, until the cheese has melted and the top starts to brown.

Step 06 of 06

Serve

2 szt

1 łyżka

1 szczypta

Take out of the oven. Spread the previously fried onion (2 szt) on top, sprinkle with chives (chopped) (1 łyżka) and ground black pepper (1 szczypta). Serve immediately.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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