📝 About This Recipe
Often referred to as the German answer to Mac and Cheese, Käsespätzle is the ultimate comfort food hailing from the Swabian region of Southern Germany. These hand-pressed egg noodles are layered with a pungent blend of Alpine cheeses and topped with deeply caramelized onions for a dish that is smoky, salty, and incredibly satisfying. It is a rustic masterpiece that captures the heart of Alpine hospitality in every gooey, golden bite.
🥗 Ingredients
The Spätzle Dough
- 500 grams All-purpose flour (high quality, sifted)
- 5 pieces Large eggs (at room temperature)
- 100-150 ml Sparkling water (cold; helps create a lighter texture)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Nutmeg (freshly grated)
The Cheese Blend
- 200 grams Emmentaler cheese (grated; for nutty sweetness)
- 200 grams Bergkäse (Mountain Cheese) or Gruyère (grated; for sharp depth)
- 50 grams Weisslacker or sharp Cheddar (optional, for an extra pungent kick)
Caramelized Onions & Garnish
- 3 large Yellow onions (thinly sliced into rings)
- 4 tablespoons Unsalted butter (divided)
- 1 pinch Sugar (to assist browning)
- 1/2 bunch Fresh chives (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup Cooking water (reserved from the boiling noodles)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and freshly grated nutmeg. Create a well in the center.
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2
Crack the eggs into the well and add about 100ml of sparkling water. Using a wooden spoon (traditionally one with a hole in the middle), beat the dough vigorously.
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3
Continue beating the dough for about 5-10 minutes until air bubbles form and the dough 'slaps' against the side of the bowl. It should be elastic and slow-falling from the spoon. Add more water if too stiff.
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4
Let the dough rest for 15-20 minutes at room temperature. This relaxes the gluten for a better bite.
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5
While the dough rests, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of sugar.
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6
Sauté the onions slowly for 20-25 minutes, stirring occasionally, until they are a deep mahogany brown. Set aside.
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7
Preheat your oven to 150°C (300°F) and lightly grease a large ceramic baking dish with butter.
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8
Bring a large pot of salted water to a rolling boil. Prepare a 'Spätzlehobel' (press) or a cutting board and knife for the 'schaben' method.
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9
Work in batches: press the dough through the Spätzle maker into the boiling water. Once the noodles rise to the surface (usually 1-2 minutes), they are done.
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10
Use a slotted spoon to remove the cooked Spätzle, draining briefly, and place a layer into the prepared baking dish.
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11
Immediately sprinkle a generous handful of the mixed cheeses over the hot noodles. Repeat the layering process until all dough and cheese are used.
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12
If the mixture looks dry, drizzle 2-3 tablespoons of the hot starchy cooking water over the layers to help the cheese emulsify into a sauce.
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13
Place the dish in the oven for 5-10 minutes just until the cheese is completely melted and gooey.
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14
Top the dish with the warm caramelized onions and a generous sprinkling of fresh chives and cracked black pepper.
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15
Serve immediately while the cheese is stretchy and the onions are fragrant.
💡 Chef's Tips
For the most authentic flavor, use a mix of at least two cheeses—one for melting (Emmentaler) and one for sharp flavor (Bergkäse). Do not overcook the onions on high heat; low and slow is the secret to that sweet, jammy consistency that cuts through the heavy cheese. If you don't have a Spätzle press, you can use a colander with large holes or a flat cheese grater and push the dough through with a spatula. The sparkling water is a professional chef's secret—the carbonation aerates the heavy dough making the dumplings light and fluffy. Always salt your boiling water as heavily as 'sea water' because the noodles only spend a minute in the pot and need to absorb flavor quickly.
🍽️ Serving Suggestions
A crisp, green side salad with a sharp vinaigrette is essential to balance the richness of the cheese. Pair with a cold German Lager or a dry Riesling from the Rheingau region. Traditionally served with a side of creamy cucumber salad (Gurkensalat). For meat lovers, serve as a side dish to 'Zwiebelrostbraten' (Swabian roast beef with onions). Finish the meal with a light fruit compote to cleanse the palate.